Wok is the most important cook ware in China, and most woks are Made in China wok. I get a lot of emails about it. How to season as wok? How to use a wok and the basic tips and techniques on wok cooking, how to control the heat in the wok, etc.
TOP 12 Carbon Steel Wok Tips
Wok Star – Eleanor Hor is a China wok enthusiast, cooking teacher and creator of a Wok Star Kit.
To avoid common mistakes people make in wok cooking, here are the tips:
- Cooking in a wok requires the right technique, the right heat, the right seasonings.
- Declutter your kitchen: use your wok for stir frying, steaming, stewing, deep frying, smoking and soups.
- Leave your China wok out at all times so it’s convenient. If you don’t see it, you don’t use it.
- Getting the wrong wok and not seasoning it right can set you up for failure.
- A lightweight cast iron wok is BEST wok made in China. Who wants to lift a 15 lb. wok every night?
- One handle woks tip over when you have food in it plus the handle gets in the way.
- Round bottom woks need direct flames, i.e. gas for maximum contact to control your heat.
- Flat bottom woks do not give you a natural stir fry motion, uses more oil and were made for electric stoves.
- Non-stick woks cannot be used above medium heat according to manufacturer’s warning but high heat is ESSENTIAL to sear meat and for crunchy veggies.
- Gas stove owners: use the smallest burner so heat is focused for your wok.
- Electric stove owners: a portable butane gas stove solves the problem of cooking with your wok!
- A Wok Star is someone who develops their own cooking style and thinks outside the box.
The best oil to use for wok is peanut oil, vegetable oil or canoli oil.