The wok
The wok stir-fries, steams, deep-fries and smokes. It gets better the longer you cook in it.
Season it, heat it, clean it
Season a new wok
Scrub off the factory oil and heat the steel until it turns blue-gray. Wipe on oil, then stir-fry ginger and scallions and discard them.
Hot wok, cold oil
Heat the empty wok until it barely smokes. Then add oil, swirl it around, and add the food. This is what stops sticking.
Clean with hot water
Rinse while warm and scrub with a bamboo brush. Dry it over the flame, then wipe on a little oil.
Half of cooking is knowing the heat.
These steps are for bare carbon steel. Never heat a nonstick wok empty. Open a window when seasoning, and keep a lid nearby in case hot oil catches fire.
Good to know
What is wok hei?
Wok hei is the smoky, seared flavor food picks up in a very hot wok. The Cantonese phrase means breath of the wok. It comes from fierce heat and constant tossing.
Why does food stick to my wok?
Usually the wok was not hot enough, or the seasoning has worn thin. Preheat until it just smokes, add oil, and let meat sear before you move it.
Can you use a wok on an electric stove?
Yes, if the bottom is flat, since it needs contact with the burner. Round-bottom woks suit gas flames, usually with a ring. Cook in small batches, because home burners run cooler.
