Is it really One pan to rule them all or there is some more to it? Check out this wok guide for culinary victory!
A versatile kitchen utensil, the wok, holds a prominent place among cooking pans. In addition to its suitability for crafting stir-fries, it proves to be an excellent dish for deep-frying, steaming, and indoor smoking.
A well-crafted wok emerges as one of the most versatile kitchen utensils. Beyond being a prime choice for crafting a stir-fry, it also serves as an optimal vessel for deep-frying, steaming, and indoor smoking.
However, as is the case with many items, not all woks are crafted to the same standard. They present themselves in a bewildering variety of sizes, shapes, metals, and handle configurations.
Wok Materials
Nonstick
These woks should be avoided at all costs. The majority of nonstick coatings prove incapable of withstanding the elevated temperatures essential for effective stir-frying. They commence vaporizing, releasing harmful fumes well before reaching the required temperature threshold. These coatings also hinder the browning process, making it impossible for food to securely adhere to the wok’s surface when the need arises to create space for cooking in the center.
Stainless steel woks
These woks are regarded as an inefficient investment. They are not only excessively weighty and challenging to handle but also exhibit prolonged heating and cooling times—an inherent drawback for a utensil requiring swift and dynamic heat adjustments, as in the case of stir-frying. Moreover, food, especially protein, tends to adhere to steel surfaces.
Cast iron
It’s as a superior alternative, albeit with a somewhat protracted heating and cooling period. It offers a more effective nonstick surface. The primary drawback with cast iron lies in its susceptibility to fragility when too thin and could fracture when handled too forcefully. However, when crafted with adequate thickness for durability, they become exceedingly burdensome to lift, a critical requirement for executing proficient flips during stir-frying.
Carbon steel
It stands out as the most favorable choice. It rapidly and uniformly heats up, displaying heightened responsiveness to burner input. Moreover, it proves to be both robust and cost-effective. With proper maintenance, carbon steel ultimately develops an almost nonstick surface. For those seeking more insight into the advantages of carbon steel as a cookware material, additional information is available. It is advisable to seek carbon steel woks measuring at least 14 gauge, or approximately two millimeters in thickness, to ensure they remain impervious to bending when pressure is applied to the sides.
Manufacturing of Woks
Woks are crafted through three distinct methods.
Hand-hammered – Traditional wok
The faint depressions left behind by the hammering technique enable one to shift cooked food towards the pan’s edges while introducing ingredients into the center, preventing any unintended sliding. Regrettably, locating a hand-hammered wok equipped with a flat base and handle can prove to be a challenging endeavor (more details regarding these aspects shall follow).
Stamped wok
Constructed by cutting a circular piece from thin carbon steel and subjecting it to machine pressing within a mold. These woks are notably economical but possess an entirely smooth surface, rendering effective stir-frying quite a challenge. Predictably, they are manufactured from low-gauge steel, rendering them susceptible to the development of uneven heating regions and an overall flimsy feel.
Spun wok
Fashioned upon a lathe, resulting in a distinctive pattern featuring concentric circles. This pattern affords the same benefits as a hand-hammered wok, facilitating the task of keeping food in position along the pan’s side. Notably, spun woks can be found in heavier gauges, featuring flat bottoms and handles conducive to flipping. Thankfully, both spun woks and hand-hammered woks remain budget-friendly options.
Wok Shapes and Handles
Conventional woks exhibit a deep bowl-like configuration tailored to fit directly over the hearth’s circular opening. If someone lacks a customized wok insert it is advisable to avoid woks with round bottoms. They are unequivocally incompatible with electric ranges and pose challenges even on gas ranges, despite the incorporation of wok rings.
Conversely, woks boasting excessively flat bottoms negate the fundamental purpose of a wok, rendering efficient flipping and the transfer of food in and out of the high-heat zone arduous.
The optimal wok has
- 4 – 5″ / 10 – 13cm flattened region at the base
- Gently sloping sides that extend outward
- 12 – 14″ / 30 – 35cm top diameter dimensions
This design not only affords an ample high-heat area for searing meats and vegetables at the base but also provides sufficient capacity and maneuverability for the process of flipping.
Regarding handles, there are two options:
Cantonese-style
These woks feature small handles on both sides,
Northern-style
These woks incorporate a single elongated handle, typically accompanied by a smaller auxiliary handle on the opposite side.
The latter variety, characterized by the substantial primary handle facilitating flipping and stir-frying, and the short auxiliary handle simplifying lifting, is the recommended choice.
Maintaining a Seasoned Wok
After use care
The cooking process, whether it be stir-frying, braising, or even steaming, naturally introduces imperfections to the surface of a seasoned wok. These noticeable imperfections can be smoothed out by gently scrubbing and washing the wok, preserving a relatively even surface as the seasoning of polymerized oil continues to develop. It should be noted that the use of a dishwasher for your wok is to be avoided.
