Learn about basic Chinese cooking equipment - wok, ladle

Learn some of the fundamental uses of Chinese cooking equipment. Take a look at the Chinese Cooking packages that come with the cooking video, instructional guide, and Chinese ingredients at www.WokFusion.com.

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Howto & Style

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• Chinese
• food
• cooking
• recipes
• cookbook
• video
• guide

[1982FMJ]

whats the difference between using a ladle and a spatula to cook with. I have both. MOst chefs seem to use a ladle. Should each be used for different dishes. Does it matter if you scratch a carbon steel wok as mine has little scratch pit marks from use and very tiny chip marks. I have just got a 15" wok to replace my old 12! inch wok and its much larger. im much better using the large wok since it prvents splattering. am i wrong to always use the larger wok?

[wokfusion]

The ladle and/or spatula can be used. When ladle and spatula it is used together to dish out food from your wok to the plate. If you feel more comfortable using the ladle, then you can do so. The ladle allows you to scoop things around the wok. I think that you can flip food in the wok quicker with a spatula since it has more surface area to toss the food around. The flat side of the ladle has less surface area to quick toss and mix the food quickly. Again, this is personal preference.

[wokfusion]

It is ok to replace the 12" wok with a 15" inch. It would require more time to heat a larger wok, and the larger wok is good for a large family that needs to cook more food for a dish. As you mentioned, it would stop more of the splattering. Again, you can work with different sizes to best suit your needs.

[takadi]

Can you discuss types of woks and wok shapes, etc? What is considered the "superior" wok? The flatbottomed? Cast iron? Carbon-steel? Seasoned or teflon? Heavy cast iron or light cast iron?

[wokfusion]

The details of this is describe in the Master Chef Boot Camp video. There would be too much to describe here.

[anonymouspas]

The wok is an inanimate object. You are the living being with the brain. Guess who's fault it is you almost got burned?

[CorpusChristi83]

what you do is rub oil into the pan, and cook it and cook it and cook it, and keep slowly adding oil, and keep cooking and cooking and cooking, and adding more oil and adding more oil until the oil burns into the pan and creates a blueish black seasoning, or "patina" which is basically a carbon steel non-stick coating. This is only necessary with carbon steel woks. it addes authentic flavors and almost a bbq effect if you will.

[GMC750]

What are Woks for?

Throwing at Wabbits....

(cough)

I'll get my coat...

[Thorralf83]

I am looking for a bole (log, stem, lock of tree) to cut my ingrediances with a cleaver on top of it. I am very confused that after half an hour of searching I can't find any trader. Maybe it will helps if i would know the original chinese name of it, for typing it into google or asking in my local asia supermarket for it. Is there anyone who knows the chinese name of such a 20 - 30 cm thick stem?

[angelinajoanie]

This video is great. Very useful information.

[MattyMatt761]

@nanba25

they come with a laquer finish on them that can be a pain to get off. you have to get that laquer finish off first, and then you'll be able to season it. however, it probably won't turn out looking like the one in this vid. it took me two days to get that stupid finish off, after that was able to season it properly.

[1982FMJ]

i've ehard carbon steel are best. i have carbon steel and properly seasoned and oiled it never sticks. the only thing im a bit concerned about is the fact these woks will rust within minutes if not washed and oiled. can any chefs tell me if i have any worries about carbon steel actually rusting while the food is being cooked. i always find carbon steel gives food a metalic taste. its great for not sticking but the metalic taste it gives off is not very nice.

[fonzerelli83]

why would you want to paint your wok? A wok doesn't rust if is used and cleaned regularly, the cooking ability is enhanced by the patina that it forms from continually using the wok (the patina acts as a natural teflon and is black so it also absorbs greater amounts of infrared) I have worked with many chefs who use woks regularly and I have never heard they paint their woks. The tip is not is harmful; even if someone manages to find a nontoxic paint, it will affect the flavor of your food.

[laratta]

How do you treat it? Please explain. Thank you so much for the tip.