Stir-Frying Basics
- Woks come in two basic shapes. The classic round-bottom wok with its accompanying ring stand is appropriate for use on a gas range. It is not, however, recommended for the electric range. The flat-bottom wok can be used on either an electric or gas range. No ring stand is needed to support this type of wok because the flat bottom allows the pan to rest directly on the burner. Electric woks are also available. They have the great advantage of being portable, so they are well suited to tabletop cooking. However, most electric woks don't maintain the high temperatures ideally needed for stir-frying, so the food may take a little longer to cook.
- Woks made of aluminum and stainless steel require minimal maintenance. Simply wash in soapy water after each use. Some aluminum and stainless steel woks have nonstick interior coatings that need seasoning. (Follow the manufacturer's directions for seasoning.)
- Steel woks are still the most popular, although they require more care. They come from the factory protected with a rust-resistant coating which must be removed before use. To remove the coating, scrub the wok, inside and out, with a plastic scouring pad and hot soapy water. Dry thoroughly, first with a towel and then by heating it on your range for several minutes. When thoroughly dry, season the new wok by evenly coating the inside surface with 2 tablespoons of cooking oil. Heat over high heat until both the wok and the oil are very hot. Allow to cool, and then rub in the oil with a paper towel. After each use, the wok should be soaked in hot water (detergent is not recommended) and scrubbed with a plastic scouring pad. Rinse and dry the wok. Then heat it on the range to dry completely. Add 1 teaspoon of cooking oil to the wok and rub it in with a paper towel.
- All woks should be stored in a well-ventilated place. Long periods in a warm airless cupboard can cause the oil used on a seasoned wok to turn rancid.
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A Word About Cooking Oil
