| The wok is the standard cooking vessel of China | | | | temperature needed for this cooking technique. |
| and Southeast Asia. The word wok means "pan" | | | | A steel, or carbon steel wok, needs to be |
| in Chinese. Traditionally, woks were made of cast | | | | seasoned first, in order to prevent rust from |
| iron, but today they are made of any number of | | | | appearing on the surface. To season a wok, rub |
| materials. | | | | the entire inside with a little vegetable oil. Heat |
| Woks can easily be purchased in department or | | | | over medium heat for about 1 hour. Turn the |
| specialty cooking stores, and they are one of the | | | | heat off, let the wok cool down, then repeat the |
| most versatile tools of the kitchen. They not only | | | | process. The wok is now seasoned, but over |
| work great for cooking Asian food, but also can | | | | time, it may need to be seasoned again, so just |
| be used as a general-purpose pan for any style | | | | repeat the process. |
| of cooking or cuisine. | | | | Use only a soft sponge and warm water to wash |
| The best woks are those made of heavy-gauge | | | | your wok. Never use anything that is abrasive, or |
| steel, with a flat bottom, and sloping sides. The | | | | even elbow grease, as you will need to season it |
| sloping sides help best for stir-frying, which is the | | | | again. For cleanup, fill the wok with warm water |
| most important cooking technique in China. Do not | | | | just as soon as you finish cooking. Go eat and |
| buy a wok made of stainless steel or cast iron, as | | | | enjoy your meal. As the wok soaks, the water is |
| these metals do not hold the heat as well as | | | | helping to lift up all the bits of food. Wash with the |
| heavy-gauge steel. | | | | sponge until clean, then be sure to dry thoroughly |
| Buy a large wok of at least 12 inches in diameter, | | | | inside and out. Then rub with a thin coating of oil, |
| as you will never regret the larger size. The ideal | | | | and put away for the next time. |
| size for serving 4 to 6 people is a 14-inch wok. | | | | As for the actual cooking with the wok, be sure |
| The larger the wok, the more likely you will have | | | | to never overload it with food. Overcrowding will |
| to purchase it at the cooking specialty store. | | | | only steam the food, and not stir-fry it. The three |
| Woks are also sometimes sold with a circular ring | | | | most essential tools for cooking with a wok are a |
| stand that helps it stay in place on American | | | | Chinese spatula, or paddle, a skimmer, and a |
| stoves. Do not buy one of these ring stands, as | | | | shallow ladle. All of these should be available at the |
| they keep the wok too far away from the heat | | | | same store you purchased the wok. |
| source, and you will not be able to get the high | | | | |