Wok pan: what is it and what is it for? How to choose a wok pan: tips for choosing, ranking the best The main characteristics of a wok pan.

Chinese dishes, like food, are unusual. A striking representative of authentic kitchen utensils is the traditional wok pan. It is multifunctional, therefore it is popular not only in Asia, but also in Europe.

The wok pan, due to its prevalence, has many variations that fit almost all needs and processes in the kitchen.

The history of the device goes back over a thousand years. The dishes practically did not change, but only over time adapted to the place of distribution.

A traditional wok has a rounded or trapezoidal bottom, making it suitable for campfire cooking. Today on the market there are models with a flat and slightly curved base.

The authentic model is characterized by the presence of 2 symmetrical handles. Over time, options have appeared that have one handle, which makes them look like a familiar frying pan.

Why do you need a wok?

A wok is a cookware designed to perform many tasks. It is used not only for frying foods, but also for making soups, cereals, stews, meat and other goodies. It is great for stewing foods or deep-frying.

A wok completely replaces many other kitchen items, such as a saucepan, saucepan, cauldron, duckling. Due to its design, the wok pan is roomy, suitable for cooking a large amount of food.

Wok: pros and cons

Wok has its strengths and weaknesses. Pros:

Heat treatment time. Thanks to the shape, food cooks much faster. The thin narrow bottom promotes fast heating and uniform distribution of heat.
Versatility. The wok is suitable for frying vegetables or meat. It is convenient to cook first and second courses in it. If the kit includes a grate, the products can be steamed.
Food quality. A small amount of oil is needed for cooking, which reduces the fat content of food, which makes it possible to classify dishes as a healthy diet. Thanks to the unusual shape of the wok, food is cooked several times faster, while retaining a lot of vitamins and minerals.
Multitasking utensils. The complete set allows to carry out at the same time several processes of cooking. You can stew stew in the base and at the same time steam meat or fish. This reduces the time, the cost of electricity or gas, the workload of the hob.
Equipment. Wok accessories contribute to versatility and convenience during operation.

Dimensions. The wok pan is quite large, so you can’t call it compact. If the stove is small, you should make sure that the wok fits and does not fill the entire area.
The second handle is often the cause of burns. It is located directly above the hob, so it can be heated.

Varieties of wok

There are many variations of wok pans on the market today. Among themselves, they differ in size, wall and base thickness, bottom shape and diameter, coating and main material of manufacture.

Sizes vary from 15 to 76 cm. The diameter depends on the number of servings cooked at the same time. The most popular options are designed for 1-5 servings. Their diameter is 15-38 cm.

The wall thickness is from 3 to 9 mm. This characteristic affects the price and durability. The shape of the wok bottom can be either traditional - convex, or flat, adapted for use on all cooking surfaces.

Coverage Matters

The quality of cooking depends on the coating of the pan, among which the following are in demand:

Teflon. A material often used in the manufacture of woks. Its non-stick protective layer helps protect food from burning while cooking. In order for Teflon to retain its qualities for a long time, careful and thorough care is needed. Metal appliances and brushes are taboo. They harm the structure and integrity of the coating. It is not recommended to heat the container or keep it on fire for a long time without food. When damage appears and the protective layer becomes unusable, toxic substances harmful to the human body begin to be released.
Granite. Strong and reliable base. The granite coating of the wok has a high thermal conductivity, so food cooks quickly and evenly. This dish is comfortable and easy to use.
Titanium. Durable and environmentally friendly material that has non-stick properties. The coating is safe for the human body, does not emit harmful substances and does not interact with food during cooking. Titanium is resistant to mechanical stress and suitable for use for a long time.
Ceramics. Ecological coating in which food is cooked evenly and quickly. Wok dishes are not picky in care. Steel blades and appliances can be used for it, without fear of causing damage to the product. Disadvantages: instability to temperature extremes and fragility.
Enamel. Unreliable coverage. It is characterized by damage from temperature extremes or shocks. But it perfectly protects steel from oxidation.

Types of wok pans

Not only the price depends on the material, but also the quality of the cooking process.

Cast iron wok has natural non-stick properties. It has a porous structure, which contributes to the uniform distribution of oil on the surface. Food is prepared quickly. Cast iron wok retains heat perfectly, keeping food warm for a long time. The disadvantages are: heavy weight, instability to rust and brittleness.

