Difference Between Frying Pan and Wok

Cooking is a skill that is required in everyone’s lives. Different dishes require different utensils to be cooked. There may be a lot of cooking utensils that look very similar but are different, or are different but may serve the same purpose. Of two utensils are a Frypan and a Wok.

Frying pan vs Wok

The main difference between a Frying pan and a Wok is that a frypan is a flat bottom cooking utensil. On the other hand, a wok is a round bottom vig utensil that can cook almost every kind of food. A frying pan is not inclined to any ethnicity, while A wok is a traditional Chinese cooking utensil.

Frying pans are usually made up of stainless steel. The material is known for its durability and versatility. It is an excellent material for heating as well. Stainless steel of high quality can last for ages without causing any trouble. It is safe for ovens and great for cooking meats.

A wok is generally made up of Cast iron, it heats up much faster. This is a time saver as it can cook the food much faster, plus it can cook a large amount of food at one going. The wok works by heating as well as preparing dishes quickly due to its own steeply sloping edges.

Comparison Table Between Frying Pan and Wok

What is a Frying pan?

A frying pan is in short, alternatively known as a frypan. It is a cooking utensil that has a flat bottom and is about a size of around 20 inches in circumference. A frying pan can be available in various forms. Like there are frying, most are used on gas stoves but there are also frypans that can be used for induction cooking. The circumference of the frypan rises about an inch or two from the bottom of the surface and has a long handle to hold to the pan. In earlier days, fry pans were generally made of cast iron. However cast iron frypans are much heavier, so present copper, stainless steel, and fry pans constructed of other materials are available in the market. The fry pan was invented by George Beauchamp and when it was launched in the market it was an instant success.

When contrasted to subgrade frying, this method is distinguished by the use of very little cooking oil, usually only enough to moisten the surface. Within the instance of a fatty item like spam, no additional grease or cholesterol may be required. This technique depends on added fat as a heat flow channel, and also the proper heating rate to avoid overcooking or burning the meal. Items like meats and shellfish can benefit from pan-frying to keep their dampness. There are two different kinds of “frying pans.” Ancient Cycladic is one of them as such “Kampos types,” with just a single edge ornamented by carved bars enclosing swirls, and a square grip having a crossbar, as well as a primary round area, adorned with carved revolving coils around with a galactic center. A “Syros type” has a hollow unornamented edge and a double grip; the central circular area is adorned with imprinted circular patterns or swirls, many with embossed pictures of sailing ships.

What is a Wok?

A Wok is a traditional Chinese cooking utensil, originally and majorly is used in China. A wok is a huge round bottom vessel used for cooking almost everything, beginning from frying, to making soup or to any other dish. The handle of a wok is pretty long which prevents the person cooking to get injured from the cooking heat. Authentic Chinese Cuisines only use a wok.

The form of Wok has become the most significant indication. The bottom of a traditional wok is rounded. Because of being molded, hand-hammered woks are occasionally spun inside, providing it a subtle curve to the border which helps to slide material up the edges. Woks produced in Developed nations occasionally have flat bases, making these more like a frypan. A conventional circular paddle or ladle can pretty much scoop massive amounts of stuff there at the base of a wok then swirl it about in a round-bottom wok; this is impossible with a flat-bottom wok. A wok is generally made of cast iron and is pretty heavy. A wok will produce incredibly reliable and effective outcomes if one simply cuts and shred the vegetables equally while stir-frying. Whenever it comes to weight management cooking in a wok is a very good option as the Foos rarely gets into touch directly with grease on rare occasions because the ingredients of the wok are continuously stirred while cooking. 

Main Differences Between Frying pan and Wok

• A frying pan has flat bottom while a wok has a round bottom.
• Due to the structural difference, the frying pan allows the oil to be evenly distributed around the surface while in wok it is concentrated on the center only.
• Frying pans have fewer deeper sloping walls than in a wok.
• The most common material used for making frying pans is stainless steel, whereas in the case of a wok is carbon steel.
• In a frying pan, cooking is relatively slower than in a wok.
• Frying pans are great for meat cooking while woks are best for stir-frying vegetables.
• Frying pans have a higher heat retention capacity than woks because of the material used.
• Frying pans are generally heavier than woks.

Conclusion

To conclude, frying pan and wok are of similar origin. One is rooted in traditions, while the other is not a traditional means of cooking. The frying pan’s all purposes can be served by a wok, but a frying pan cannot serve all the purposes of a wok. A wok is perfect for stir-frying because of its large surface area and ability to quickly burst cook food at high degrees. Cooking in a wok, but on the contrary, the hand can be a lot easier. With such a utensil, one can almost cook anything. Using wok recipes, one can employ a variety of cooking methods. 

References

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