cast iron kettle

cast iron kettle

ACT NO.:FRS-389

MATERIAL:Cast Iron

SIZE:dia13*5cm

N.W.:2.55kgs

Woks are most often used for stir frying, but can also be used many other ways, such as in steaming, deep frying, braising, stewing, smoking, or making soup. They are commonly, almost exclusively, cooked with a long handled spatula or ladle. The long extensions of these utensils allows the cook to work with the food without burning the hand.

Boiling: For boiling water, soups, or rice. In the latter case, guoba often forms.

Braising: Braised dishes are commonly made using woks and is useful when one is reducing sauces.

Deep frying: Usually accomplished with larger woks to reduce splashing, but for deep frying less or small food smaller items small woks are also used.

Smoking: Food can be hot smoked by putting the smoking material in the bottom of the wok while food is place on a rack above.

Steaming: Done using a dedicated wok for boiling water in combination with steaming baskets

Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisine either uses stoneware or porcelain for such purposes especially when longer stewing times are required.

The most common use for a wok is stir-frying.

Our cast iron wok have high quality with our good service expecting to work with in this product line in future.