Use of Soap
Contrary to common beliefs, the use of dish soap is entirely acceptable when cleaning a wok. Perhaps, in the distant past, when soaps contained caustic lye, such concerns were valid. However, contemporary dish soaps, such as Dawn, do not contain lye. In fact, dish soap serves as a useful surfactant that effectively removes unwanted flavors, grease, and residues following cooking. The crucial aspect is ensuring that remnants of the soap are rinsed off thoroughly.
Drying is Essential
Water poses a significant threat to carbon steel and cast iron, and it is particularly detrimental to a wok. Why is this the case? When water is allowed to linger on the wok’s surface, it triggers corrosion and rust formation, ultimately compromising the hard-earned non-stick seasoning. Following washing, it is imperative to dry your wok meticulously, either by patting it dry with towels or by subjecting it to gentle heating on the stove to eliminate all traces of moisture.
Heating to Eliminate Lingering Flavors
When cooking strongly aromatic dishes, the fats from these foods tend to leave residual flavors on the wok’s surface, potentially influencing subsequent culinary creations. For instance, if planning to prepare a delicate dish after cooking a pungent fish curry, it is advisable to heat the wok after cleaning it to remove any lingering undesired flavors.
Oil Coating
Once the wok is thoroughly dry, it is essential to coat the interior surface with a thin layer of neutral, high-heat oil (suitable options include vegetable, canola, corn, soybean, peanut, and flaxseed oils). Simply add a teaspoon or two of oil, followed by wiping it across the surface with a paper towel until the entire interior is coated, achieving a non-saturated appearance (i.e., not excessively shiny). This oil acts as a protective barrier against moisture and gradually polymerizes (hardens) at room temperature, thereby further enhancing the wok’s seasoning. Heating the oil expedites polymerization, although, for polyunsaturated fats like vegetable, canola, and soybean oil, this process can occur at room temperature (albeit at a slower rate).
Storage in a Dry Environment
Once again, it’s crucial to underscore that water poses a threat to the well-being of a wok!
Caution With Acidic Foods
Acids in the form of vinegar or citrus juices can lead to surface corrosion if allowed prolonged contact with the wok. It is advisable to refrain from preparing extended-cooking acidic braises or soups. If highly acidic ingredients are used, it’s essential to promptly wash the wok to mitigate the corrosive impact.
Re-Seasoning
The seasoning of the wok undergoes constant changes. In practice, seasoning is an imperfect process, significantly influenced by various factors, including the ingredients used, cooking frequency, stirring technique, and even the hot spots on the stove. It may be observed that one part of the wok’s seasoning develops more rapidly than others or that certain areas appear somewhat depleted. In such instances, it is necessary the re-seasoning of the wok.
Seasoning a Carbon Steel Wok
Remove the Protective Coating
Most new carbon steel woks come with a protective coating. It’s important to eliminate this coating before use. Clean the wok thoroughly with hot, soapy water to remove any residue. A scrubber or sponge can help ensure it’s clean.
Dry the Wok
After washing, carefully dry the wok with a kitchen towel or paper towel. Ensure that there is no moisture left on the surface.
Heat the Wok
Place the clean, dry wok on a stovetop burner and turn the heat to the highest setting. Allow the wok to heat up until it starts to smoke. This step is crucial as it opens up the pores of the metal, making it more receptive to the oil.
Apply Oil
Using tongs, hold a paper towel or cloth soaked in vegetable oil. Rub the hot wok’s interior surface with the oiled towel, making sure to cover every part of the wok’s interior. The hot surface will help the oil bond with the metal.
Cool Down
Turn off the heat and let the wok cool down naturally. As it cools, the oil will form a thin, protective layer on the surface of the wok.
Repeat as Needed
For a new wok, it’s advisable to repeat this seasoning process several times to establish a strong initial seasoning layer. The wok should gradually change from silver to brownish and then to a deep black, indicating improved seasoning.
After Each Use
After cooking, avoid using abrasive scrubbers or soap unless absolutely necessary. Instead, rinse the wok with hot water and utilize a soft sponge or cloth to clean it. Dry it thoroughly to prevent rust. You can also apply a thin layer of vegetable oil on the interior surface to maintain the seasoning.
Over time, with regular use and proper care, a carbon steel wok will develop a beautiful non-stick patina and enhance its cooking performance, making it an essential tool for stir-frying and other high-heat cooking techniques.
The Full Wok Accessory Guide
Must have
A “chuan” (spatula)
It’s recommended for its ability to easily maneuver the wok’s curved surface and handle food efficiently. Wooden spoon or spatula is suggested as an alternative to prevent scratching the wok’s surface.
