Wok is used in Chinese cooking more than 2000 years ago and also considered as the most versatile Chinese cooking utensils. Because of its unique shape and surface area, it can be used for stir-frying, deep-frying, blanching, braising, stewing and poaching. Its shape, the tall inner wall provides the quick intense heat necessary for frying and the slightly flattened round bottom shape keep the ingredients at the center where the heat is higher. In the stir-frying technique, the deep side prevent the food and oil from spilling over and less oil is required while deep-frying because of the shape.
‘Breath of a wok’ also known as wok hay or wok hei in Cantonese language refers to the concentrated, rich Flavors that come only from a well-seasoned wok over high heat. After you season your wok and it acquires a solidified oil patina that covers the porous surface, the heat produces this amazing smokiness that adds even more deliciousness to your food.
There are so many different types of woks available in the market and you can choose according to your need.
12- or 14- inch Flat-Bottomed Carbon Steel Wok
Your best option is actually this pan. A carbon steel wok is lightweight, manageable, and once seasoned, produce a nonstick surface that reduces the amount of oil you need to use when cooking. Additionally, it conducts heat well, heats up rapidly, and cools down quickly- all of which are critical for effective stir-frying. A 12-inch wok is suitable for one or two people and 14-inch wok is perfect for families if you don’t cook large amount of meal.
Round-Bottomed Carbon Steel Wok
This typical Cantonese wok has two handles and a round bottom. You must use a wok ring underneath the round bottom wok to prevent it from toppling over because it is unstable on the stove. Cooks who never used a wok before might not want to start with one that has a round bottom for safety reasons.
Cast Iron Wok
Chinese- made cast iron wok are very thin and weight little more than that of carbon steel wok of similar size, while the cast iron wok produced in western countries are more thick and heavier. Because of thickness it takes longer time to heat up and makes stirfrying more challenging. Food is less likely to stick to the pan when using cast iron woks because they create a solid carbonized coating of seasoning. Although cast iron wok retain heat better and distribute heat more evenly than carbon steel woks, they react slowly to temperature changes and cool down slowly after being removed from fire. In order to avoid overcooking, food cooked in a cast-iron wok must be taken out of the wok as it is finished. Despite being relatively light, Chinese style cast iron woks are more fragile if dropped or handled improperly.
Nonstick Wok or Skillet
Because the meal won’t taste the same, the majority of stirfry experts do not advise using this kind of wok or pan. To make the best-tasting stir-fries, a carbon steel or cast-iron wok must conduct heat at a level that a nonstick skillet or wok cannot match. However, you may definitely use your nonstick pan to create recipes if that’s what you have at home. They’ll still be delicious! Get a carbon steel wok when you’re ready, and you’ll be amazed by the flavor difference.
Electric Wok
Due to its poor heat retention, this isn’t the best option for stirfrying because wok hay is hard to achieve. On the other hand, you can cheerfully use an electric wok for stewing, braising, steaming, and poaching.
Before using new carbon steel wok or cast iron for cooking, it is necessary to season it. Electric and nonstick woks should not be seasoned. After around 30 minutes of seasoning, you will have produced a naturally occurring surface free of the chemical present in a Telfon coating. Throughout the seasoning process, you need to be extremely cautious and attentive.
WHAT YOU’LL NEED:
- A carbon steel or cast-iron wok
- Dishwashing liquid or soap
- Soft sponge
- Gas stove
- Cooking oil
- Paper towel/ Napkins
- Egg
How to Perfectly Season A Wok
Description
When we think about a wok, first thing comes in mind is a carbon steel wok. Carbon steel woks do require seasoning before use. Thus present you a guide how to "season" a carbon steel wok.
Ingredients
How to Perfectly Season a Wok
Wash the wok inside and the outside with soapy water and scrub it properly.
Wash and dry the wok with cloth or paper towel.
Burn the wok for 10 minutes from all the sides.
Use oil and spread inside and outside using paper towel. Over high heat, heat the oil in the wok for few minutes. Turn off the heat, take the wok off the heat, and let it cool to room temperature.
Add another thin layer of oil, and spread it over the wok as you did in step 3. Wipe off any excess oil that collects in the bottom of the wok. Clean the inside of the wok using paper towel until paper towel or napkin looks clear. Repeat the process 2-3 times until the wok looks shiny and ready to use.
After it is done crack some egg into the wok and move properly to take out unwanted smells from the wok.
Note
A carbon steel or cast-iron wok: A carbon steel wok of 12/14-inch or Round-bottomed wok is suitable.
Dishwashing liquid or soap: Better to use dish washing liquid.
Soft sponge: Use soft sponge, hard metal sponge can ruin your wok.
Gas stove: You can use your gas stove which is available at your house. Outdoor burner will be more effective than that of regular one, if you have one that's perfect.
Cooking oil: The best oil to use with wok have high smoking point, which means they can be use at high temperature without burning. Like, peanut oil, canola and sunflower oil.
Paper towel/ Napkins: you can use clean cloth.
Egg: you can use egg or root vegetables instead.
