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2. THE MODERN WOKS FROM DEMEYERE
These woks have been produced with the latest technology. They are comprised of laminated materials
which are used in special applications. This way one can combine the advantages of the different mate-
rials and exclude the disadvantages. To produce the wok from Demeyere, a unique 7-layermaterial has
been specially developed by Demeyere. The total thickness of the material is 2,3 mm – 0.09”.
1. stainless steel 18/10
2. aluminium
3. aluminium alloy
4. aluminium
5-6-7. TriplInduc®, a
combination of 3 special alloys, which adapts the wok
for use on induction cookers next to all other gas and electric cookers.
Advantages of woks by Demeyere:
1. Stainless steel is used for the inner and outer layers: hygienic, low maintenance and very strong.
2. Aluminium and layers of an aluminium alloy in between the layers of stainless steel for an optimal
heat conduction, avoiding irregular burning.
3. Thanks to the combination of the different materials, it is not necessary to apply a non-stick coating
and while stir-frying you can use metal utensils.
4. These woks can be used very intensively on all heat sources, including induction.
5. There are no corrosion problems, unless an excessive amount of salt is being used.
All the woks are produced in Belgium.
3. COOKING METHODS WITH THE WOK OF DEMEYERE
A. The “chao method” or “stir-frying”
When stir-frying the vegetables, meat, etc. have to be cut into very thin slices. Everything should be
prepared before cooking starts because the actual cooking time is very short. Pour some vegetable oil
in the wok and heat on the highest intensity. Peanut oil and nut oil are definitely good oils, but other
frying oils can also be used. When the oil is hot (but does not yet smoke), lower the intensity of the
cooker by 30 to 50%. Then, put the ingredients in the wok in decreasing order of toughness, constantly
turn and stir the content for about 2 to 5 minutes until the food is crispy. The vegetables are cooked on
the outside, but are still crispy on the inside. This cooking method is very healthy because vitamins are
retained and very little oil is used.
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