China wok: is a comprehensive guide on wok cooking, including the best wok to buy, carbon steel woks, menus, recipes, and the best oil to use in a wok.
WOK IN CHINA
In China, the wok is an essential cooking utensil, and most woks are made in China. I’ve gotten quite a lot of emails about it. What is the best way to season a wok? How to utilize a wok and basic wok cooking tips and techniques, such as controlling the wok’s heat, are all covered.
WOK TIPS FOR CARBON STEEL
Eleanor Hor is a wok enthusiast from China, a culinary instructor, and the designer of the Wok Star Kit.
Here are several ideas for avoiding common china wok cooking blunders:
- Cooking in a wok necessitates the proper technique, heat, and flavors.
- Use your wok for stir-frying, steaming, stewing, deep-frying, smoking, and soups to declutter your kitchen.
- Keep your China wok out at all times for easy access. You don’t utilize it if you can’t see it.
- Using the wrong wok and not properly seasoning it might lead to disaster.
- The best wok made in China is a lightweight cast iron wok. Who wants to lift a 15-pound weight? Every night, do you cook?
- When food is in the wok, it tips over, and the handle gets in the way.
- Round bottom woks require direct flames for best heat control, i.e., gas.
- Flat-bottomed woks lack a natural stir-frying action, use more oil, and were designed for electric stoves.
- According to the manufacturer’s caution, non-stick woks should not be used above medium heat; however, high heat is required to sear meat and cook crunchy vegetables.
- For gas stoves, use the smallest burner so that the heat is focused on your wok.
- Owners of electric stoves: a portable butane gas stove addresses the problem of wok cooking!
- Someone who develops their cooking style and thinks beyond the box is a Wok Star.
The variation of the best oil for wok includes peanut, vegetable, and canola.