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To wok or not to wok
A flat skillet or frying pan cannot match the pleasures and benefits of wok stir-frying. Due to the unique shape of the wok, heat is concentrated and directed toward the food allowing food to cook evenly. A well-seasoned wok adds flavor enhancement, and the fast stir-fry technique moves food around the wok quickly, making little oil necessary. Due to the deep cylindrical shape of the wok, spillage is minimal and stovetops remain clean.
Successful stir-frying
For successful stir-frying, always start by heating the wok before adding anything to it. Wait until the surface literally begins to smoke. Dribble in the oil to coat the wok's surface and wait a short while longer to allow the oil to get hot. Now you may begin your stir-fry.
Listen to the sound of food cooking in your wok. The sizzling should be loud and lively. If it slows down, slow down on your stirring, as this can dissipate heat. Spread the food up along the heated sides of the wok rather than lumping them in the center. Stir only as needed to cook food evenly and prevent burning.
Chinese culinary expert Barbara Tropp at a wok factory
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Choosing a wok
Choose a wok that is heavy, deep and made of carbon steel. A stainless steel wok is not recommended, as it does not season well and food is more likely to stick. Teflon-coated woks do not heat hot enough and electric woks are discouraged because the heat is difficult to control. As for where to purchase a wok, try to find stores in your local Chinatown, Asian market or online. Specialty and online cookware stores will be more expensive.
Seasoning and caring for a wok
Rinse away the oily factory covering of a new wok before seasoning with cooking oil. Make sure you season the wok well - the same way you would season a cast-iron skillet. Once it is seasoned it will have a wonderful black patina. Never scour a wok, as this will take away your hard-earned seasoning. Never use your wok for steaming, as this will quickly remove the patina. Re-season frequently, as necessary, until a permanent black coating is achieved.
Clean only with water and a soft sponge - do not wipe dry but dry instead with heat from the stovetop. If the wok surface appears dried out, re-season quickly before putting it away so that it will not rust.
Source: "Do Not Throw Out Your Wok - Use It with Great Pleasure!" by Kasma Loha-unchit
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Wok-in-Progress | Anatomy of a Springroll | Pins and Noodles | Recipes | Filmmakers | Resources | ITVS
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