Thought Leader Series: Get the Most of Your Wok with These 5 Tips

Laura North is the baker behind the sweet toothed blog Baking In Pyjamas. Thought you were using your Wok correctly? Think again. Ready, steady, cook! The Wok is one of the most common types of cooking pans that we...

Wok

Laura North is the baker behind the sweet toothed blog Baking In Pyjamas.

Thought you were using your Wok correctly? Think again.

Wok

Ready, steady, cook!

The Wok is one of the most common types of cooking pans that we use each and every day. But it is often not used correctly. By following these easy 5 tips you'll be able to create your favorite stir-fry recipe to its absolute best.

Wok

Let's get some heat going.

Top 5 Tips!

Top Tip Number 1: Size and Type.

You want to get the most of your wok, so make sure it's a good size. A 14 inch size one is ideal so as you're able to fit all your ingredients in, too big and it might not fit on your stove top, therefore, all your food may not get cooked properly. You also want a flat-bottomed one to maximize the surface area that'll come into contact with your heat source. You'll want one with a non-stick surface and a carbon steel wok as this material conducts heat efficiently.

Top Tip Number 2: Season Your Wok.

Only Iron and Steel Woks can be seasoned, so make sure yours is made out the correct material. Seasoning your wok will protect it from going rusty and you'll create that signature style wok flavor. You'll need to re-do it every time the finish begins to erode and this is how you go about doing so. According to Rachel Ray, place the wok in a sink of hot soapy water and scrub it using a piece of wire wool, then dry properly. Pre-heat over a high heat before adding a couple of tablespoons of vegetable oil then a few pieces of freshly sliced ginger and a bunch of spring onions, roughly sliced. Cook these over a medium heat, pressing them down over the entire surface for 15 minutes. Rinse with hot water and soapy sponge before drying thoroughly with a dish towel and it's good to go.

Top tip Number 3: The Smoke Signal.

The common problem is a really simple one, heat. Your wok needs to be pre-heated and really hot before you use it. If you add oil to a cold wok, you're setting yourself up for failure. Your food will stick to the bottom and won't cook through properly. This is a really easy way to check if your wok is hot enough to add your cooking oil. Place your wok over a high heat and leave it until you start to see it smoke slightly. Once you see the smoke, you'll know that it's hot enough to add your oil. Beware though, it'll get smoky.

Top Tip Number 4: Use the Correct Apparatus.

A wooden spoon won't cut it here I'm afraid, to cook your food properly and get the best use from your wok you'll need a piece of apparatus called a wok spatula. Wok spatulas have a shovel-like end, making it easy to cook and scoop your food in your hot wok quick and efficiently.

Top Tip Number 5: Prepare your Ingredients Ahead of Cooking.

To ensure you're going to have a delicious meal after all your hard efforts, you need to prepare all of your ingredients beforehand. The wok gets super hot during the cooking process, so you won't have any time to spare as you'll need to be watching it at all times.

Wok

Dinner is served!

Now you know how to use a wok, it's time to own a one. Browse our kitchenware and start creating great stir fries today.