Brooke Martin
A wok is a type of pan used for stir-frying and other cooking techniques. Woks are made from carbon steel and require seasoning before first use to create a non-stick surface. To season a wok, it must be washed, dried, and heated over a high flame until it starts to smoke. This process burns off residual oils and impurities, and the carbon from the oil bonds with the metal to fill in the grooves and create a smoother surface. Preheating a wok before adding oil also helps to prevent food from sticking. To achieve wok hei, the distinctive flavour and aroma of stir-fried food cooked in a wok, it is important to use high heat and ensure that the wok is only partially filled with food so that the food can be tossed and stirred easily.
Characteristics of Candle Strikes Wok
| Characteristics | Values |
|---|---|
| Type of Wok | Carbon steel wok |
| Wok Maintenance | Requires seasoning before first use and continued maintenance to build a nonstick patina |
| Preheating | Preheat the wok before adding oil to prevent food from sticking |
| Heat Level | Heat until the wok starts to smoke, then add oil |
| Oil Type | Use oil that is good for high-heat cooking, such as avocado oil or canola oil |
| Wok Hei | The unique flavour and energy imparted to food cooked in a wok, approximated by using a blowtorch |
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What You'll Learn
Preheat the wok
Preheating your wok is a crucial step in the cooking process. It not only prevents food from sticking but also enhances the flavour of your dish. Here's a detailed guide on how to preheat your wok effectively:
Firstly, ensure your wok is clean. Use mild soapy water and a scrub sponge to remove any industrial oils and dust that may be present from the factory. Once you've washed your wok, it's important to dry it thoroughly with a towel before placing it on the stove. This step is essential, as any remaining moisture can affect the preheating process.
Next, turn on your stove to high heat and place the wok over the heat source. Make sure you have adequate ventilation, as things will get quite hot! You may want to turn on your kitchen hood or open a window to avoid any smoke-related issues.
As the wok heats up, you'll notice it starting to turn a dark brown colour and emit light tendrils of smoke. This is an indication that the wok is reaching the desired temperature. The smoke is caused by residual oils burning off, and it's important to let this process happen before adding any cooking oil.
To test if your wok is hot enough, you can flick a couple of drops of water into it. If the water drops roll or jump around the pan like little pearls, your wok is ready for the next step.
At this point, your wok will be extremely hot, so it's crucial to exercise caution. Use a dry towel or a heatproof kitchen mitt to handle the wok. You may also want to wrap the handles with heavy-duty aluminium foil to prevent them from burning.
Once your wok is preheated, you can add your choice of cooking oil. Avocado oil or canola oil are good options for high-heat cooking. Remember to cook off the water drops before adding the oil to avoid any splattering.
By preheating your wok adequately, you'll not only prevent food from sticking but also create a smoother cooking surface. This process is key to achieving the coveted "wok hei," the inimitable flavour and "breath of the wok" that is sought after in Chinese cooking.
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Choose the right oil
When choosing the right oil for your wok, it's important to consider the smoke point, flavour, and affordability. Wok cooking often involves stir-frying, which requires high heat. Therefore, selecting an oil with a high smoke point is essential to prevent the oil from burning and smoking. Oils with high smoke points include avocado, canola, vegetable, peanut, soybean, and grape seed oil. These oils can withstand high temperatures without breaking down and emitting undesirable flavours.
On the other hand, olive oil, butter, and lard should be avoided for stir-frying as they have low smoke points and will burn easily. If you're using a cooking method that doesn't require extremely high heat, you can opt for oils with slightly lower smoke points, such as sunflower oil.
The flavour of the oil is another crucial factor. While some cooks prefer neutral-flavoured oils like canola, peanut or sunflower oil, which blend seamlessly with other ingredients, others enjoy the distinctive taste of sesame oil, particularly when used as a seasoning at the end of a dish. If you're cooking Asian cuisine, peanut oil is an excellent choice as it complements the flavours of the dishes.
Affordability is also a key consideration. You don't have to spend a fortune on oils for wok cooking. Many affordable options, such as vegetable oil, offer versatility and a neutral flavour profile. Additionally, maintaining your wok by regularly re-seasoning it with food-safe oils will help ensure its longevity and performance.
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Season the wok
Seasoning a wok is an important step in preparing a new carbon steel wok for use and maintaining its non-stick quality. Here is a step-by-step guide to seasoning a wok:
Firstly, it is important to start with a clean wok. Wash your new wok with mild soapy water and a scrub sponge to remove any industrial oils and dust from the factory. Then, towel dry your wok and transfer it to the stove.
