One of my favorite methods of cooking is in a wok. They are simple, yet very versatile. Woks distribute heat even through the pan and get very hot, making them perfect for stir-fry cooking. They require little oil, so they are very economical, too. Woks may not be necessary for every kitchen, but they are to anyone with an interest in cooking authentic Chinese food.

Thousands of years ago, Chinese cooks figured out how to prepare healthy food quickly using a simple piece of equipment - the Chinese wok. Once you've decided to add a wok to your supply of kitchen equipment, you'll want to shop around to choose the best model. Originally, all woks were round bottomed and made of iron - designed to be used with the traditional Chinese wood stove. Gradually, the iron was replaced with carbon steel. Today, there are all types of woks on the market: aluminum, copper, stainless steel. Traditionally, the wok came with two metal handles, making it easy to lift in and out of the stove. I prefer the modern woks that have one long wooden handle, like a skillet, they are easier to handle in my opinion.

Seasoning a wok:

You may have heard that it is very important to season your wok before trying it out for the first time. Why is this necessary? Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting, replacing it with a light coating of cooking oil. It is also important to properly clean your wok after each use.

Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).

If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.

Rinse the wok and dry thoroughly.

Place the wok on high heat.

Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.

Remove the wok from the stove element. Turn the heat down to medium-low.

Add a thin film of oil (about 1 ½ teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.

Heat the wok on medium-low heat for about 10 minutes.

Wipe off the oil with another paper towel. There will be black residue on the towel.

Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). The wok is now ready to use.

If your wok becomes gunky and sticky or gets rusted you can clean the wok with salt. Simply put half a cup of salt in the wok and heat on high, reduce the heat if it gets too hot. Using your spatula send the salt up to the edges very carefully. Hot salt is dangerous. Do this for 5 minutes and turn off the heat. Allow the salt to cool to warm. Using a cloth rub the spots where the salt has stuck to in order to get rid of the gunk or rust. Discard the salt and wash the wok in hot water with a soft sponge. Re-season the wok.

Cooking in a wok:

Cooking in a wok is very simple. Many things can be cooked in a wok. Remember that woks are meant to cook very quickly so it will be necessary to have everything prepared. When preparing food to be cooked, remember that small uniform pieces will cook the most evenly. After adding a tablespoon or so of oil, heat your wok on medium to high heat. Cook meat first and when it all seems done on the outside, add any vegetables and sauces. In only a few minutes, the meat will be completely done and the vegetables will be tender yet crisp.

You may also fry, braise, or poach in a wok. Gauging the temperature for each of these cooking techniques is very important. Keep in mind that oil and water do not mix, so if you decide to poach in a wok, be sure to dry and season the pan thoroughly after you;ve finished.

After using your wok, scrub it with dish detergent and hot water. Dry the wok and rub a bit of oil around the inside of the pan. This will make sure your wok lasts a long time and that it gives your food a great flavor.

Good Luck and Good Eating! Chef Brian

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