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Nonstick Wok Manufacturer

A wok is a versatile cooking tool that is widely used in home and professional kitchens. It usually has a deep round bottom and a long handle, which is suitable for a variety of cooking methods such as stir-frying, frying, stewing, etc. Woks are made of a variety of materials, including iron, stainless steel, aluminum and ceramic, each of which has its own unique heat conduction properties and durability. Proper use and maintenance of woks can ensure the cooking effect of food while extending the service life of the pot.

About Us

Ningbo Leer Kitchenware Co., Ltd. are professional OEM Nonstick Wok Manufacturer and ODM Nonstick Wok Company, was founded in 2022, which is almost the last year of the COVID-19 pandemic. We adhere to the original aspiration of "to make the non-stick pan".

Leer produces all kinds of pans for our customers via both OEM and ODM worldwide. We also offer our customers an opportunity from scratch to work with our engineers on the design of cookware, which is truly customized. All of our kitchenwares and cookwares are engineered and manufactured in our 150,000-square-foot plant, which is located in Cixi City, Zhejiang Province, China.

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Wok Industry knowledge

What is a WOK?

A WOK (Chinese wok) is a traditional Chinese cooking tool that has gained popularity worldwide for its unique design and versatility. WOKs are usually round-bottomed with high edges that can be heated quickly at high temperatures, making them suitable for a variety of cooking methods such as stir-frying, steaming, boiling, frying, and simmering.

History of WOK
The history of WOK can be traced back to ancient China, with the earliest records dating back to the Shang Dynasty in 1,000 BC. Over time, WOKs have evolved into a variety of shapes and materials, becoming an indispensable cooking tool in Chinese homes and restaurants.

Types of WOK
Material:

Carbon steel WOK: The most common, with fast heat transfer, suitable for high-temperature stir-frying.

Stainless steel WOK: Durable, not easy to rust, but poor thermal conductivity.

Cast iron WOK: Good heat retention, suitable for slow cooking, but heavier.

Shape:

Round-bottomed WOK: Suitable for gas stoves, concentrated energy, suitable for quick stir-frying.

Flat-bottomed WOK: Suitable for induction cookers, evenly heated, suitable for various cooking methods.
Tips for using WOK
Preheating: Preheat WOK before using it, which can help the ingredients cook faster and keep the crispy texture.
Oil temperature: After adding cooking oil, wait until the oil temperature rises before adding the ingredients to prevent sticking to the pan.
Stir-frying skills: Use a spatula to quickly turn the ingredients to heat them evenly and avoid sticking to the bottom.
The impact of WOK around the world
With the globalization of Chinese food, WOK has gradually become a must-have tool in the kitchens of many countries. Different cultures have also innovated WOK. For example, in Western countries, people began to use WOK to cook dishes such as pasta and stews.