COOKING EFFECT

1.Wok Hei

The very best stir-fries will have a hint of what is called WOK Hei, or “the breath of the wok”. This is a complex smoky flavor that is only achieved by cooking fresh ingredients over extreme heat, meaning the flavor develops while simultaneously retaining the textural crunch . Steel pan has poor heat emission and good heat capacity, so the ability to store extreme heat in a short time is good for producing Wok Hei.

For an excellent stir fry, to import delicious flavors such as Wok Hei, the wok must maintain a high heat at all times. The various different ingredients for the stir fry, whether it is a protein, vegetable or aromatic should never stream in their own juices, but instead be seared to import a special caramelized and smoky flavor. In contrast to stainless steel, which takes a long time to heat up and cool down, all professional steel are made with heavy gauge carbon steel, which is excellent at absorbing and retaining heat for an all-round excellent, stir-fry Wok Hei effect.

2.Deep Frying

Getting the right oil temperature inside wok is very important for good deep fat frying because if it is not hot enough, then the moisture inside the food will not dry out, and the trademark brown and crispy crust will not form. This is why Japanese choose steel pan to stir fry.

A Professional Steel wok’s material composition and shape make it particularly suitable for deep frying:

-Fast heating effect can get the oil up to a high temperature quickly.

-The heavy gauge and density of the steel can maintain a high temperature even when the food is being added.

-Less heat disperses, keeping high temperature.

3.Excellent For Browning

  • retains heat extremely well
  • heats up very quickly
  • high heat resistant surface

It’s perfect for both searing meat to produce a crispy, well-brown crust, and for deglazing afterwards to create a delicious sauce. The heavy-gauge steel construction and patina non-stick surface mean a Professional Steel pan can sear or sauté a piece of meat quickly and evenly for excellent browning, with an abundance of brown bits fond can then be used with an aromatic, a liquid and thickener, for example an onion, wine and butter, to create an intensely flavorful sauce with a lot of body.

4. Browning & Deglazing

It’s perfect for both searing meat to produce a crispy, well-browned crust, and for deglazing afterwards to create a delicious sauce. The heavy-gauge steel construction and thick ceramic interior mean a professional steel pan can sear or sauté a piece of meat quickly and evenly for excellent browning, with an abundance of brown bits of fond can then be used with an aromatic, a liquid and thickener, for example an onion, wine and butter, to create an intensely flavorful sauce with a lot of body.

5.Moist Heat Cooking

Green vegetables, such as Broccoli, Asparagus, and Green beans, contain the pigment Chlorophyll, which is very sensitive to heat .If these vegetables are cooked for too long they will suffer major color loss. The fast heating effect of a Professional Steel pan is the perfect utensil to preserve the pigment of green vegetables. A quick stir-frying not only maintain the flavor and color of the vegetables, but also produces the desired texture too.

6.Heat Transfer performance

Heat transfer performance analysis of wok with different materials

MaterialHeat conductivities W/(m*k)
Water0.6
Iron80
Alumimum237

Heat transfer coefficient refers to the heat transmitted through an area of 1 square meter in watts/meter * degree (W/(m*k), where k can be substituted by ℃) under stable heat transfer conditions.

Aluminum has good heat transfer performance, but has poor heat capacity. So it’s not good for cooking food which needs high heat persistence.

Although iron ‘s heat transfer performance is not so good as aluminum , iron has poor heat emission and good heat capacity . So it ensures to store enough heat for several kinds of cooking.

7.Compared to Aluminum and Stainless Steel

  • Professional steel VS Aluminum(click here)
  • Professional steel VS Stainless steel (click here)

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