Proceed to cart
Customer support:partner@kulina.com
    Prices in:
    Home / Shopping guide / Pans / Wok pan - the master of fast cooking

    Wok pan - the master of fast cooking

    top wok

    What's in that wok everybody's got? We know. He's simply a superhero in the kitchen. It heats up to the highest temperature in no time, so you can prepare dishes with irresistible flavour and aroma in no time, while retaining maximum vitamins and minerals. Now all you have to do is choose the one the best wok for your purposes and see what you can cook on it.

    5 reasons to get a wok

      1. Quick food preparation - within 10 minutes you can have food on your plate.
      2. Healthy cooking - thanks to the short heat treatment, the ingredients retain their vitamins and other nutritionally valuable substances.
      3. Versatility - besides quick frying, you can also cook in the wok and if you use the lid, you can also stew.
      4. Wok hei - this is the authentic combination of flavour and aroma that only a wok can bring to a dish.
      5. Wide choice of materials - you can choose exactly the wok that suits your needs. If you reach for a pan made of steel or cast iron, you'll probably be able to pass it on to the next generation.
    Wok pans
    Comparison of materials
    wok ocel
    wok z litiny
    wok z nerezu
    titanovy wok
    Steel wok
    Cast iron wok
    Stainless steel wok
    Non-stick wok
    Benefits
    It heats up quickly and conducts heat well. It's lighter than cast iron. When properly fired, it is naturally non-stick.
    Excellent heat retention. Suitable for slower cooking. High durability and long life. Non-stick when properly fired.
    It is resistant to corrosion. It is easy to maintain. Dishwasher safe.
    The food is very easy to prepare as it does not stick to the surface of the pan.
    Disadvantages
    It requires regular maintenance - burning and oil treatment. It is more prone to corrosion, especially if not properly maintained.
    It heats more slowly than a steel wok. It is sensitive to temperature changes and may crack if cooled quickly.
    It conducts heat worse than cast iron and steel. Unless it's a quality piece, it can overheat.
    It is sensitive to excessively high temperatures, so it is not suitable for traditional stir-fry. The non-stick surface can be easily scratched.
    Ideal for
    Stir-fry, quick fry and dynamic cooking.
    Braising, slow frying and dishes that require a stable temperature.
    Cooking at lower temperatures and without quick frying, respectively, even a stainless steel wok can be used for stir-fry, but other materials can do it better.
    Healthier cooking with little or no oil and preparation of delicate dishes such as eggs or fish.
    Suitable for
    Chefs for whom authenticity is important.
    Chefs who like to cook traditionally.
    Cooks who prefer maintenance-free cookware.
    Every cook who wants convenience and simplicity in everyday cooking.

    Best wok pans according to customer reviews


    Let's compare

    What a wok with a lid is good for and what a wok without a lid is good for

    wok bez poklice
    Wok without lid
    • Stir-fry: Wok without lid is ideal for quick frying and roasting at high temperature. The heat is concentrated at the bottom of the wok and the ingredients are seared quickly, while constant stirring prevents scorching.
    • Frying: Thanks to its deep shape, the wok without lid is great for frying food in oil. It heats up quickly and allows even frying.
    • Roasting nuts or spices: Wok is great for dry roasting nuts and Spiceswhere a rapid heating of the surface is necessary for a successful result.
    wok s poklici
    Wok with lid
    • SteamingWith a lid and steaming insert you can use the wok for steaming. This is ideal for cooking dumplings, fish or vegetables, for example. Just add water to the bottom and place the food over the steam.
    • Braising and slower cooking:Covers ensures that a moist environment with a stable temperature is created inside the wok, which is useful for braising dishes with sauce or for preparing longer recipes (such as curries) that need time for the flavours to meld.
    • Heat retention: The pan helps to keep the food warm longer after cooking, so it does not need to be reheated later.
    wok 30 cm
    How big a wok to choose

    Wok 24 cm: is perfect for anyone who is usually their own cook or occasionally invites an extra eater.

    Wok 30 cm: provides enough space for fried rice for two to three diners.

    Wok 32 cm: it's pretty big panthat can fit a portion for the whole family or a large party.