An aluminum wok is a lightweight and inexpensive product that is suitable for use on gas and electric stoves. Food in such dishes cooks quickly, because the pan heats up easily. At the same time, aluminum is unstable to high temperatures and mechanical stress.

Steel wok - strong, durable, quickly heats up and cools down. It can be used on various surfaces and even on open flames. But from high temperatures, it is deformed, loses its shape and original appearance.

Ceramic wok is durable, environmentally friendly, picky in care. At the same time, it is quite fragile, expensive and unstable to temperature changes.

The stainless steel model is widely used in professional and home kitchens. The material is lightweight and durable. Wok dishes are easy to clean. It does not oxidize, does not deform, which makes it practically trouble-free in operation. The disadvantage is the lack of a non-stick coating.

Electrical appliances have appeared on the market recently. They come with a special stand-plate, which contributes to rapid and uniform heating and protects against overheating. The built-in panel has a sensor and several cooking modes. Fixing makes the process easier and safer.

When buying dishes, you need to consider the size, material of manufacture, bottom shape, type of coating. The wok pan for the induction cooker must match the diameter of the burner. In addition, its material must have ferromagnetic properties.

bottom shape

If the stove is gas, you can afford a rounded bottom. For induction, glass-ceramic panels, dishes with a flat, flat base are selected.

Frying pan dimensions

When choosing the size of a wok, it is worth starting from the dimensions of the kitchen and the burner, as well as the desired number of servings. If the family is large, the diameter of the pan is larger. For a small one, a container up to 25 cm in size is enough.

Varieties of handles

The traditional Chinese wok has 2 handles. They can be solid metal or with silicone tips. There are models with one handle. In terms of convenience, such products are close to a standard frying pan.

For cooking in the oven, you should pay attention to the option with a removable handle.

Equipment

Complete set: main container, grate and lid. All these parts are sold separately.

A wok with a lid is perfect for stewing and cooking soup. The grate is used as a double boiler or for draining oil.

Operating rules

For a long and high-quality service of the product, it is necessary to properly operate such equipment. Depending on the model and its characteristics, additional appliances and cleaning agents are selected.

How to open wok?

A newly acquired cast iron or steel model must be prepared for use. This process is called "discovery". It consists of the following steps:

Thorough cleaning. The container is cleaned of dirt and dust.
Calcination. The bottom and walls under the influence of high temperature are well burned until a dark shade appears.
The frying pan or wok is filled with water.
Re-cleaning. After draining the water, you need to clean the surface: inside and out.
Re-calcination. Clean dishes are placed on maximum fire.
Adding oil. When the product has darkened, vegetable oil is poured in and distributed over the entire area.
Break. The heat source is turned off, the pan is on the stove for about 3 minutes.
Rinsing. The wok cools under running water. First from the outside, and then from the inside.
Oiled and re-placed on fire.
The final step is getting rid of excess oil. After the smoke appears, the stove is turned off. Oil is gently rubbed into the hot surface with paper towels. For the best effect, it is worth wiping the outside of the dishes.

After the pan has cooled, the procedure is considered completed. It is not recommended to "open" a non-stick wok. Such manipulation will negatively affect its surface.

How to cook in a wok?

In order for cooked food to have a unique taste and color, it is necessary to take into account the structural features of the dishes, so the products are cut finely and preferably of the same size. In the prepared container, they are laid alternately, in accordance with the time and degree of roasting.

For uniform cooking, the contents must be constantly stirred. Cooked at maximum heat, so the food retains nutrients.

How to care for a frying pan?

Care of the pan consists of several recommendations:

Avoid sudden temperature changes.
Use gentle cleaners and soft washcloths.
Give preference to wooden or plastic spatulas.
Clean off dirt carefully after each use.

When buying a wok pan, you need to make sure you need it, taking into account all the pros and cons.

A wok is a round deep frying pan with a convex bottom of small diameter. This dish comes from China. It gained its popularity as soon as the world recognized the traditional Chinese noodles. Since then, the kitchen of few restaurants is complete without these utensils. In today's review on the M.Vkus portal, we will talk about the benefits of cooking in a wok pan and how to choose the right dishes for your home.

