FOOD NEWS
Why You Should Consider Using A Wok For Deep Frying
BY AUSTIN HAVENS-BOWEN
Though they're popular choices for frying, Dutch ovens and other deep pots require a lot of oil and can cause splatters all over your stove. Using a wok eliminates these issues.
Most woks are made of materials that can withstand the high temperature of bubbling oil. Woks are also deeper than traditional pots, which reduces the chances of splatters.
A wok's deep sides also help oil pool at the bottom, so you can submerge foods without using a lot of oil. Some sources claim that woks use 33% less frying oil than other cookware.
Start with just two to three inches of oil in your wok, and add more if needed while you fry your food. A smaller amount of oil will also conveniently heat up in less time.
