5 tips for your best wok life
Our go-to expert when it comes to Asian cuisine is, of course, our former colleague Emma, and besides her knowledge of Asian food, she’s also a pro when it comes to kitchenware. Are you looking for a wok, for example? Emma and these Chinese chefs both have some essential tips for you!
Because although convenience often serves us well, when it comes to woks there are still a few no-go areas. And, of course, things you definitely should do! Read on, because chefs Ching He Huang and Shirley Chung share some super-useful tips and information that will turn you into a wok star (sorry, couldn’t resist)…
The rounder, the better
According to Huang, it’s important for a wok to have a small base and for the sides to be nicely round and curved. “What you don’t want for this style of stir-frying is something that is secretly just a sauté pan, with a large, wide base and low sides. The idea is that, through the circular motion, the ingredients steadily fall toward the center of the base for even heating.
Not all metals are created equal
Always choose a steel wok that conducts heat quickly. You should, of course, season and maintain your wok properly, as Emma described for us. A sheet-metal wok (also known as a carbon-steel wok) is a very good and authentic choice. And it certainly doesn’t have to be expensive!
Bye-bye, non-stick
An aluminum wok, like a wok with a non-stick coating, is not recommended by these three chefs. Aluminum can warp, and a non-stick coating is not advisable because of the very high temperatures you can reach in a wok and the toxic substances that may be released. But don’t worry: if you follow the steps mentioned for seasoning and maintaining it, a beautiful, well-seasoned, natural non-stick coating will form on its own.
Big or small
You may think that a wok isn’t for you if you live alone (or in a small household) or only cook for yourself. Admittedly, they can be tricky to find space for. But smaller woks made from the right material (steel) are available too, and you may reach for one just a little more quickly when you’re in the mood for pad thai for one! They’re available from as little as twenty to twenty-four centimeters in diameter.
Also suitable for induction
Unfortunately, many traditional woks are not suitable for use on induction cooktops. That requires some research beforehand, but if you can settle for a wok with a flat base, there are more options available. In any case, don’t be discouraged if you have an induction cooktop at home but still want to stir-fry, because surely you’re not going to pass up that amazing homemade chicken kung pao, are you?!
Also read:
- Stir-frying: how to really do it right
- This gadget comes closest to that authentic wok flavor
- The perfect fried rice, step by step
Source for chefs Huang and Chung: Delish
