A wok is a great pan that many would be chefs should consider when searching
for a useful tool when putting their kitchen together. As with the
basic frying pan, the Wok is a simple device that originated from Asia
and has been used for hundreds of years. Most people identify a Wok as
the pan many relate to when cooking Chinese food or stir fry. The Wok
can be used to prepare many dishes and is a versatile piece of
equipment and a favorite in kitchens everywhere. The secret
behind the Wok is its ability to distribute heat evenly across the
surface. The food cooks more efficiently and in less time without use
of heavy oils to hide the natural flavor of the ingredients. Some Woks
are made with carbon steel (high end), stainless steel, cast iron, anodized
aluminum or copper. Carbon steel is preferred by many professional
chefs because of it’s natural ability to heat up quickly and evenly. It
is also very
lightweight and sturdy enough to handle nightly usage. Carbon steel
woks are also relatively inexpensive to make, due to the material used. Hand
Hammered Woks are created by hammering out a flat piece of steel into a
bowl shaped pattern. The bottom can be hammered flat or rounded out.
The Flat bottom WOK is primarily suited for electric stoves where the
round bottom is better for gas style cooking.The
use of a Wok ring can also be used in conjunction with a hand hammered
wok to distribute heat across the cooking surface. Wok rings can be of
enclosed metal or vented for gas stove cooking. If you choose a
carbon steel wok, it will require some preparation and but can last a
long time. This preparation is known as seasoning, and involves
cleaning the wok to remove any of the manufacturer’s protective
coating. Please keep in mind that this process is not recommended for
non-stick coated woks and can damage the surface.
Using hot water and a bit of liquid soap, wash the wok with a stainless steel scrubbing pad.
If the outside of the Wok needs additional work, use a more abrasive cleaner and pad. Do not apply abrasive material to the inside of the pan.
Rinse with hot water and dry thoroughly.
Place the wok on the stove under a high heat setting.
Maneuver the wok, over the heat or flame back and forth in such a
way that the sides of the wok are being heated and the metal turns a
blueish-yellow tint.
Remove the wok from the heat source and adjust heat downward to a low setting.
Add a small amount of oil (1-2 tsp) to the inside of the bowl and
rub oil into the surface with a paper or cloth towel. Be careful as the
Wok is still very hot. It may be necessary to handle with an oven mit
to keep from being burned.
Place the wok back into the heat at medium for about 10-12 minutes.
Wipe off excess oil with another towel. There may be a black substance left on the towel as you wipe down the inside.
Continue the process until there is no more black varnish coming
from the inside when wiping excess oil from the wok. This may take a
few times to get all of the residue from the bowl. Once the wok comes
back clean, it should be ready to use.
Once the seasoning is complete, you will get many years out of the hand hammer wok.
Whether it is stir-fry, steam vegetables or chicken fajitas, you will
enjoy some great dishes using this simple yet versatile piece of
cookware.See more Cast Iron Woks Joyce Chen Pro Chef 14-Inch Unseasoned Carbon Steel Wok