    More about pan sizes
    Our tip
    Read also
    ->
    Image
    Wok or deep frying pan
    Are you hesitating whether to get a wok or a classic deep frying pan (sauté pan)? We've got some advice for you on how to decide.
    Continue reading

    Let's compare

    Flat-bottom wok vs. traditional wok

    plochy wok
    Flat wok

    If you cook on an electric or induction hob, then a flat-bottom wok is the only right choice. It is the only way to ensure that the pan makes even contact with the hob and heats up quickly to the desired temperature.

    tradicni wok
    Traditional wok

    The original wok has a rounded bottom, but this is only suitable for cooking on gas stoves, where the flames surround the pan evenly. A traditional wok is ideal for classic stir-fry, as you can stir the ingredients quickly and efficiently.

    wok dve rukojeti
    The wok:
    Two handles or just one?

    Whether you choose one or two handles depends on the quality wok pans{won't change anything. It's more about your convenience in cooking.

    The original Asian wok had handles or rather two ears and the reason was very practical. The two handles made it much easier to handle the heavy pan, especially when it was full of food, which is still the case today.

    The modern wok, which is common outside of Asia, usually has only one long handle. This makes it easier to handle when cooking on conventional cookers, where it is often necessary to move the pan quickly.

    Wok pans

    Quality wok pans


    vareni ve woku
    How to cook in a wok

    Prepare everything in advance! Cooking in wok is quick and once it starts, there is no time to search or cut anything.

    The high temperature is essential. When the ingredients land on the pan, it must be almost smoking as it gets hot. This is the only way to get the ingredients perfectly seared and get an authentic "wok hei". That is, a special smoky taste and aroma that cannot be conjured up except by cooking in a hot wok.

    Small doses are better. Don't aspire to prepare a feast for ten people at once. Ingredients need space, if you don't give them space, you'll be stewing them rather than frying them evenly.

    Meat first. Always start with the ingredients that need the longest cooking (meat, for example) and gradually add those that are ready in two. Ideally, sear the meat quickly at a high temperature, remove, then prepare the vegetables and return the meat at the end.

    It won't work without the right oil. This time, leave the oil for fresh salad and rely on one that can withstand really high temperatures and won't burn. That's peanut or canola.

    Less is more and this is doubly true when adding sauces when cooking in a wok. Too much sauce will cause stewing and the resulting dish will not be crispy, but rather mushy.

    Curfew! Keeping ingredients in constant motion is the essence of proper wok cooking. Constant stirring and tossing ensures that each ingredient is fried evenly without sticking.

    Experiment... We are still talking about stir-fry, but the wok can also handle steaming, frying, braising or even soup preparation. It's simply a versatile tool that shouldn't be missing from any action-packed kitchen.

    Wok pans

    Quality turners


    medeny wok
    #Best brands

    Wok pans

    If you're looking for a reliable partner for endless stir-fry adventures, count on the legendary woky DeBuyer. They are made in France from the highest quality carbon steel, so in addition to their excellent thermal properties, they will also delight you with their durability. Another first-class manufacturer of wok pans is the German family-owned company Wollfrom which you can expect state-of-the-art non-stick titanium woks. And "last but not least" we have Fissler - the German brand that has become synonymous with robust stainless steel woks that not only handle food preparation perfectly, but also represent when serving it.
    FAQ
    The most frequently asked question
    What is a wok and what is it used for?
    A wok is a traditional Chinese pan with a deep round bottom, which is most often used for stir-frying, but also for stewing, frying, steaming or even soups. It is a versatile tool that is suitable for a variety of cooking techniques.
    What is the best wok material?
    It depends on your needs. Carbon steel is popular for its quick response to temperature changes and authentic experience. Cast iron holds heat well and is ideal for stable temperatures. Stainless steel is easy to maintain but doesn't conduct heat as well. Nonstick woks are convenient for everyday cooking, but don't hold up to such high temperatures.
    What is the difference between a traditional wok with a rounded bottom and a flat wok?
    The flat-bottom wok is suitable for electric and induction cookers because it has better contact with the hob. The round-bottomed wok is ideal for gas burners, where the flame surrounds the pan and ensures even heating.
    Is a non-stick wok suitable for stir-fry?
    Non-stick woks are mainly practical due to their easy maintenance, but they are not ideal for quick frying because they are not resistant to high temperatures like steel or cast iron. The non-stick surface is easily damaged at high heat.
    Why is the food sticking in my wok?
    If you are using a wok made of steel or cast iron, the problem may be that it is not fired properly. Another reason may be low temperature - the wok needs to be hot enough to ensure that the ingredients don't quickly pull in and stick.
    What is the best oil for wok cooking?
    High smoke point oils such as peanut, rapeseed or sunflower. These oils can withstand high temperatures without overheating.