Tefal XL Intense 29=8cm Wokpan

Product Information

Traditional woks are constructed out of carbon steel, an alloy made of iron and carbon. It has many similar properties to cast iron: it holds heat well, can be used on any sort of cooktop (including open flame and induction), and is extremely durable. Carbon steel is lighter and less brittle than cast iron and is also more responsive to changes in heat. The malleability of carbon steel also lends itself well to shaping and pressing, so the surface of a carbon steel pan will be smooth in comparison to the rougher surface of a cast iron pan. Eliminate guesswork: Our new Thermo-Signal™ technology on all pots and pans makes cooking easy. When the hourglass disappears, the pan is at the optimal cooking temperature for brilliant results.

The pan has been used on too high a heat or the wrong source of heat for the pan which has resulted in the pan base becoming warped and distorted. Over time, the ceramic base will become stained without it being possible to remove the marks. This will not impair the performance of the kitchenware in any way and does not present any danger for health. It is difficult to give a number of years, because the service life will differ depending on the conditions of usage and frequency of use. To extend its service life, you should protect it from unnecessarily high temperatures and refrain from heating a pan empty. A medium to low heat is sufficient. Do not store cooked food for a long time (one day or longer). Where can I buy accessories, consumables or spare parts for my appliance? The best woks can do it all, but only a wok can turn out stir-fry as it's meant to be: with vegetables that are vibrant, blissfully blistered, yet tender-crisp; meat that captures a little browning without drying out; and dishes with little oil but a lot of naturally extruded flavor. Not only does a wok allow you to cook high-volume ingredients—like the vegetable-heavy dishes Asian cuisine is known for—by virtue of its tall sides, but its sloping sides also catch heat in a blooming pattern, creating different zones. Where the flames hug the bowl is where you sear; up toward the edge is where you keep warm and dry.More than 2,000 years ago, during China’s Han Dynasty, cast iron was smelt into a unique form, one where a curved bottom flared out into an expansive width ending in high walls designed to retain both heat and ingredients. The name it was given was simple: wok. In the Cantonese spoken in its region of origin, wok literally means “cooking pot.” Not particularly specific, perhaps, but neither are its uses. As time has shown, the wok's design is that of a workhorse—a multi-cooking wonder with infinite capabilities. Storage & organisation Furniture Textiles Kitchenware & tableware Kitchens Lighting Decoration Rugs, mats & flooring Beds & mattresses Baby & children Smart home Bathroom products Laundry & cleaning Plants & plant pots Home electronics Home improvement Outdoor living Food & beverages Christmas Shop Shop by room Design: The best woks have a classic sloped sides, enough cooking space for a 4-person household, useful handles, and look great when left out on the stove. We rated woks higher when those handles stayed exceptionally cool when over high heat. Our Lab team has spent collective decades working in professional kitchens, developing recipes, and testing kitchen gear. Cast iron is another heavy-duty material perfect for high-heat cooking because of its ability to maintain heat—this makes it the perfect choice for searing and deep-frying, and also for keeping foods warm for a long time. While cast iron requires a little bit of special care to maintain its seasoning, cookware made from this material has a very long lifespan and can be used on virtually any cooktop. This material is great for big-batch stir-fries; however, hot handles and heavy weight make it unsuitable for tossing if that’s your wok style.

Gas burners have a dead zone in the middle, which means that although the sides of your wok will get hellaciously hot, the base will have several inches of indirect heat right in the spot you want to sear. We recommend to wash the ceramic pan manually, with water and a mild detergent. In this way, it's the most effective.

Conclusion

Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet, which most gas hob manufacturers will supply with their hob or can be bought from the separately. The edge of the pot/frying pan is deformed. Special handle (such as wood or removable handles like Ingenio): NO, hand washing only, recommanded with a non-abrasive sponge. To prolong the life of your pan, we recommend hand washing with a non-abrasive sponge. For dishwasher use, it is preferable to use gentle detergents such as a liquid or gel. Only frying pans, saucepans or saute pans from the Ingenio range can go in the oven, thanks to their detachable handles (ensure that the detachable handle is removed). Utensils should never be used in a microwave or convection oven. Thermo-Spot®: To what temperature does the frying pan need to be heated for the temperature indicator to change colour?