A “spider”
tool for lifting and draining small portions of food, is essential for deep-frying and simmering.
Tiered steamer
Particularly bamboo, is highly recommended for steaming and can also be used for smoking.
Circular steaming racks
to transfor any heatproof dishware into a steamer.
Wok lid
It’s useful for steaming, smoking, braising, and trapping steam during stir-frying.
Hot dish tongs
for safely handling hot dishware.
Squeeze bottles
To coat the wok’s interior with oil evenly.
Cooking chopsticks
deep-frying and gentle handling of noodles.
Small prep bowls
For efficient stir-frying.
Nice-to-haves
Perforated oil skimmer
For deep-frying and braising.
A “hoak” (ladle)
It’s considered less essential but helpful for serving and large amounts of food.
Wok brush
made from bamboo for gentle wok cleaning.
High BTU stove
Sesirable for achieving “wok hei,” though it may not be accessible for all home cooks.
Cooking with wok
Wok hei, also known as “breath of the wok” or “wok flavor,” is a term used in Chinese cuisine to describe a unique and highly desirable flavor and aroma that is achieved when cooking in a wok at high temperatures. It is considered a key element in creating authentic and delicious stir-fried dishes. Key aspects of wok hei:
Flavor Profile
Wok hei is often described as smoky, singed, and slightly charred. It is a complex combination of flavors that includes the caramelization of sugars, the Maillard reaction (browning of proteins and amino acids), and the release of aromatic compounds from ingredients like garlic and ginger.
High Heat Cooking
Wok hei is achieved through cooking at very high temperatures, typically using a wok over a powerful flame or heat source. The wok’s shape and the intense heat allow for quick and even cooking, which is essential for developing wok hei.
Stir-Frying Technique
The technique of continuously tossing and flipping ingredients in the wok is crucial to create wok hei. This constant movement prevents food from sticking to the wok and ensures that it cooks evenly. The tossing and flipping action also exposes the food to the hot air column above the wok, contributing to the smoky flavor.
Oil and Seasoning
A small amount of oil is used in stir-frying, and it plays a role in wok hei by helping to distribute heat and create a searing effect on the food. Additionally, the use of soy sauce or other liquid seasonings in the wok can contribute to wok hei by caramelizing on the wok’s surface and infusing the dish with a smoky and savory flavor.
Short Cooking Times
Stir-frying is a quick cooking method, and achieving wok hei requires rapid cooking over high heat for a short period. This ensures that the ingredients are cooked while retaining their natural flavors and textures.
Wok hei is highly prized in Chinese cuisine because it imparts a depth of flavor and aroma that elevates dishes to a new level of deliciousness. Achieving wok hei can be a challenge for home cooks who may not have access to the same high-heat equipment used in professional kitchens, but with practice and the right techniques, it is possible to capture some of that distinctive wok flavor in homemade stir-fried dishes.
What to cook in wok
Stir-Frying
The wok’s sloped sides are ideal for quick and efficient tossing and flipping of food, ensuring exposure to high heat and the creation of a charred flavor. Vaporized oil generates the distinct stir-fry flavor known as “wok hei.”
Steaming
The wok is effective for steaming a wide range of dishes, from vegetables to dumplings and custards, often using stackable trays in bamboo steamers.
Braising
The wok’s design facilitates easy stirring and pouring of saucy dishes, allowing for a saucy consistency, as seen in dishes like mapo tofu.
Deep-Frying
Deep-frying in a wok is efficient, with its sloped sides accommodating various tools for frying. It also minimizes mess and splattering.
Indoor Smoking
The wok can be used for indoor smoking by lining it with foil to create a makeshift smoking chamber, imparting a subtle smoky flavor to foods.
Dry-Frying
A technique specific to Sichuan cuisine, dry-frying involves cooking food in moderately hot oil to remove moisture, intensify flavor, and result in highly seasoned, chewy morsels.
Summary
- Carbon steel woks are recommended for their rapid and even heating, cost-effectiveness, and robustness.
- Ideal wok design has a 4 – 5″ / 10 – 13cm flattened base, gently sloping sides, and 12 – 14″ / 30 – 35cm top top diameter dimensions for efficient cooking.
- Two handle options are Cantonese-style (small handles on both sides) and Northern-style (single elongated handle with a smaller auxiliary handle), with the latter being preferred.
- Cooking techniques suitable for woks include stir-frying, steaming, braising, deep-frying, indoor smoking, and dry-frying.
- “Wok hei” is a desirable flavor achieved through high-heat wok cooking, characterized by smoky, singed, and slightly charred notes.