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Use and Care of The Chinese Wok


The Chinese Wok is probably the most used tool in Chinese cooking. It's popularity is due to it's domed design which provides surfaces with different temperatures in the same utensil. Food may be cooked in the center of the wok at a high temperature and also on the sides of the wok at a lower temperature.

Woks are generally made of carbon steel with a rounded bottom. Most come with a metal rink to place the wok on, making it stable on the flat top of stoves. The wok may be used for steaming, boiling, braising, smoking and, of course, stir frying. Most food is cooked in a wok with a little oil at high temperature very quickly.

Your new wok should be seasoned (cured) before first use to prevent rusting and food sticking. There are several methods recommended to season your wok. The following seems to work well.
1. Wash the wok with soap and water. Dry thoroughly.
2. Turn your stove top burner to it's highest setting.
3. Place the wok on the burner and heat until the wok bottom turns a metallic, blue-black color.
4. Tilt the wok over the burner so that a portion of wok's side is over the heat. Hold until that portion of the wok side turns the same metallic, blue-black color.
5. Rotate the wok one quarter turn and again, hold the side over the heat until the blue-black color is obtained on that portion of the wok.
6. Continue the process of rotating the wok and heating until the entire inside surface has the blue-black color.
7. Using a brush or paper towel, coat the entire inside surface of the wok with a light coat of cooking oil. Be careful, it's hot!
8. Remove from heat and allow to cool. Your wok is now ready to use.

There are many variations of the wok available today. There are two-handle woks, electric woks, flat bottom woks, aluminum woks and no-stick surface woks. If you want to cook authentic Chinese food, our recommendation is that you obtain a traditional, one handle, carbon steel, dome shaped wok.

Electric woks are not suitable because they do not obtain a high enough temperature for most Chinese cooking. Two handle woks are popular but it is difficult to toss the food with two handles. Flat bottom woks defeat the main advantage of the wok, which is the ability to cook on the different temperatures of the bottom and the sides. Aluminum and no-stick surface woks do not transfer heat in the same manner as a seasoned carbon steel wok. Additionally, since metal spatulas and wire mesh strainers are used extensively in Chinese cooking, no-stick surfaces scratch and do not last long.

As stated, the traditional, one handle, carbon steel wok is recommended and it is practically indestructible. In fact, the more it is used, the better it cooks.

Cleaning your wok, after use, may generally be accomplished with plain hot water, a plastic scrubber and paper towels. Try to avoid vigorous scrubbing with strong soap and any type metal scrubber. Always wipe a light coat of cooking oil on the entire inside surface of your wok before storing.

Follow these tips and you will have a wok that cooks delicious Chinese food and will last for years.

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