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The Wok is the most important piece of cookware in China as well as all over Southeast Asia. The Wok is most commonly compared to the pan in Western society. It is available in all different shapes and sizes(just like cast-iron pans). Although the most traditional Wok is hand beaten out of mild steel with a round bottom and two handles, on each side. Mild steel is used and preferred because of it's transfer properties. The traditional Wok is used to over a round hole of a charcoal burner. In a modern kitchen, the Wok may be used on top of burners. On an electrical stove, a flat bottomed iron Wok works best, because it transfers more heat and is a non-stick pan.
When using a Wok for the first time, you must season it. First, you most scrub it well with soap and water to remove a coating of film that might have been applied to the Wok before shipping. After drying the Wok, you should place the Wok over low heat, and add a little vegetable oil and let sit for 10 minutes. This reduces the possiblities of food sticking to your Wok. Afterwards cool and wipe the Wok down with paper towels to remove anything left on it. Repeat the oil and cooking process until everything is removed from the bottom of the Wok. |
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