ROUND Versus FLAT BOTTOM WOKS | Which one is better?

Summary

In this video, Tak Chong discusses the pros and cons of various woks, specifically comparing round-bottom and flat-bottom models. He explores different wok types, including cast iron, carbon steel, and stainless steel, emphasizing their cooking surface sizes and performance when frying an egg. While round-bottom woks require less oil, flat-bottom woks offer versatility, making them suitable for shallow frying and other cooking functions. Ultimately, Tak prefers the Cusina 14-inch stainless steel wok for its flexibility, but recommends a round-bottom wok for those wanting to minimize oil usage.

Takeaways

• 😀 The most common question in cooking classes and on YouTube is whether to choose a round-bottom wok or a flat-bottom wok.
• 😀 Round-bottom woks have a pedestal-like structure, which allows them to be used on electric ranges.
• 😀 Flat-bottom woks come in varying surface sizes, with some having smaller or larger cooking areas.
• 😀 A wok with a larger flat cooking surface is often referred to as a wok pan, and is commonly used for tasks like shallow frying.
• 😀 The size of the cooking surface in a wok affects how much oil is needed to fry food evenly.
• 😀 A large 14-inch cast iron wok with a round bottom requires the least oil and performs well for cooking.
• 😀 A 14-inch carbon steel wok with a small cooking surface provides good control and requires minimal oil.
• 😀 Larger flat-bottom woks, such as the Joist Chain carbon steel wok, have a bigger surface but require more oil to cover the cooking area.
• 😀 Woks with larger surfaces, like the Cusina 14-inch stainless steel wok, allow for more versatility, enabling frying, grilling, and other cooking methods.
• 😀 The round-bottom wok performs best when minimizing oil usage, while the large flat-bottom wok offers more flexibility for different cooking techniques.
• 😀 While both types of woks can produce good fried eggs, the larger flat-bottom woks need more oil to cover the surface, making them less efficient for oil conservation.

Q & A

What is the main difference between a round bottom wok and a flat bottom wok?

The primary difference lies in the shape of the bottom. A round bottom wok has a curved surface that concentrates heat in the center, while a flat bottom wok provides a larger cooking surface for even heat distribution, especially on electric or flat-top stoves.

What are the advantages of using a round bottom wok?

A round bottom wok is better for distributing heat to the center, which is ideal for stir-frying. It also requires less cooking oil to cover the cooking surface, making it efficient for quick cooking techniques.

What are the disadvantages of a round bottom wok?

The main disadvantage is that a round bottom wok is not suitable for use on flat-top electric stoves unless it has a pedestal-like structure. It also may not offer the versatility that a flat bottom wok provides for other cooking techniques.

What is a rock pan, and how is it different from other woks?

A rock pan is a type of wok with a larger flat surface area, almost the size of a frying pan. It allows for more versatility in cooking, such as shallow frying or making an omelette, but it requires more oil to cover the surface compared to a round bottom wok.

What role does the surface area of a wok play in cooking?

The surface area of a wok determines how much food you can cook at once and how evenly heat is distributed. A larger surface area like that in a flat bottom wok or a rock pan may require more oil and can accommodate larger quantities of food.

How does the size of a wok’s cooking surface affect the amount of oil needed?

A wok with a smaller cooking surface, like a round bottom wok, requires less oil to cover the bottom, making it more efficient for cooking with less oil. In contrast, a wok with a larger surface area, such as a flat bottom wok or rock pan, may require more oil to adequately cover the cooking surface.

What did the experiment with frying an egg reveal about the different types of woks?

The experiment showed that regardless of the wok type (round bottom or flat bottom), half a tablespoon of cooking oil was sufficient for frying an egg. However, the round bottom wok used the least oil and performed the best in terms of keeping the egg contained in the center.

Why did the egg white spread out more in the flat bottom woks compared to the round bottom woks?

The larger, flatter surface area of the flat bottom woks allowed the egg white to spread across the surface more easily, as there was less curvature to contain it, unlike in the round bottom woks where the egg was naturally contained.

Which wok did the presenter prefer for cooking, and why?

The presenter preferred the 14-inch Cuisinart stainless steel wok due to its versatility in performing various cooking functions, including shallow frying, making omelettes, and even grilling sandwiches, in addition to stir-frying.

How does the round bottom wok compare to the flat bottom wok in terms of oil usage?

The round bottom wok requires less oil due to its smaller surface area. In contrast, the flat bottom wok, especially with a large surface like the Cuisinart stainless steel wok, requires more oil to cover the cooking surface adequately.