Water Cooler: A guide to woks

A wok isn’t the most necessary tool to have in the kitchen, but if you like to stir fry and in large batches, then investing in a wok can actually be a very useful purchase for home cooking.

Originating from China, woks are designed for versatility. They can be used for stir fry, pan fry and deep fry. They can steam, poach, boil, stew, sear, smoke, roast or be used to make a soup. Frying pans are a naturally well-rounded tool – a wok is a frying pan designed to enhance that characteristic. The steep, rounded walls allow for increased surface area for frying and greater overall volume.

A hesitancy many people have with woks comes from the impression that the seasoning of the wok is a delicate and involved task. You are even supposed to season it before using it to cook. Seasoning is really only the task of treating a surface with heat and fat in order to produce a coating. This coating naturally prevents food from sticking and protects against corrosion – usually rust from oxidation. You just have to work for it a bit. Some companies do sell pre-seasoned products if you want to save yourself the trouble.

Carbon steel woks are the most popular and well-regarded woks, but other options are available. To season one, start with a quick wash with mild soap and water to get rid of any industrial residue. Towel dry – always remember that hot oil and water do not mix.

This process of the first seasoning could make your house very smoky, so it is best if you have a lot of ventilation and ideally, a vent hood over your cooking surface. Cover any wood handles with heavy duty aluminum foil to prevent them from burning. Put the wok on the stove with the highest heat setting. Let it heat up until it is extremely hot and smoking. You can tilt the pan around the burner to let the sides heat up as well. The wok surface will start to change color. It can be anywhere from blue to a metallic brown. Tilting aids in evening the coloring.

This may take a bit of time but once the surface takes on a blue or silvery tint, you will know it’s done. Take the wok off the heat. Pour in some warm water, slowly to avoid splashing. When it has cooled, take it to the sink for a light wash with mild detergent and an abrasive pad or cloth. After this wash, most wok owners do not use soap unless in an emergency situation. If you maintain the seasoning, food will not burn and stick to the surface as easily. If you wash it with water and a cloth or sponge while it’s still warm, most anything will come off with ease.

Towel dry and return it to the stovetop on medium heat. Make sure the surface has dried thoroughly and add a tablespoon or so of neutral oil, like a high quality canola oil. Spread the oil all over the inner surface with a brush or paper towel held with tongs. As the oil burns and smokes it will form the beginnings of a nonstick surface. Do this a few times, tilting the pan on its edges to maintain an even layer. After repeating this a few times, you can even throw in some old vegetable scraps to aid this process.

Clean with water and a cloth or sponge, and each subsequent use will help build the seasoning. Letting the wok heat up before adding your ingredients will help prevent food from sticking and derailing your seasoning efforts. Before storing, always make sure your wok is completely dry. It is best to put it back on the heat source for a bit to smoke, ensuring that all water has evaporated.

Before you rush to buy one, make sure to choose the right wok for your stove. For any traditional electric or gas range stove, you will want to buy a flat-bottomed wok. Woks with round bottoms are used with burners or cooking surfaces that accommodate round shapes.

Some Asian food markets will carry woks in stock if you’d like to purchase locally.