The Wok

The Wok is a very versatile cooking tool and can be used for almost any type of food preparation. Woks are available in various sizes, shapes and in the materials used to make them. When selecting a wok you must consider the type of stove you have. If you have a gas stove you may use either a round- bottom or flat-bottom wok. If you have an electric range the flat-bottom style is the best choice. By selecting your wok appropriately, you will eliminate the need for a ring stand. Although woks are available in many different types of materials I prefer the traditional wok made from uncoated carbon steel. This material conducts heat well and is the most economical to purchase. A good wok is one that has been used and scrubbed hundreds of times. Food does not get stuck on a well seasoned work and cleaning does not take much time or effort. Carbon steel or spun steel woks are the best buys and this kind of wok has pores that open when heated to absorb oil and get sealed. Woks made of carbon steel are not expensive. This type of wok usually comes covered with a coating of machine lubricating oil to help prevent rusting. When buying such woks, bear in mind to bring some tissues with you as you will find grime all over your hand.

Seasoning the wok:

Rinse the wok thoroughly with lots of hot, soapy water to remove every trace of the machine oil or any rust. Dry the wok with a cloth.
Brush the wok's surface with cooking oil and heat on moderate heat. Heat the work for about 4 minutes and then brush with another layer of oil all over the wok's surface using a heat proof brush or maybe a piece of cloth.
Preferably use with a high smoking point peanut or vegetable oil. If you use other oils, you may get fumes in the room. Make sure the kitchen is well ventilated - keep the windows open.
After heating the wok for 5 minutes, tilt the wok from side to side, to make sure all parts of the wok is evenly heated. Turn off the heat and cool it thoroughly.
Using a kitchen towel wipe up the oil. Heat the wok again for a few minutes until it smokes. Tilt the wok from side to side to make sure all parts of the wok get heat well. Brush another coating of oil and proceed to repeat the procedure. After 10 minutes, turn off heat and let the wok cool.
Repeat the foregoing steps a few more times, alternating heating with cooling, each time burning in the previous layer before adding another layer. Make sure to mop up excess grease that tends to collect in the center before each reheating to prevent a thick, gel-like coating from forming there.
After several coats of oil have been burned in, the wok will begin to turn dark, though the coloring may be uneven and splotchy. When the wok has developed enough of a tacky, oily surface that does not look dry when heated up, you may begin to use it for cooking.

How to take care of a wok?

Avoid cooking starchy foods, which have a tendency to stick, and foods that are either acidic or require prolonged cooking by simmering with lots of liquid.
Rinse wok only with plain water and never use soap on it. If there are bits of food sticking on the surface, use a soft sponge and work the area gently -- just enough to remove the food particles.
Do not wipe with a towel after rinsing. Instead, dry the wok over a burner set on high heat, allowing the traces of grease from the cooking session to burn into the surface.
Heat until the wok is smoking. If the surface does not look shiny and oily, brush in a thin coating of cooking oil, letting it burn thoroughly into the metal. Let it cool and wipe the excess grease before putting away.