[요리 N 화니] 중화팬(Wok) 이야기 / 웍 / 중식조리 / Wok / Non stick cooking / Chinese cook / Asia Food / 늄냠 TV

Cooking N Hwani~ This second installment of our series, this time we're talking about "Chinese pans." The "wok," commonly called a "royal pan," is characterized by its concave center. However, the woks used in Chinese cuisine are quite different from the typical royal pans. Chinese pans are only 1.5-3mm thick, thinner than those used in other cuisines. There's a reason for this thinness: it's due to China's geographical and cultural characteristics. China has an abundance of coal, and it's been used as cooking fuel since ancient times. This type of coal, called "lumei," resembles briquettes and is said to have incredibly strong firepower. However, fuels containing concentrated carbon like coal and charcoal have a fatal drawback: their durability. Unlike firewood, they burn fiercely and quickly burn out. Therefore, they began researching cooking methods using "fast, strong-burning" fuels, and the wok was born as a result. The thin pan heats up quickly, allowing for quick cooking. Furthermore, when the cook adjusts the heat, the intensity of the fire immediately affects the ingredients. In other words, subtle control of the heat allows for delicate cooking. This is precisely why Chinese cuisine is called "cooking with fire." Taming a Wok Chinese restaurants don't use non-stick pans. Restaurants often use rough cooking utensils, and the Chinese stoves used in Chinese cuisine have incredibly high heat. The heat causes the non-stick pans to deteriorate quickly. For the owner, having to replace them before they've even had a chance to use them is a huge loss. For the chef, having to replace the pans before they've even had a chance to use them is exhausting. That's why restaurants often use uncoated woks or standing pans (in the case of Western restaurants). However, these uncoated pans require proper breaking in. The process for breaking in a wok is as follows: 1. Burn the wok. Newly purchased woks have a corrosion-preventing coating, so they can't be used without it. Therefore, they must be burned. 2. Peel off. The carbonized coating needs to be removed. While this process is easier in restaurants due to the high heat, at home, you'll need to use steel wool, sandpaper, or other tools. 3. Boil. Be sure to remove all metal shavings, coating residue, and other debris. 4. Oil the wok. Pour an appropriate amount of oil into the heated wok and rub it thoroughly with a paper towel. 5. Let it cool briefly. - At home, there's a lot of smoke and a fire hazard, so please stop for a moment. Oh! Keep re-oiling the wok while it cools. 6. Re-coating. Pour oil and rub with a paper towel. 7. Cool the pan. At a restaurant, pour oil into the pan, swirl it around (using a fire), and let it cool. At home, turn it upside down and sprinkle cold water on it. *Caution: At a restaurant, it's best not to pour cold water on a hot pan. The temperature difference can cause the pan to crack. (Home cooking is ridiculous, so it's okay, haha.) Here's how to clean a wok: 1. Pour boiling water into the pan. Do not use detergent or steel wool, as this will damage the oil film. Use detergent only when re-coating. 2. Wipe with a bamboo brush or soft sponge. - Since bamboo brushes aren't available at home, gently scrub with a soft sponge. 3. Dry the pan. Place it over a fire to dry it. 4. Wipe it with oil. Lightly oil a paper towel and wipe it dry. Doing this every time you use it will help it last longer. However, this oil film isn't permanent, so food will start to stick to it over time. If this happens, simply repeat the same process of scouring, peeling, and coating. Use detergent and steel wool only for cleaning before recoating. TIP. There are two types of woks: "yangsu pan" (double-handled pan) and "Beijing pan" (Peking pan). A Peijing pan, as the name suggests, is a style used in northern China. A double-handled pan has two handles on each side, which is a style used in southern China. Korean-style Chinese cuisine, rooted in Shandong cuisine (northern China), uses a "Beijing pan." On the other hand, Southeast Asian countries like Vietnam and Thailand, located close to the south, often use double-layer fans.