Benefits of cooking in a wok

The benefits of cooking in a wok are many. To begin with, this dish distributes heat evenly, lasts a long time and allows you to use a small amount of oil. However, if you wish, you can even fry spring rolls in a wok in a large amount of fat - the high walls of the pan will protect the kitchen from flying splashes. But still, a small amount of fat is one of the main advantages. In a wok, oil is required many times less than when cooking in a regular frying pan, you can even use cooking spray. Due to the fact that the products in the wok are constantly mixed, they are all evenly greased.

The second important advantage is the speed of preparation. In a wok, this takes very little time, much more you spend preparing the ingredients that need to be cut into small pieces. Traditionally wok products are cut into thin long strips. When everything is ready, the pan needs to be calcined at maximum heat and quickly fry everything.

The main thing you need to know when cooking in a wok is to fry food in small portions. If there are too many of them, it will become difficult to mix. This is the third advantage of the wok. Since it’s impossible to cook a lot of food at once, but it’s better to eat it right away, while it’s hot, then the probability of eating too much is small. Even if you decide to make yourself a second portion, then while you cut the food, you will most likely realize that you are already full and you can no longer cook.

How to choose the right wok pan?

Now woks are made from a variety of materials, but oriental cooks traditionally prefer steel pans. Great example -Tefal Wok Illico stainless steel with a unique non-stick coating Titanium Non-Stick. You just need to understand that such a pan by itself weighs pretty decently - more than 1 kg. If you put food in it, then raising the pan to mix the ingredients, tossing them up, as professional chefs do, will be quite problematic. In this case, you should pay attention to pans made of aluminum, for exampleTendance Chocolate . They are just as strong, but slightly lighter than steel woks.

When buying, you should carefully consider the choice of size. For a family of 2-4 people, a standard size frying pan with a diameter of 26-28 cm will be enough. If you plan to cook for a large company, then you should choose a larger wok, for example, a modelTefal Wok with a diameter of 30 cm, which was developed with the participation of the famous English chef Jamie Oliver. This pan even has an additional handle to make it easier to handle such heavy dishes.

Speaking of pens. This is also an important aspect when choosing a frying pan. The longer the handle, the more comfortable it is to work with the wok, but the handle should fit comfortably in your palm. Ideally, it should be thermally insulated so that you can safely grab it while cooking without fear of getting burned. For example, for pans of the modelTendance Brownie The handle is made of non-heating Bakelite material.

If you want to cook in a wok according to all the rules, then before putting the pan on the fire and pouring oil into it, Eastern chefs heat the dishes in the oven at a temperature of 220-250 degrees. Putting a frying pan with a plastic handle in the oven is a bad idea, but a wok with a removable handle, like the model, is perfect for this purpose.Tefal Ingenio Expertise . In such dishes, you can not only fry foods, but also bake them in the oven.

What can be cooked in a wok?

You can fry anything in a wok, just like a regular frying pan, but it works best in Southeast Asian dishes like noodles, fried rice, tofu, or various ingredients in tempura. The collection of the portal "M.Vkus" has a lot of interesting recipes for you to try a new wok. Among them, there are especially many dishes with noodles:, vegetarian or or . From traditional Chinese dishes in a wok, you can cook or . Fried rice with vegetables, seafood or pork is ideal in such a pan. Seafood, such as shrimp, can be cooked in a wok or on its own, although glass noodles and sweet and sour sauce make them even tastier. And, of course, tempura fruit, beloved in Southeast Asia, for dessert. Bananas, mangoes, apples, and any other sweet breaded fruit fried in oil are best served with a scoop of ice cream or sorbet.

The wok has long been an indispensable attribute of restaurants around the world. If you have not yet purchased such utensils for home use and at the same time adore oriental cuisine, the wok is exactly the tool that will help you create your favorite culinary masterpieces - from fried rice and noodles with shrimp to “pulled” beef and fruits in tempura.

For cooking - wok pan. "What it is? What to cook in it? - these questions became quite expected, as many buyers wondered what it was for, since there are stewpans, pots and ordinary frying pans. Therefore, to begin with, we will tell you what exactly a wok is, and only then we will understand the features of cooking with it.

Wok pan: what is it

It got its distribution directly from Asian countries - it is there that food is cooked everywhere by means of this utensil. The history of the subject dates back many centuries: the wok was invented in ancient China by poor villagers who tried to save on everything, including fuel for their hearths. It was important for them to cook food quickly and at the same time keep it warm for as long as possible. These goals were served by the creation of a kind of frying pan with beveled walls.

