Metal And Glass Combined Wok Lids
Joyce Chen 31-0066, 13.5-Inch Nonstick Steel Dome Lid For 14-Inch Wok
Nonstick Steel Dome Lid for 14″ Wok, Joyce Chen 31-0066 Paragraphic product description: That’s why you need the Joyce Chen 31-0066 13.5-inch Nonstick Steel Dome Lid for 14-inch Wok. This nonstick lid has a birch wood knob for a comfortable grip while cooking. Nonstick Steel Dome Lid for 14″ Wok, Joyce Chen 31-0066 The Joyce Chen 31-0066 13.5-inch nonstick steel dome lid fits a 14-inch wok and is nonstick inside and out.
- Nonstick Inside And Out
- Birch Wood Knob
- Fits 14-Inch Diameter Woks
- Rolled Edge
The Joyce Chen 13.5-inch Nonstick Steel Dome Lid for 14-Inch Wok will help you make the perfect meal every time.
The lid is nonstick inside and out, so your food will never stick, and the Birch wood knob provides a comfortable grip.
This Joyce Chen steel dome lid is perfect for your 14-inch wok.
The nonstick surface inside and out means easy cleanup, while the birch wood knob provides a comfortable grip.
Aluminum Dome Wok Lid/Wok Cover, 13-Inches, (For 14 Wok), 18 Gauge, Usa Made
This is the best wok cover for protecting your wok from damage. It has a flat top dome shape and an easy grip natural blond wooden handle. This lid fits all woks. Dishwasher not recommended. THE RIGHT LID – Not just for 14″ woks. – Fits a 12″ or 13″ wok. – Flat top dome shape covers entire stovetop and is easy to grip even with wet hands.
- Lid Sizes Are At Least 0.50-Inches To 1
- Flat Top Dome Shape
- Heavy Aluminum Construction
- Measurement 13-Inch
This aluminum lid is the perfect way to keep your food hot and fresh while you’re cooking.
With a flat top dome shape and easy grip natural blond wooden handle, this lid is designed to fit any wok.
This aluminum dome lid is the perfect way to keep your food hot and fresh while you’re working on your culinary masterpiece.
The flat top dome shape makes it easy to grip, and the size is designed to fit most woks.
These are the Best Woks According to Chefs and Cookware Experts
Vox Media could earn a commission if you make a purchase through the Eater links. Refer to our ethics policies Share this story All sharing options: Best woks as rated by chefs and cookware experts WStudio
You might think that the wok only serves stir-fries. Although it is excellent for stir-frying the wok also has other uses. It can steam fish, make stews, or even be used as a popcorn maker for movie night. You can also use the wok to cook large amounts of meat and vegetables in a matter minutes.
With that in mind, we reached out to chefs, cooking experts, and one stir-fry guru Grace Young to uncover their favorite woks for every kind of meal. “Woks come in cast iron, anodized aluminum, stainless steel, nonstick, and enamel-lined cast iron,” explains Young. The woks Young and other experts prefer are carbon steel. It is a superior way to cook ingredients and creates stir-fries with the complex, sweet flavor that Chinese gourmands love.
You need a flat-bottomed, wok-shaped wok if woks interest you but your stovetop is not too complicated. Taylor Erkkinen of The Brooklyn Kitchen, co-owner, says “The flatbottomed stove allowed woks be used on every stove” and that stir-fry has become a popular American meal. “I use an electric stove now, so having a flat bottomed wok in direct contact makes perfect sense.” It is made from carbon steel and heats (and cools) extremely quickly.
If you want use your wok for making a stew or homemade popcorn, you’ll need a good lid. Young highly recommends domed lids that divert the most condensation away form your food. These can be found at San Francisco’s Wok shop, where you can go to for all things wok. “[Owner] Tane Chan is the most knowledgeable person selling woks in the world,” Young says. Young says, “She has been going into her shop every day since the pandemic.
A good quality frying pan is essential if you don’t have enough space to make a wok. Junzi Kitchen owner Lucas Sin backs Made In’s stainless-steel fry pan. According to him, flat bottoms provide the best heat and contact for stir-fries. A pan with high walls can also be used to boil, steam, or braise. Carbon steel, which is what woks are made from, is the best choice. My 10-inch carbon-steel saucepan is my preferred choice, and it comfortably serves two people.
Handle: Most woks have only one handle. A good option is to choose a heat-resistant handle made of wood. Some woks will come with a smaller grip-style handle. This handle is useful for carrying heavy woks. You can also use it to hook the wok cleanly on a hook.
Lid: Certain woks come equipped with lids. It is not necessary, but it can be useful if you plan to steam your food in the wok. You have options: flat lids; domed lids; wood lids; tempered glass and tempered glasses lids. Your cooling preferences will determine which lid you choose. Tempered glass lids allow you to track the progress of cooking by lifting them and not allowing steam to escape.
If you plan to steam your food, a steamer is necessary. There are two kinds of steamers available: the smaller one that fits on the side of your wok or the larger that can fit directly inside. It all depends on what type you wish to steam. A steamer is a device that heats up the wok.