The principle of non-smoke wok

The principle of non-smoke wok is to use various methods to control the temperature does not exceed the oil boiling temperature which will generated fume. When the wok added edible oil, oil will be heat up evenly, cooking oil fumes will be generated when temperature reach about 240 ° C, as our normal cooking only needs 160 ° C to 180 ° C would be sufficient and stir flies temperature around 200 ° C, so with non-smoke wok the normal cooking and stir will not have fume. When the foods added into wok, the wok temperature will quickly drop, with continue heating to the wok, the temperature will increase faster than an ordinary wok, the wok is not only eliminates the source of the fume, but also stir faster than the ordinary wok, it will not burnt and will not sticks, keeps the original flavour and nutrition, and the cooked foods tastes better. The iron wok generating lots of fume is the result of poor thermal conductivity, which the spot of the wok wherever fire heats, the rapid heating temperature will be over 240 ° C and caused the cooking oil decomposes and vaporizes, and then the fume will be generated. In fact the whole wok temperature is not that high, and it is not even suitable for cooking yet.

Smoke-free healthy wok is a very good prospects for the future direction of kitchen appliances, as it is still very new to the kitchenware market, most of housewife not even hear about it or confused it with the non-stick wok which uses TEFLON coating.

Facts that making a smokeless wok works

1.    It require the wok material has high thermal conductive and stronger capacity, in the faster thermal transfer metal ranked by the slow approach are silver > Copper > Aluminium > iron> stainless steel. Silver is too expensive, copper is expensive and also if use it to make wok is a bit of wasting, and there are toxic on copper. Iron will be rust and low thermal conductive, stainless steel will not rust and easy to clean but the thermal conductive even lower. aluminium has good heat conduction velocity with just exactly the right price, it will not rust and heat conduction better then iron and stainless steel, it is an ideal thermal capacity and thermal conductivity of the media as the most suitable to be the wok base material, so now most of non-smoke wok basic materials are use aluminium, but to prevent aluminium harm on human health, it required to seal the aluminium with a good isolation, that will be a electro positive oxidation and hardening process to seal the aluminium surface, while strengthening the surface hardness and strength, after this process with the original white aluminium body has become black, as you can see non-smoke woks are basically black coloured.

2.    It require wok body thickness 3 mm or more, 4 mm would be the best, that is because non-smoke wok requires temperature stability as a conductive medium, and this thickness can store massive heat to stabilized the overall temperature prevent suddenly heat up or cool down. Preferably in the inner of the wok coated with a thin ceramic layer by sprayed Ceramic powder on the surface of the wok then sintering with high-temperature to produce inner glaze pottery.

3.     Control the fire to suitable temperature, Non-smoke wok need to lock the temperature under the 240 ° C – the oil boiling point, if you set the fire to maximum for long time then the smoke will be generated regardless what kind of wok you used. To be able to control the fire to suitable temperature, the normal operation procedure is set the fire to maximum preheat the wok for 2-3 minutes, and then set the fire to middle level to start cooking.