The current wok pan is practically no different from its ancestors. It also has a conical shape with a flat, sometimes convex small bottom, a fairly large diameter, thin walls and a pair of handles. Due to the original structure of the wok, products, regardless of their category and density, are cooked faster than in a conventional frying pan, as the pieces of food are knocked down to the center, where all the heat is concentrated.

Characteristics of woks

Before purchasing this very exotic piece of kitchen utensils, you first need to decide exactly where you are going to cook in it and how often you plan to use it. The shape, size and material from which the wok pan will be made depends on this. What will it give? Let's try to figure it out.

Material

Woks can be made from various types of steel, cast iron, copper, ceramics. In addition, some models have a special one, such as the Tefal wok pan.

Experts in the field of Asian culinary note that woks made of cast iron and carbon steel are the most durable and durable. In addition, these materials have the property of evenly distributing heat over the entire surface of the pan, thereby ensuring the use of usable area to the maximum. Dishes on such woks are obtained with a richer and brighter taste. It is worth noting that, due to its characteristic qualities, steel still cools much faster than cast iron, but at the same time it warms up faster.

bottom shape

There are two types of bottom - flat and convex - that a wok pan has. What does this mean?

If you plan to use the pan at home, in particular for cooking on an electric or induction stove, flat-bottomed cookware should be preferred - they are more stable and heat up better.

For those who have a gas stove, both flat and convex woks are recommended. In the second option, a special ring is used to install a rounded wok on the grate, which ensures reliable stability of the utensils and protects the burner from contact with the dishes.

For cooking on the street or during a picnic, a wok can be found with a special stand, at the very bottom of which there is a hearth.

Types of handles

Today, among the variety of wok models, one can find both traditional types with two rounded grips, and with one rounded and the second elongated. There are also many options with one handle, like a regular classic frying pan.

Since 1 kilogram is the minimum weight that a wok has, it is pointless to look for reviews about the convenience of one or another type of handles - you need to try on each model yourself and choose the one that fits most comfortably in your hands.

Diameter

This parameter completely depends on how many people there are in the family and how often guests come to you. Woks with a diameter of up to 35 centimeters will be convenient both for one person and for a family of 2-3 people. For a large company, accordingly, a much larger wok will be required - with a diameter of 40 centimeters or more.

In addition, it is worth remembering that a good wok is not cheap: it is better to purchase goods from a well-known manufacturer of dishes that will last a long time. Prices for high-quality woks usually start from 1000-1500 rubles, depending on the diameter and the availability of additional accessories. For example, a wok pan with a lid or a special set of spatulas will cost an order of magnitude more than a similar product without related paraphernalia.

What can be cooked in a wok

Cooking speed, versatility, the ability to preserve the maximum benefit of food - these are the main qualities that the cooking pan is known for in this dish, so numerous that it is not possible to list them all - each ethnic group from Asia has its own culinary delights. However, the most common recipes are the following dishes:

Rice, buckwheat and with vegetables and meat, chicken or seafood. You will need: noodles themselves, bean sprouts or green beans, carrots, sweet peppers, topping (chicken, beef or shrimp), soy sauce, cumin, garlic, salt, pepper, onion. The topping is pre-marinated in soy sauce, then cut into pieces and fried in a wok. Then finely chopped vegetables are added, noodles cooked until half cooked, the dish is flavored with spices and garlic, poured with soy sauce and brought to readiness for 5-7 minutes.

Curry. Ingredients: chicken meat, chicken broth, curry seasoning, tomatoes or tomato paste, garlic, onion, red pepper and paprika. First, vegetables are cut and fried in a wok in tomato paste or mashed tomatoes, then pepper, salt, curry and paprika are added. The chicken is cut into thin strips and also placed in the wok. Then half a glass of broth is poured and stewed until tender. Rice is most often served with curry.

Fried chicken with nuts. Ingredients: chicken meat, onions, mushrooms, walnuts or cashews, bean or soy sauce. Sliced chicken is fried in a wok for about 5 minutes, then mushrooms and onions are added. After 5-7 minutes, nuts are added and the sauce is poured. The dish is brought to readiness and served with rice or noodles.

