How to Cook in an 18-Inch Carbon Steel Wok

Place the wok over high heat for cooking.

Cooking with a carbon steel wok gives foods and stirfries a "wok fragrance," according to wok cookbook author Grace Young, and carbon steel is an inexpensive and virtually nonstick cookware option. Carbon steel woks are available in restaurant supply stores and Chinatown supermarkets and come in a range of sizes. An 18-inch wok is one of the largest sizes available and allows you to stir fry or saute a large quantity of food at one time.

Things You'll Need

• Cooking oil
• Knife
• Vegetables
• Meat
• Sauce

Instructions

1. Clean your wok thoroughly; it is key to start with a clean wok and fresh oil.

2. Prepare all ingredients. Dice aromatic vegetables like onions and garlic, as well as any other vegetables in your dish. Chop or dice any meat or seafood. Place the ingredients near your cooktop for easy access.

3. Heat the wok over high heat. Wait until the wok is very hot before adding the cooking oil, a technique called "hot wok cold oil." This keeps the food from sticking to the wok. You can confirm the heat of the wok by adding a drop of water to the wok; the water will evaporate in one or two seconds if the wok is hot enough or by holding your hand 2 or 3 inches away from the wok -- if it is hot enough, you will feel it.

4. Swirl the oil around the bottom of the wok to coat the bottom and sides. Add your meat and vegetables. Allow the meat and vegetables to sear quickly on the flat, hot bottom of the wok. Once they have thoroughly browned, move them up to the sides of the wok to continue to cook more slowly. Because an 18-inch wok is so large, the center of the wok bottom will be much hotter than the outside. Sear food quickly in the center before moving it to the outside.

5. Stir the food around the perimeter of the wok. Add your desired sauce and stir to coat. Continue to stir and cook until your food is cooked.

Tips & Warnings

• Oils with a high smoke point like peanut, safflower or corn oils are preferable for cooking in a wok.

• A carbon steel wok can be cleaned and seasoned as you would cast iron. Do not use soap when cleaning a carbon steel wok.

References

• Susanna Foo Fresh Inspirations, Susanna Foo, 2005
• New York Times Consults: A Cook Talks About Woks and Stir-fries