Information on Woks

Woks are central to Chinese cooking.

Woks are central to Chinese cooking. The bowl-shaped pans can be used for stir-frying, deep-frying and steaming food, or for cooking Chinese-style soups, says Chinese chef Ching-He Huang.

Types

A traditional wok is made from carbon steel, although modern types can be made from many different materials, usually coated with a non-stick finish. Traditional woks have a round base and are designed to be used on gas stoves. Electric woks are also available, although Ching-He Huang advises that traditional-style woks produce the most authentic results.

Seasoning

You must season your traditional-style wok before cooking in it for the first time. Seasoning involves adding a small amount of peanut or sesame oil to the hot wok, wiping it all round the inner surface while the wok is still on the stove to achieve a darkened, blackened effect. Any food you cook in your seasoned wok will have an authentic "wok-hei" or smoky flavor.

Cooking

Stir-frying -- cooking food quickly in a little oil -- is probably the best-known method of Chinese cooking. You can also use a bamboo steamer suspended over the wok to steam food, including fish and fresh vegetables. Woks can also be used to deep-fry food, although if you plan to do this you must ensure that your wok is steady and cannot tip over.

Washing

If you have a traditional-style wok, you should only wipe it out to clean it. Using a scourer or iron wool on the wok will remove the seasoning, as will using soap.

References

• "Chinese Food Made Easy"; Ching-He Huang; 2008.
• Hub UK: Woks This Way
• The Times: Ching-He Huang, How To Season a Wok