For those who are losing weight, the wok pan will be a real salvation. Reviews about the benefits of dishes prepared with its help are only positive. When frying, oil is used to a minimum. Accordingly, the amount of cholesterol consumed and calorie content are reduced.

Rules for cooking in a wok

Use of soy sauce and spices (black and red pepper, ginger, turmeric, sesame, curry).

Meat and especially dense vegetables are put into the wok first.

It is necessary to constantly stir the ingredients to avoid burning them.

For a special piquancy, meat, chicken and seafood are pre-marinated for 2-3 hours.

The wok pan is not only an option for those who are crazy about Chinese and Asian cuisine. It will also please the owners who love tasty and healthy food, but at the same time have a minimum of time for its preparation, and the shape and depth of the wok will allow not only frying food, but even cooking soup and stewing vegetables.

The Chinese wok pan is very popular among modern housewives. This in no way means that adherents live exclusively in such houses. On the contrary: cooking in a wok is very convenient, so it can be successfully used in cooking a wide variety of dishes. Let's see what a wok pan is for.

What is cooked in a wok?

Initially, this type of frying pan was invented in order to be able to quickly cook dishes, while constantly stirring them. Moreover, such a frying pan had a rounded bottom. It was later adapted for use on an electric or gas stove, as the round bottom makes poor contact with the hob, and wok bottoms have since become flat. However, there are wok models with a round bottom: they are convenient to use on a gas stove, in an oven or in a special pit-oven.

A wok pan is used for frying and stewing, steaming, smoking, and even for cooking soups. In such dishes, you can even cook barbecue on coals. The bowl shape of the wok ensures fast and, most importantly, uniform heating. Therefore, when cooking in a wok, you will need significantly less oil than, say, when frying in a conventional frying pan or deep fryer. In addition, it is better to cook in a wok due to its deep shape, and it takes half the time to cook than using ordinary dishes. When mixing food with a special spatula, products from the bottom of the pan easily move up, and an unfinished part gets in their place.

For cooking at home, the optimal size of a wok pan is 20-28 cm. And in catering establishments, pans up to 2 meters in diameter can be used!

Types of wok pans

Manufacturers use a variety of materials to make wok pans. So, for example, a steel wok is distinguished by lightness, sufficient thermal conductivity and, at the same time, a low price. However, we note that food in such a pan often burns.

In a thick-walled cast-iron wok, food will not stick, however, such a pan heats up extremely slowly, and besides, it is very weighty. But with proper care, it is practically “indestructible” and will serve you for a very long time.

The ceramic wok has a non-stick coating. But when choosing such a pan, pay special attention to the thickness of its walls: they should be 2.5 mm or more. A frying pan with thin walls and a bottom will not serve you for a long time, it will quickly deform.

A wok pan is a very handy multi-functional utensil in which you can quickly cook healthy and tasty food.

Hello friends! Did you know that in Asian cuisine, a wok is often used for quick cooking. It was cooked on it 2000 years ago and so far it has not lost its relevance. In any macaroni, it is the main one in the preparation of stir-fry (quick frying) dishes.

In a matter of minutes, you can prepare the second dish. It can also serve as a deep fryer and be an assistant when cooking for a couple. I myself look at this assistant. But before buying, I decided to figure out which pans are the best.

But not all woks are the same. They differ in shape, size, material quality, additional handles and other attributes. Let's, friends, figure out what this pan is. And consider what parameters to pay attention to when buying it.

Traditionally, it is a large metal bucket with a round bottom. Towards the top, the pan increases in diameter. And on the sides of the "bowl" are handles.

Due to the unusual shape of the dishes, it is very convenient to cook on an open fire. Since the flame covers all the walls of the dishes, the food is fried evenly and literally with lightning speed. For the kitchen option, woks with a flat bottom are created. They are very convenient to cook on home stoves. Thanks to this, the pan stands steadily on the burner and makes good contact with the heat source.

Wok pan - what is it for?

In such a pan, you can quickly fry with a minimum of oil, stew, boil, smoke and even steam food. Here is such a multifunctional kitchen unit 🙂

Other factors increase the popularity of woks:

Cooking speed. Thanks to the unique shape of the wok, food is cooked much faster here than in a conventional frying pan.
Food cooked in a wok has a rich taste and attractive appearance. Vitamins in such food are stored much more.
Food is prepared in a wok with a minimum amount of fat. Which means it's more useful.
The convenience of use. Since the pan is deep, when stirring, the products do not spill out onto the stove, but remain in the dishes.

