Evolution of the Wok

Woks are known and used around the world as useful and versatile cooking vessels. Ask most people about the wok’s origin and they will probably mention Asia – and specifically China. The source of the modern wok is often attributed to Guangdong province, and yet there is still a surprising amount of discussion and debate about its history.

Certainly, the wok has evolved – both over time and over distance. A modern wok in a Western kitchen is now likely to have a flat base, which is more suited to use on an electric stove than the rounded bottom of the classic Chinese wok. The traditional material of choice – iron – has also now given way to steel, with the modern addition of non-stick coatings increasingly common.

Indeed, it is precisely this tendency for the wok to change and evolve that appears to have caused historians so much difficulty in determining its origins: it rather depends on how exactly you define what is – and is not – a wok. Wok-style vessels dated to the Han Dynasty (200 BC to 200 AD) were made of pot, so don’t seem to meet the modern consensus that a wok is made of metal and used for stir-frying. And yet these items may well indicate a key step on the way to developing the modern wok. It has also been speculated that woks date back to the more recent Song Dynasty, or even that they are not an original Chinese invention at all but were imported from elsewhere in Asia.

It is possible; of course, that there was no single source for the wok, but that it evolved in parallel over several different locations. It seems probable that the design was passed between communities through both trade and conflict over many decades and centuries.

There’s also some debate about what prompted the invention of the wok in this particular part of the world: It appears that although they were quite tricky to make, their very efficient use of fuel due to their characteristic shape was a major factor in their development. Historians have also speculated that the metal armour of invading Mongols provided an ideal source for wok material.

Perhaps the true origins will never be known for sure. But as the wok has spread throughout the world and continues to gather both new fans and new uses, it looks like its evolution is not over yet.

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Choosing The Right Casserole Dish For Your Kitchen

Casserole dishes are a staple cookware component for millions of household kitchens. Being able to slow cook something in the oven leaves you free to get on with preparing for your dinner date or playing with the children, safe in the knowledge that dinner is taken care of.

When it comes to buying a casserole dish there is a wealth of choice. Nowadays casserole dishes come in a variety of beautiful colours, shapes and sizes. However, there are certain factors that you need to take into consideration to make sure that you're buying the right one for you.

Size and shape

Before you buy a casserole dish think about what you actually want to cook in it. It might sound obvious but if you use the wrong size dish you can end up with a very unappetising outcome.

For instance, round dishes are the best choice for cooking the more liquid based meals such as stews or soups, whereas if you like your Sunday lunches pot-roasted then an oval shaped dish is better equipped for large whole pieces of meat.

When it comes to what size to buy, bigger is actually better. Take into consideration how many people the meal will usually be for, and therefore how much space the ingredients will take up.

Air needs to be able to circulate around the food whilst cooking. Too much space will just let the food dry out; however, too little space at the top of your dish means that you need to use a larger one as it will overflow whilst in the oven.

Weight and build

Enamelled cast iron dishes are generally thought to be the best. Their versatility means that you can start cooking a meal on the stove, transfer it to the oven and then be confident that they look attractive enough to serve straight out of at the dining table.

There are ceramic and stainless steel options as well, however enamelled cast iron is worth its more expensive price tag. Its enamelled coating means that it is not prone to rust and also gives it an excellent even distribution of heat.

The weight of a dish is just as important as its size and build. Heavy dishes allow meat to be browned quickly on the stove before going into the oven. A good thick base on a heavy dish will allow air to circulate fully, preventing any juices from drying out and ultimately ensuring that food is cooked evenly throughout.

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Cheap Kitchenware: A False Economy

In the current economic climate everyone loves a bargain. However, when it comes to kitchenware those bargains can be too good to be true.

Buying the cheapest kitchenware on offer, whether that is a set of saucepans, a toaster or a casserole dish, can very often be more expensive in the long run than investing in a quality set in the first instance.

Low priced goods are usually low priced for a reason. Generally they will be made from very lightweight materials that are either not durable or will not perform well.

Kitchenware items are used over and over again, day in day out. There is nothing worse than getting up in the morning for work or the school run only to find that the toaster no longer works, or that the kettle doesn't feel like boiling.

When you're buying kitchenware it can be hard to understand why there is such a huge difference in price for the same pieces. The material that a pot or pan is made from will have a huge impact on its performance. Aluminium is generally a lot cheaper than copper because copper can conduct heat more precisely and effectively. Stainless steel is popular because of its versatility and longevity.

The quality of an item is easy to see sometimes. For instance, a saucepan lid should always fit properly to the pan with a well-constructed knob. Handles should feel safe to grip and able to bear the weight of a pan filled with hot water. A quick look to see how a handle is secured to a pot can help you make the right choice. When buying a cheap set of saucepans these are traits to beware of as they won't last you very long and they could cause you harm.

Non stick cookware is in every home and is designed to make life in the kitchen easier. Spending more on an item with a stronger scratch-resistant coating will be more cost effective and longer lasting. Cheaper versions will not withstand the daily rigours of cooking for as long and will need replacing frequently. Quality nonstick sets are made out thick gauge aluminium, while cheaper sets will generally be made from anodised aluminium which is darker in colour making it difficult to see what you're cooking.

It's very tempting when buying kitchenware to be drawn to buying items that are brightly coloured, patterned, or on offer. However, always remember to ask yourself, is this value for money?

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