Posted on Fri 12th November Learning Wok History We thought we would take a closer look at wok history with our fun facts about the history of the wok - after all it's synonymous with our brand. Learn more from our wok history guide: What is a wok? The Modern Wok These days, the wok is used all over the world for a whole range of meals. The wok is one of the most versatile cooking tools in the world, and can be used for cooking techniques such as: Stir frying Steaming Pan frying Deep frying Boiling Braising Searing Smoking Stewing The design allows for heat to be evenly distributed around the whole wok, meaning all your ingredients will cook and be ready at the same time.
View our products below: Woks. Wok Lid. Wok Ring. Wok Utensils. I'm a science geek, food lover, and wannabe surfer. Click here to learn more about me and this site. To most people, a wok is a kitchen unitasker.
Yes, woks are essential for stir-frying, but they can do so much more. I disagree with this for a few reasons. Pain in the ass. The key to proper stir-frying is to use high heat. Think of it as a backup skillet if your main tool is in use. Plus you get to use bamboo steamers with your wok! And the steamer basket, as I mentioned above, is a godsend. Carbon steel —Woks are made from all sorts of different materials, but carbon steel is best. A spider skimmer is amazing. Necessary for getting food out of liquids, its the most perfectest slotted spoon ever.
A wok spatula and ladle are essential for stir-frying and braising, as well as many other tasks. It is PFOA-free, and its super hard coating lasts longer and also allows you to cook at a higher temperature — C F. Tip: Toss noodles without spilling ingredients everywhere — use a pair of tongs instead of a spatula. None of your nonstick pans will last forever.
If you use the pan heavily, a cheap pan usually lasts about 1 year before the coating starts to wear off, and a high quality pan lasts 2 to 4 years. Never use the abrasive side of the dish washing sponge. Use hot water, mild detergent, and a sponge to rinse it when it cools down a bit.
Proper cleaning will extend the lifespan of your pan. This setup works for serious cooks who own a powerful gas range or have an outdoor cooking space. The biggest merit of using a gas stove is that you can bump up the heat and turn it down in a second to control it, which is crucial for Chinese stir fry. Sometimes cooking only lasts for 3 to 4 minutes, but you might need to adjust the heat a few times during this short period, so the pan is hot without burning the ingredients.
I would only recommend this setup if you own a powerful indoor gas stove with a efficient ventilation system, or an outdoor cooking space. The best way to set up your wok station is to use a jet burner 62, to , BTU with a stand that can hold the wok, or a outdoor stove with a round pit 54, BTU. You should able to find the burner and the stand in large Asian markets, or the outdoor section of Walmart or other supermarkets.
Note: I have not tried out this setup personally because my current apartment does allow me to do this. I would only recommend this combination to serious cooks who want to learn real, authentic Chinese cooking and have a powerful gas range. Debuyer Carbon Steel Deep Skillet 7-lbs — Shaped almost like a flat-bottom wok, this pan has a large bottom surface that can cover the largest heat element on my electric stove.
It heats up fast and holds the heat very well. It has a very high curved edge, so you can cook more food in the pan without spilling any onto your kitchen counter. Lodge Cast Iron Wok lbs — This is my absolute favorite when it comes to cooking over a gas stove; its build is way better than some of the cheap options out there. I use this pan with a portable gas stove 12, BTU when I teach a cooking class or to demonstrate authentic stir frying.
I would only recommend this combination to serious cooks who want to cook better food but do not have the luxury to own a powerful indoor gas range or an outdoor cooking space. By having a small bottom surface, the wok bottom cannot fully cover the large heat element of your electric stove. It takes forever to heat up the wok with the highest setting. Then your wok will easily overheat and burn the food.
Once you add a little sauce or ingredients, it immediately cools down and never really heats up fast enough again to cook the food properly. The result is steamed food that is soggy and watery.
This is an important element that many books forget to mention, which causes constant frustration. A stir fry spatula is very different from the kind of spatula used in most western kitchens. If you are using a nonstick pan, you should use a silicon spatula so as not to damage the nonstick coating.
The best stir fry setup can be very different depending on your goal. None of the setups are perfect, but what you can do is choose one that works for you. No matter which wok or stir fry pan you choose, as long as you stick to the best practice of stir frying and use solid recipes , you can create better and healthier food in your own kitchen instead of ordering Chinese takeout.
What is your current stir fry setup? Leave a comment below to share your thoughts! I love hearing from you! Submit your question or review below. Your email address will not be published. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail.
You can also subscribe without commenting. It is time to hit Shanghai street in HK. Did you have a chance to visit cooking street during your last visit? Great post! Maggie, thank you so much for the article on pans to use for stir Fry! I am interested in your thoughts using an induction range. Thank you for all your great recipes! An induction range seems like a good choice for indoor cooking.
If I can choose, my top choice will be a powerful gas range, an induction range comes the next, and lastly electric range. This is a great post! I like it that you separated into three different scenarios. I am so afraid to use woks! I have much to learn. For now my husband handles them: He has gotten pretty good at work. It was amazing to watch street food vendors in Shanghai cooking up anything and everything in a wok with such ease. Simply amazing. Since we think a good chef really needs both, here are a few points to consider:.
Great heat retention. Quick cooking speed. Naturally non-stick. Relatively lightweight. Great for stir-fry veggies. Can handle super high heat. Healthier results. Might overcook food. Prone to rusting. Needs to be seasoned. May react to acidic foods. Incredibly durable. Dishwasher safe. Sleek, clean look. Excellent heat retention. Quick response to heat change. Oven safe.
Great for meats.
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