Many consider the Chinese kitchen to be the best in the world. It is certainly the oldest, complete and sophisticated kitchen around with a tradition going back more than 3000 years. The preparation of the food is very important, cooking is done relatively quickly with very little fluid. The result is very nutritious and tasty. The quick turning and stirring of the ingredients in a little oil within a very hot receptacle is called “stir-frying”, the Chinese call it the chao or chow method. This method is used to prepare vegetables, meat, poultry and fish.
The wok is a relatively thin, semi-circular pan of 25 to 40 cm diameter. It is used in all oriental countries. Sometimes it is called Karachi, kuali or wayan. Mostly it is made of steel, aluminium, cast iron or cast aluminium (with or without non stick coating) and sometimes of stainless steel. All these materials provide more or less good results but always have one or more disadvantages.
The modern Demeyere wok was designed to alleviate all of the disadvantages of other types of material and to comply with the expectations of an ideal wok. Below, we list the advantages of this wok: