Woks in a sentence

Like stove-mounted non-stick woks, these woks can also only be used at lower temperatures than traditional woks.

Because of their popularity in northern China, stick-handled woks are often referred to as "pao woks" or "Peking pans".

Clad woks are also slower to heat than traditional woks and not nearly as efficient for stir-frying.

These woks cannot be used with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan.

While cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, they respond slowly to heat adjustments and are slow to cool once taken off the fire.

Woks of convert (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as convert and as large as convert.

Clockwise from left: Eight treasures sticky rice, vegetable and mushroom spring rolls, and red braised pork belly with eggs from The Woks of Life.

The government said October 10 that it was decided to extend the commission's woks until November 1 at the suggestion of a number of commission members.

These large woks known as “kawa” baths were once used as sugar cane cauldrons in the Philippines.

This also woks with the homeless.

Although anodized aluminium alloys can stand up to constant use, plain aluminium woks are too soft and damage easily.

Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.

Because of the thickness of the cast iron, Western-style cast iron woks take much longer to bring up to cooking temperature, and its weight also makes stir-frying and bao techniques difficult.

Carbon steel woks, however, tend to be more difficult to season than those made of cast-iron ('seasoning', or carbonizing the cooking surface of a wok, is required to prevent foods from sticking and to remove metallic tastes and odors).

Chinese-style cast iron woks, although relatively light, are fragile and are prone to shattering if dropped or mishandled.

Clad woks can cost five to ten times the price of a traditional carbon steel or cast-iron wok, yet cook no better; for this reason they are not used in most professional restaurant kitchens.

Classic woks have a rounded bottom.

Cooking with lower quality woks is also more difficult and precarious since they often have a "hot spot".

Cooking with the tossing action in loop-handled woks requires a large amount of hand, arm and wrist strength.

Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a thick towel (though some woks have spool-shaped wooden or plastic covers over the metal of the handle).