Cook in style: This lightweight stainless-steel range is as easy on the eye as it is to use. Stylish enough to go from hob to table, and tough enough for intense use, it also comes with a 10-year guarantee*. Sautéing comes from the French word “sauté”, meaning “jumped” or “bounced”. To sauté your food, you toss it in the pan over high heat, with a small amount of oil or fat. The idea is to “sweat” your ingredients, without them starting to fry or stew. To do this, you need a pan with slightly higher sides than a regular frying pan. This to make sure your food won’t end up tossed all over your kitchen. And that’s the sauté pan. The modern wok pan This extremely well-crafted pan is a cinch to use, clean, and maintain, but the performance comes at a premium Woks are incredibly versatile," says Chen. "Stir-frys are easy because you can toss the vegetables easily in the conical shape of a wok as it creates more even cooking. One can deep fry, steam, poach as the shape allows for more efficient use of liquids like water and oil." What is the best way to prepare your wok for cooking? Home woks come in a wide range of sizes, from small 8-inch versions that are ideal for singles, all the way to 36 inches for feeding a party. A good average size to have is a 12- or 14-inch wok, which fits well on a standard stove, and can typically feed three to four people depending on their appetites. It will give you enough room to stir-fry a generous amount of food without worrying you might accidentally toss some of it out of the wok.

And Cut The Waiting Time To Mere Seconds

An exterior coating protects your cookware from the harmful consequences of dishwashing. It is therefore extremely important not to damage this coating and we recommend that you avoid the use of scouring pads (Scotch Brite). Designed by Jamie Oliver : "These are my go-to pans for everyday cooking – they're durable, great quality and they give brilliant results every time. That's why I've worked with Tefal for nearly two decades. Plus, we're both striving to get more people cooking delicious, nutritious food at home." Ease of Use: Woks are meant to be moved around during cooking. We assessed how easy a wok was to maneuver on the stove, especially when we were tossing food around while making stir-fry or fried rice. Always select the proper electric burner size or adjust the gas burner so the flame only touches the bottom of the pan and does not climb up the sides. This 1800-watt Pro model is a serious upgrade from the standard Breville Hot Wok, offering an additional boost of energy that allows this model to cooker hotter—up to 425 degrees—and faster than before. That’s just the right formula to help you sear and seal, but 15 other heat settings make this appliance just as functional as a wok over a fire. You can warm, slow cook, deep-fry, or steam with ease, especially since the tempered glass lid has an adjustable vent that gives you better control over covered cooking. We recommend it for stir-fry, fajitas, and steaming. Plus, you can use it to make wings for a crowd.

To cook great food, you need great tools. And the state of your cooking pots or pans can easily make or break a dish. We tested 18 woks side-by-side in our Birmingham, Alabama, testing labto find out which were easiest to use and produced accurate readings. Additionally, our expert testers use certain models in their home kitchens, and regularly supply us with home-cooking insights and updates on long-term wear and tear.

Expert cooking made easy

We cleaned this wok with soap and water, but according to Chen, the process of scrubbing, rinsing, and heating your carbon steel wok really is the best way to keep it clean—no soap is necessary. It does require stovetop drying and oil rubbing after every use, but this meticulous care ensures it continues to get better with use. After extensively researching the best woks available today, we selected 8 of the most promising options to test side-by-side. We ran each pan through a rigorous testing process to evaluate cooking performance, ease of use, cleaning and maintenance, quality, durability, and storability. After thorough testing in our kitchens, we crunched the numbers to assess their overall performance. This comprehensive review covers a variety of wok sizes, price points, and materials. We curate the data from our test to make it easy to choose a model that fits your needs. Whether you are new to cooking or looking to up your stir-fry game, we have just the wok for you.