Of the various pots, pans and dishes used in the kitchen, the wok is the most versatile of all. Easy to use for a number of cooking methods, it is a useful tool to prepare quick, fresh, healthy food all through the year.
Metal woks were used in the Far East as long ago as the 10th century. Non-stick woks are readily available these days in a variety of materials, including carbon steel, cast iron and aluminium. Steel woks are the most common, and it’s worth investing in a good quality, thick carbon steel wok where possible. Flat-bottomed woks are designed for modern electric cookers, while the more traditional round-bottomed wok is better suited to gas stoves. Size is also a factor. Generally speaking, the bigger the better for vigorous stir frying, though you don’t want a wok that is so large it barely fits on your hob.
The process of ‘seasoning’ is vital for any new wok. This involves high heat and oil to build up a carbonised layer that prevents food from sticking. Once you have seasoned a wok you should only ever wash it with warm water – using detergent liquid will undo the seasoning and you’ll be back to square one. Over time, the layer of seasoning on your wok builds up, helping both to ensure easy non-stick cooking, and also to impart a unique flavour (known as wok hei) to your cooking.
The wok is most commonly used for stir-frying, which, when using fresh ingredients and a little rapeseed, olive or sesame oil, provides fast and healthy food. In southeast Asia, the wok is considered a universal utensil and is not just used for stir-frying. They are great for steaming vegetables and delicate seafood – using traditional bamboo steamers – and for making Chinese steamed dumplings such as shumai or bao. For something a bit different, you can also use a wok to smoke foods, either with standard wood chips, or green tea leaves. Alternatively, you can use your wok to braise or deep fry, or even to make soup with the leftovers.