Product Type: Ken Hom Crockery
Newest Review: ... stops it from being too flimsy but also gives you something to grip hold of when cooking and flipping the contents. It isn't too heavy,... more
You can wok around the kitchen with Ken's pan
Ken Hom Wok
Member Name: blissman70
Ken Hom Wok
Date: 05/04/12, updated on 05/04/12 (48 review reads)
Advantages: Lightweight, two carrying handles, quick to heat up and none stick base
Disadvantages: thin edges can be 'dangerous'
Anyway, in my kitchen there is a vast array of many cooking utensils, from manual whisks to hand held blenders, food processors to digital scales and, which I have quite a few of, pots and pans in all shapes and sizes, all being used for certain cooking jobs in the kitchen.
One particular pan which I tend to use quite a lot, although calling it a pan may not be quite right, is in fact called a Wok, and for me is a bit of an all rounder for cooking on the hob.
Over the years I have indeed used several types of Woks, ones with a base as thick as a paving stone to the lighter version, one of which I am using at the moment, which have a thinner base for a quicker heat with a more sustainable quality, with this particular wok I am talking about is the Ken Hom Wok, who is a chef, apparently, with an OBE for services to culinary arts??? (what ever next?)
Firstly though, I do have to mention that I couldn't care less about the name logo'd onto the wok as I'm not one of those people who buys something just because it's been endorsed by a person who happens to have been on the small screen once or twice. The reason I bought this was mainly down to the fact that it cost less than a dodgy bottle of wine, being on sale at just under a fiver, although the full price is well worth paying out anyway.
So what about the wok then..?
Well, the wok itself is made of a thin, yet surprisingly strong, carbon steel and is a good 35 cm, (or 14 inch), in diameter
The base, which is flat, is quite chunky which does slow the heating process a little, but once it reaches the heat setting it does hold onto it very well indeed.
There is the non stick coating which really does come in handy, especially if, like me, your mind either wonders during the cooking process, or it gets a bit 'hectic' in the kitchen and things get, well, shall we say forgotten.
The handle, which is riveted to the wok, has a nice wooden surround which allows you to keep a good hold of the pan without any danger of burning you hands. Plus there's a little loop on the end so you can hang it from a hook in your kitchen, which is ideal for drying and storing due to the fact that it is quite a big pan to slot into a cupboard.
On the other side to this handle there is a rather sturdy second handle type which helps lift the pan when there are weighty contents in it.
Due to the fact that it has a flat base it can be used on any type of cooker, unlike some woks I've used that have a rounded base and can only be used on gas rings, other wise they tend to topple over.
So that's the wok then, is there anything else?
There certainly is as apart from the wok itself, it also came with a few added extras, although I don't know if all these types of woks come with the added extras. But I got a curved lid, some chopsticks, a small spatula and a wire mesh for draining foods and possibly holding food on to keep warm whilst you cook other things.
There was also a little booklet and a very handy recipe book.
The lid for this wok, although I Haven't used it that often, is made of the same material and has a little wooden knob on the top for lifting it off the wok. This little knob does a good job in keeping the heat away from your fingers but as it's small you do have to be careful not to touch the metal of the lid when taking it off.
The wire mesh is another fine addition really as it can keep larger portions of food in the pan if you have to tip any excess juices out. And as it sits on the edge of the wok whilst only covering half of it it can also be used to put food onto to keep warm, whilst you get on with your cooking.
For me this wok is not just for stir fry's, it's an all rounder and will cook other things as well, lending a hand in such things as 'Kormas',(for my wife and kids), and 'currys' for me, plus many other dishes as well.
In fact using this wok is quite a pleasant experience indeed, with the handle having a nice, solid feel to it so I'm not paranoid that it may just fall off at any time, especially when I'm 'flicking' the food around in it in the style of a professional chef, you know the way, pan in the air, in one hand, then a gentle flick of the wrist causing the food in the wok to jump slightly in the air, landing back in the wok to continue cooking.
And as the edges of the wok are a good height there's no trouble in keeping the food in the pan as you 'stir' or 'flick' it around.
Here is where I do have to mention that the edges are thin enough to actually slice your fingers if you're not too careful when cleaning around the tops. I slipped once and made quite a clean cut into my index finger, not too deep but deep enough, (no, I didn't cry), So do be careful when cleaning around the edges.
This flat base is not too thick as to take an age to heat up and yet it is not too thin as to burn straight through on the first higher heat. It is this thin (ish) base that make the oils added into it heat up quicker than a normal frying pan, then keeping the heat at a steady pace so you can get on with 'woking' you food...( is woking a word? If not it should be...).
And it's this flat base that allows this wok to be used on any cooker, which makes it ideal for all kitchens really.
As for cleaning, well this is a breeze, being a simple matter of a soapy swill in hot water, maybe using a plastic wire brush for those trickier bits. But, as long as you've not burn the food in the pan, a good swill through should suffice, then drain or wipe over with a cloth.
DO NOT use any metal brushes as this will damage the none stick coating and the wok will then be ruined.
As for the price, as I said, I managed to get this pan, together with all the bits that came with it, for just under a fiver, which I'd have been a fool to miss out on. But the full price for this cracking little wok is only £15.00 to £20.00, which in my books, and most kitchen books, is great value for money indeed.
It is a bit of an all rounder and is built to last with a handle that won't let you down at that crucial moment.
So, if you're after a new wok then take a look at this one, even if you're like me and don't care about who endorsed what and when they did it. This wok is a nice addition to anyone's kitchen.
In all, if I was given a chicken every time I'd be throwing it into this wok, together with some carrots, onions, chilli's, both red and green, a few sliced mushrooms, a dash of ginger and a slightly less dash of garlic... to make myself a quick and simply delicious stir fry
© Blissman70 2012
Summary: When is a pan not a pan..? when it's a wok
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