Wok – A Great Kitchen Equipment for Stir and Deep Frying!
You don’t absolutely need a wok to create a fantastic Vietnamese or Asian stir and deep fry dishes, however, the bowl shaped equipment has several advantages – it spreads heat evenly, uses less oil for deep frying than traditional deep fat fryer, and the food tossed when stir frying lands back in the pan and not on the stove. A good wok will make it easier to get the job done in the kitchen. Used for stir frying, deep frying, or steaming, woks are made of carbon steel, aluminum, stainless steel, or even copper. While many types of woks are available today, carbon steel is still the best. Not only it is relatively inexpensive, but it conducts heat evenly. For home use, it’s best to use a flat bottom wok, round bottom woks can reflect heat back on the element, damaging it. Flat bottom woks can work well on both electric and gas stoves.
If you don’t own a good wok already, below are my recommendations:
Constructed of heavy gauge carbon steel; 2.0 mm professional weight.
Ergonomic Phenolic handle fits comfortably and stays cool.
Additional helper handle stabilizes and simplifies transport.
Loop on handle for hanging storage; requires seasoning; hand wash.
Crafted from 1.8 mm carbon steel for quick heat up and cool down.
Durable and attractive bamboo handle and helper handle.
Flat-bottom design compatible with gas and electric stoves.
Washing by hand recommended; simple initial seasoning required.
Preseasoned with vegetable oil formula and ready for immediate use.
Cast-iron surface heats slowly and evenly to prevent burning.
Nonstick, rustproof finish cleans easily; hand wash only.
Includes pair of large loop handles; lifetime warranty.
A heavy-duty 14-gauge round bottom carbon steel.
A flat bottom wok with two metal loop handles.
Must be seasoned. Made in USA. Wok only.
Lid may be purchased separately.
Polished stainless steel lids.
Oven safe riveted handles that will never loosen and with removable grips.
Professional grade non-stick interiors and rivets for easy clean up.
Made in the USA.
When you first get our wok, you must season the wok to remove factory’s light machine oil and residue as well as making it nonstick, allowing you to cook and clean easily and increasing the flavor of the wok. First, wash the wok in hot water and a small amount of liquid detergent and a scrubber (such as a stainless stell stell sponge or pad). Shrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleaner on the inside of the wok. Repeat this process several times to remove the factory’s light machine oil until you are satisfied that it is thoroughly clean. Rinse and dry the wok thoroughly.
Place the wok on high heat, move, turn and tilt it up to the rim and back until the metal turns a blueish yellowish color.
Add a thin film of vegetable oil on the entire cooking surface by using a paper towel or a heat proof brush to rub the oil over. Heat the wok on medium low heat for about 10 minutes, then wipe off the oil using another paper towel. There will be black residue on the towel.
Repeat this step 3 times until no black residue comes up on the paper. On the last seasoning, chop off 1/2 of onion in small pieces and stir fry it in the oil. Discard this onion when done and wipe the wok off with the paper towel. Make sure there is no residue on the paper. The wok is now ready to use.
With every use, your wok will get darker. This is normal as it is curing. The even layer of buildup not only will make the food taste better, but will help conduct heat as well.
After washing to wok of every use, dry the wok completely by setting it on the stove top over low heat. Allowing a wok to air dry on a dish rack may cause rusting.
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