Before placing the wok on the heat, wrap the handles with heavy-duty aluminium foil to prevent them from burning. This is a crucial step, as the heating process is prolonged and too thin a layer of aluminium foil will start to melt.
Next, set the wok over high heat. Keep the area around the stove clear, as it will get very hot. Once the wok is heated, it will start to turn a dark brown colour and begin to smoke. This indicates that residual oils are burning off. Continue heating the wok until it is superheated, and tilt the wok to systematically heat all areas and ensure even seasoning.
After the initial seasoning process, all you need to do is cook with your wok often. Regularly exposing the wok to oil at high temperatures will allow it to continue seasoning naturally over time.
By following these steps, your carbon steel wok will age gracefully and develop a beautiful patina, creating a non-stick surface that will make cooking a breeze.
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Use the right technique
To master the art of stir-frying with a wok, you need to understand the concept of 'wok hei'. Wok hei, which translates to "wok energy" or "breath of the wok", is the unique flavour imparted to food cooked with proper wok technique. It is that elusive, smoky quality that makes Chinese stir-fries so irresistible.
To achieve wok hei, you must use the right technique. Here's a step-by-step guide:
- Start with a clean wok: Wash your wok with mild soapy water to remove any industrial oils and dust from the factory. A scrub sponge with a green scouring pad will do the trick. Then, towel-dry your wok before moving on to the next step.
- Preheat your wok: Place the wok on the stove over high heat. Make sure you clear the surrounding area as it will get very hot. You'll know your wok is hot enough when you see light tendrils of smoke rising from it. This indicates that the residual oils are burning off, and the wok is reaching its smoking point.
- Add oil: Choose an oil suitable for high-heat cooking, such as avocado oil or canola oil. Pour in the oil and tilt the wok to evenly coat the entire surface. Be careful, as the oil may splatter.
- Heat the oil: Continue heating the wok until the oil starts to smoke again. This is crucial, as it helps create the wok hei flavour. The intense heat breaks down polymers and oil within the wok, and vaporises microscopic droplets of fat, infusing your food with that distinctive taste.
- Add ingredients: Now it's time to add your ingredients. Raw proteins, such as meat or tofu, should be adequately seared or browned before moving them around in the wok. For other ingredients, like vegetables, you can toss and stir them immediately to prevent sticking and ensure even cooking.
- Toss and stir: Use a wok spatula to toss and stir your ingredients vigorously. This step is essential for achieving wok hei, as it exposes the ingredients to the intense heat and creates that unique flavour profile.
- Serve immediately: Wok hei dishes are best served straight from the wok. The high heat and quick cooking time help lock in the flavours and textures, creating a culinary experience that is both tasty and healthy.
Remember, practice makes perfect. With each stir-fry, you'll develop a better feel for the wok and the art of wok hei. Happy cooking!
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Clean the wok
To clean a wok, start by giving it a quick wash with some mild soapy water. Use a scrub sponge with a green scouring pad on one side to remove any industrial oils and dust from the factory. After washing, towel dry your wok and transfer it to your stove. Wrap the handles with heavy-duty aluminum foil to prevent them from burning.
Next, set your wok over high heat. Make sure you clear the stove area, as things will get very hot. Keep a dry towel or a heatproof kitchen mitt nearby. Heat the wok until it starts to smoke. This indicates that residual oils are burning off and the wok is reaching its smoking point.
Once the wok is smoking, you can reduce the heat. Let the wok cool slightly before adding oil. Choose an oil that is good for high-heat cooking, such as avocado oil or canola oil. Add the oil to the wok and heat it to your desired temperature.
After cooking, be sure to scrub your wok clean. Regularly cooking with your wok will help to season it naturally and build a nonstick patina.
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Frequently asked questions
Wok hei is a complex flavour that, in Chinese, translates to "breath of the wok". It is an inimitable flavour imparted to food with proper wok technique.
Wash your new wok with some mild soapy water, then towel dry it. Wrap the handles with heavy-duty aluminium foil to prevent them from burning, then set the wok over high heat. The wok will start to smoke, indicating that residual oils are burning off. Continue heating the wok, tilting it to superheat one area at a time.
A carbon steel wok is recommended. It should be basic, with a long handle on one end and a helper handle on the other.
Preheat your wok before adding oil. Heat the wok until it starts to smoke, then add oil and heat to the desired temperature.
To create wok hei, you can use a blowtorch. Alternatively, a flat-bottomed wok can help to regain heat after adding food.
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