Wok
Helpful Tools
Woks are designed for keeping small pieces of food on the move over very high heat. The conical shape allows the base of the wok to hunker down in the flames, and makes the food fall from the sides to the bottom where the heat is most intense. Some woks come with flat bottoms so you can use them on a ceramic or electric hob.
You'll need to keep shaking and lifting the wok with one hand while you stir with the other. Before you buy, try lifting a few with the hand you use least, and see which is easiest on the wrist.
Handle material and length are crucial. Wood is a good choice as it doesn't conduct heat. Hollow metal handles remain reasonably cool, while a round helper handle on the opposite side is handy for carrying a hot wok from hob to table.
Materials
Woks come in a wide range of materials. Carbon steel is generally considered to be the best and the one traditionally used in China. It conducts heat quickly and evenly, and isn't overly heavy. However, the steel tends to rust so make sure you dry it properly and keep it well seasoned. Cast iron is also good but it's heavy, and needs seasoning and drying well.
Anodized aluminium is reasonably maintenance-free. Stainless steel looks good and doesn't need seasoning, but foods tend to burn and stick to it. It's also harder to keep clean.
Size
For family-size stir-fries you'll need a roomy wok, about 35cm across. Anything smaller will cram the food and stop you keeping it on the move. However, a 25cm wok comes in handy for a single serving or stir-frying a few vegetables.
As well as stir-frying, woks are excellent for steaming (with a bamboo steamer inside), braising, smoking and deep-frying.
You'll need to keep shaking and lifting the wok with one hand while you stir with the other. Before you buy, try lifting a few with the hand you use least, and see which is easiest on the wrist.
Handle material and length are crucial. Wood is a good choice as it doesn't conduct heat. Hollow metal handles remain reasonably cool, while a round helper handle on the opposite side is handy for carrying a hot wok from hob to table.
Materials
Woks come in a wide range of materials. Carbon steel is generally considered to be the best and the one traditionally used in China. It conducts heat quickly and evenly, and isn't overly heavy. However, the steel tends to rust so make sure you dry it properly and keep it well seasoned. Cast iron is also good but it's heavy, and needs seasoning and drying well.
Anodized aluminium is reasonably maintenance-free. Stainless steel looks good and doesn't need seasoning, but foods tend to burn and stick to it. It's also harder to keep clean.
Size
For family-size stir-fries you'll need a roomy wok, about 35cm across. Anything smaller will cram the food and stop you keeping it on the move. However, a 25cm wok comes in handy for a single serving or stir-frying a few vegetables.
As well as stir-frying, woks are excellent for steaming (with a bamboo steamer inside), braising, smoking and deep-frying.
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