Care & Feeding of Your Wok

I think the best wok for home use is a 14", round bottom, cast iron wok. I pre-season these for my students because most people will not want to do the seasoning when they know what's required. (My website, eleanorhoh.com gives a comprehensive comparison of different types of woks incl. designer woks that look beautiful but are not functional. The worst is non stick.) Here's a short video from my DVD, "Wok Star Easy Style", which shows you how to care for your cast iron wok so that it will last a lifetime. (courtesy of my husband... VP of R&D and chief taster).

Category:

Howto & Style

Tags:

• cast
• iron
• wok
• season
• preseason
• stir
• fry
• cooking
• recipes
• food
• Chinese
• instructions
• cuisine
• howto
• tutorial

[HotVoodooWitch]

This is may be a stupid question but how well does the portable butane stove hold up to vigorous stirring, etc? It's my understanding that proper stir-frying can get pretty physical, plus classic omelettes require lots of back-and-forth of the pan (mine is aluminum and weighs a ton), too. I hate my electric range and seriously considering your portable-on-the-stovetop suggestion but am afraid of tipping.

[eleanorhoh]

@HotVoodooWitch You're so right about electric stoves being terrible for stir frying. Your aluminium pan is not the best material for stir frying, sticks and requires a lot of oil. It must have another base because aluminium is very light. My stove is sturdy with plastic feet so doesn't scratch the glass surface. Even if you got my gas stove, your pan will not give you good results! Need BOTH.

[HotVoodooWitch]

@eleanorhoh Thanks for responding! So this range won't tip if I have to move a pan (including a wok) back and forth on it?

My aluminum pan is only for omelettes (not stir-frying) and is EXTREMELY thick and heavy and very well seasoned. I'll get a wok for stir-frying. :)

[eleanorhoh]

@HotVoodooWitch No, I've been using this gas stove for over 12 years and it's never tipped. It's a sturdy, commercial one which most restaurants use!

[steven0richardsen]

Thankyou for your reply, I have a seasoned wok and it works great. I will definately buy a portable gas ring now so I may cook where ever i like!!

[eleanorhoh]

@steven0richardsen You mean portable gas stove I hope. You'll so enjoy the ease and control using a gas stove. 

[eleanorhoh]

@Darthbelal That's a good idea except I've NEVER seen a lightweight, thin walled cast iron wok in a garage sale. Big heavy ones or skillets, it's very rare to find it in the USA or even in Asia any more. If you do find one, since it's been used, you won't need to season it. Be careful that it's not a mixed metal made to look dark black but is just cheap thin steel. Not all woks are equal.

[eleanorhoh]

@dadrummer666 Apologies, never saw this comment. A round bottom cast iron wok does not have enough contact surface with a flat glass stove. That's why I suggest a portable gas stove, you need not just high heat but instantaneous CONTROL of your heat. Gas stove can sit on TOP of your glass flat electric stove, has rubber feet so will not scratch your glass surface. Everyone who has this setup now understand why they were never successful with wok cooking!

[eleanorhoh]

@steven0richardsen A ring makes your wok further from the heat. If you have electric, this would mean you have NO CONTACT SURFACE with your wok. That's why I suggest using a portable butane gas stove and everyone who has this setup now understand why they were never successful with stir frying in a wok!

[eleanorhoh]

@1982FMJ My 14" wok does not require such high flames as a restaurant with huge woks. We are talking homestyle cooking. The stove I use is 12,000 & puts out serious heat, I have to turn it down.