I am amazed, but the reviews about the wok pan are only positive. Many who have recently acquired such a “unit” are surprised how they could do without it before. This further fuels my desire to buy this dish.

When buying a frying pan, it is very important to know what this cookware is for. But it is equally important to know how to choose what you need. The taste and aroma of dishes cooked in a frying pan largely depends on this choice. Before buying a wok, pay attention, dear readers, to the following parameters of the “unit”.

Material

Stainless steel . According to reviews, these pans are durable. However, they are large and therefore difficult to maneuver with such “aggregates” in the kitchen. It takes a lot of time to heat up and cool down the dishes. And this is not in favor of such w There is another significant disadvantage of these products. Protein products can stick to the steel surface.
Cast iron pans . Although these cookware take a long time to heat up and also take a long time to cool down, these woks are an excellent choice. It is better to buy such a frying pan with a non-stick surface. But there are some disadvantages to cast iron cookware. When buying, look at the thickness of the material. If it is thin, it can be very fragile. There were cases when such woks cracked in half due to strong fire. If a cast-iron pan has thick walls, it is more durable than a thin-walled “unit”. Only in circulation is more suitable for strong men 🙂
Carbon steel is an excellent choice. This material is strong and durable. These woks heat up quickly and evenly. And the price for them is optimal. With proper care, the miracle unit will become the best assistant to the hostess in the kitchen.
Aluminum . These frying pans are equipped with a non-stick Teflon coating. This reduces the likelihood of food being cooked here being burned. An additional plus of such dishes is their low weight. However, aluminum woks should not be used at too high a temperature: the coating in the pan is destroyed. Although our stoves do not have a strong fire anyway.
Ceramic pans . This dish has a number of advantages. These include the ability to cook food on high heat. In addition, ceramic woks are equipped with a non-stick coating and are convenient to use. Among the disadvantages of ceramic frying pans, their heavy weight is considered the most significant.

bottom shape

Classic woks have a convex bottom. This form was originally conceived by the founders of this dish. In general, the conical shape of the bottom was invented for a reason. The fact is that in a frying pan with a convex bottom it is convenient to cook food on an open fire.

The "domesticated" models have a flat bottom. Such woks can be used to cook all kinds of dishes on electric and induction stoves. Since these pans have a flat bottom, they are stable and heat evenly.

I carefully researched the features of different wok models. And I came across an interesting idea. They say that both flat and convex pans can be used for a gas stove. Well, maybe so. Only when purchasing a wok pan, do not forget to purchase additional stability rings. Otherwise, your kitchen will resemble a circus arena, and you will turn into a juggling clown 🙂

Varieties of handles

Initially, such pans were made with two handles on the sides. Such dishes were very similar to modern pans. Why did they look like that? This option suited the people of China quite well. It was convenient to get a frying pan with two handles from the oven, where there was an open fire. Therefore, they produced such woks.

By the way, modern models in the Cantonese style also have two small handles on the sides. But the wok in the Northern style is equipped with one long handle and a small rounded holder. There are also woks with removable handles.

pan diameter

I want to draw your attention, dear readers, to the fact that woks are produced in various diameters. Therefore, when thinking about buying such dishes, do not forget about this parameter.

Typically, a frying pan is chosen based on the number of people for whom food will be prepared. But just do not see that the more the better. For example, woks with a diameter of 35 cm or more are very bulky and, in addition, also heavy. Such dishes will take up too much space in the kitchen. And given that most of us have small kitchens, this is a disaster! The best option is a frying pan with a diameter of 25-28 cm. In such a dish, there will be enough heat and space in the lower part for frying meat and vegetables.

How to cook in a pan

Undoubtedly, friends, the wok is a versatile dish. This pan is easy to use, practical and multifunctional.

Try to keep all ingredients the same size. The cooking process does not take long, but it is necessary that everything is well fried. Otherwise, something will either undercook or overcook.
During cooking, the products must be constantly mixed, because the maximum heat is only in the center of the dish. And at the edges of the pan, the products are not fried, but only heated. For mixing, a special spatula is used. But real virtuosos know how to toss cooking dishes. If you know how to do this with pancakes, then you will succeed 🙂