Wok cooking is a versatile and essential aspect of Asian cuisine, offering various methods like stir-frying, deep frying, boiling, steaming, and braising. The wok, often a round-bottomed high-walled pan, is a critical tool in Chinese cooking, akin to the charismatic front man of a band. While traditionally round-bottomed, flat-bottomed woks are gaining popularity, especially as they are suitable for standard ranges.
The process of cooking with a wok involves heating up oil in the pan and quickly stir-frying ingredients like pork until evenly cooked. The best woks, such as the Joyce Chen 14-inch carbon steel flat-bottom wok and the Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok, are highly sought after for their quality and performance. These woks are often pre-seasoned at high temperatures using special techniques, which enhances their utility and longevity.
When cleaning a wok, it’s advisable to use warm water and light scrubbing for most dishes, reserving soap for heavier, saucier dishes. After cooking, one should remove the wok from heat, let it cool to a safe touch, and then use a cloth to rub oil into the surface, wiping away the excess before storage. This maintenance routine ensures the wok remains in optimal condition for diverse cooking experiences.
