Asia wok

Stainless steel

Stainless steel as such is not a good heat conductor. Therefore it will always be combined with a highly conductible metal (like aluminium or copper). This conductible metal will mostly be found in the base surface only. In other cases you will find it back all over the body surface, which we call multilayer material. Utensils made of stainless steel have almost unlimited durability, withstand all usual food and detergents and have a neutral odour and taste. Stainless steel can resist temperatures up to 250°C.

10 Years

The inox parts of your Beka cookware are guaranteed for 10 years from the date of purchase, provided it is used as per the use and care instructions.

The non-stick coating is guaranteed for 2 years from the date of purchase, provided it is used as per the use and care instructions.

This means it will be repaired free of charge or replaced if any item is found to be defective due to faulty materials and/or manufacture, during household use.

This guarantee does not cover defects caused by negligence, abuse, commercial use and/or normal wear and tear.

• wok pan in stainless steel
• glass lid
• rack in stainless steel
• sticks

Stir-fry : fry finely-chopped food rapidly (1 to 2 minutes) over a high flame, stirring continuously from the floor outwards. Meat and vegetables can be cooked separately and then reheated together in the wok and mixed with a sauce.

Braising: cook the food in a sauce, covered and at a low heat. Stir frequently, so that pieces of food do not settle on the bottom.

Deep-frying: cook food coated in batter in cooking oil. Cooking time will depend on the size of the pieces of food. Once the batter has turned a golden colour, remove the food from the oil and drain on kitchen paper.

Wok means “cooking utensil”. Woks have been used in China for over 2000 years. It was the only cooking utensil for Chinese peasants who were unable to afford anything else. Nowadays it is not only used for Asian cookery, but also for preparing European dishes.

Cooking with a wok has three major advantages : it is quick, cheap and healthy. Thanks to its high, curved sides, the wok allows to cook food uniformly with very little fat. That is why food prepared in the wok contains few calories and cholesterol, except when it is deep-fried. In addition, foodstuffs fried over a high fire, as in the wok, maintain their colour, their taste and their nutritional qualities. And finally, a wok is easy to clean : if you have a steel wok, you can simply clean it with absorbent paper; if your wok is made of cast iron or has a non-stick layer, just rinse it with warm water.

For fast and high heat cooking. Perfect for Chinese noodles, a mixture of vegetables and meat or fish.