how hot is a wok

Full Answer

What temperature can you cook with a wok?

It can be used at temperatures up to 400˚ F and the flavor is clean and fresh, which makes it work for most anything you’re cooking. The Order to Cook Ingredients in a Wok

How much oil do you put in a wok when cooking?

When the wok is hot, add about 1 Tablespoon of cooking oil (see above for some good options) and rotate / swirl the wok to distribute the hot oil over the bottom and sides. Tip: Before adding protein to the wok, pat it dry with paper towels. Dry protein will sear more easily. (Proteins that are not dry will steam instead of sear.)

What is a wok?

A Chinese cooking vessel. A wok (from Cantonese: 鑊) is a versatile round-bottomed cooking vessel, originating in China.

Do wok covers keep food hot?

Many rings have holes to allow heat to transfer up the walls of your wok for overall increased heat. A good wok cover will not only prevent hot oil and juices from splattering outside of your wok, it will also keep food hot by retaining heat that would otherwise escape.

What are Woks Made of?

Each wok material has its own features and benefits. From the non-porous nature of stainless steel, to the non-stick perk of properly seasoned cast iron or carbon fiber. It's important to know the highlights of each material before making a purchase.

Why Use a Wok?

What makes a wok any better than a standard frying pan? Do I really need one for my particular culinary operation?

What is a Wok Used For?

While most commonly used for stir fry, a wok has an array of different potential uses because of its unique design. Since it is so deep it can be filled with water and used to boil foods or filled with oil for deep frying. When paired with wood chips and a rack, a wok can also be used as a smoker for meats and cheeses. If you have a lid for the wok it can also be used for steaming vegetables or seafood.

Why do you need a wok cover?

A good wok cover will not only prevent hot oil and juices from splattering outside of your wok, it will also keep food hot by retaining heat that would otherwise escape. Designed in all shapes and sizes, most covers are domed to allow for proper air circulation and to lock in moisture.

Why is it better to toss food in a wok?

Also, because of its shape, tossing food such as stir fry is a lot simpler and allows for the ingredients to fall back into the wok.

What to add to a wok?

Adding Ingredients to a Wok. Aromatics - Since aromatics are the foundation of flavor for your dish you'll want to add them first. Once the wok and oil is hot, you can add in your garlic, onions, herbs, and other aromatics the recipe calls for. This will allow the flavors to marry with the oil for a more flavorful dish.

Why do you need a ring in a wok?

If you don't have a wok range, a ring is great for making your range wok friendly. The natural round shape of a wok tends to want to wobble, and the ring prevents that from occurring, making for much more sturdy cooking. Many rings have holes to allow heat to transfer up the walls of your wok for overall increased heat.

What is a wok used for?

Dunlop says: “The wok is not only for stir-frying—it’s used for pretty much everything. It’s very economical. Deep-frying in a wok, you need much less oil than in a regular saucepan. You can put a bamboo steamer in the wok, fill the base of the wok with water and steam like that, or get little metal trivets in the bottom, lay a dish on the trivet, and cover with a wok lid. You can also use it for boiling and making stews, or even as a smoker—you cover the base of the wok with several layers of foil, and then you put some sugar and tea leaves and some flour. Heat it up until the sugar is burning and everything is smoldering, and you can put food on a rack, put the lid on, and do hot-smoking like that.”

How to clean a wok?

If the wok needs a good scrub, give it a good scrub. You just clean it and then you re-season it: After cleaning, heat the wok very hot, then rub it with a thick wad of paper towels and some oil. Let it get very hot and then let it cool again. It may even get a bit rusty. But it doesn’t matter! Just rub away the rust with wire wool and then re-season it with a bit of fresh oil.”

How many handles does a wok have?

They have different sorts of handles. Some have one long handle—that is the easiest thing if you want to toss your food around. Other woks will have two ear handles. The good thing about those woks is they’re very stable, so for boiling or deep-frying, you do want it to be safer. A wok with about a 13-inch diameter wok is very nice for a home cook.”

What kind of wok do I need for an electric stove?

If you have a gas flame, you can have a traditional round-bottomed wok. But if you have an electric cooker, then you do need the kind of wok that has a flat bit at the base. You can get woks made of different materials—I favor the Chinese carbon steel ones, which heat up and cool down quickly.

What to use to scoop out oil from wok?

Dunlop says: “A wok spatula with a long handle is very good tool for scooping off the base of the wok when stir-frying. That’s what Chinese home cooks use. The other thing that’s useful is a Chinese ladle, whose bowl is at a different angle than the Western soup angle. You can use it for scooping up oil, stock, or water, or for mixing up sauces before adding to the wok. A scoop with holes in it is good for scooping food out of oil or sauce. A bamboo brush whose bristles won’t melt is essential for cleaning the pan in between dishes while it’s still hot.”

How to cook food quickly?

Dunlop says: “You just push the wok away from you and raise it and flip the food towards you. When you want to cook food very rapidly, it’s a way of moving it around. It’s always a good idea to practice without too much food and oil first. You could even practice with just some salad in it off the heat.”

Is it better to stir fry twice?

Dunlop says: “If you want to make more food, it’s better to not just double the quantities for a stir-fry. If you try to stir-fry too much food, you won’t get that searing heat. There will be too much liquid and too much stuff. It's better to do two different dishes, or to do the same thing twice. When you plan a meal for friends, don’t make every dish a stir-fry or you’ll be very tired: do some cold dishes and a stew and have the rice cooking separately.”

How big is a wok?

12 to 14 Inches: This size seems to be the Goldilocks of home wok cooking. A 12 or 14 inch wok (measured at the widest part of the pan) is large enough to accommodate a meal for about 4 people but isn’t so large that it’s unwieldy to move around. Two Handles – Any wok you buy should have two handles.

What is a wok?

A wok is a great tool for making fast, flavorful weeknight meals, but if you’ve ever had questions about how to cook with a wok, this guide is for you! Included are step-by-step instructions for cooking in a wok and tips for selecting and seasoning a wok to make the most of its natural nonstick surface. We’re diving headfirst into the second half ...

How to keep a wok from becoming non-stick?

To maintain the seasoning (natural nonstick surface) of a wok, keep the surface very dry and lightly oiled between uses. After cooking, immediately wash and dry the wok. Drizzle a small amount of oil into the wok and use a paper towel or dish towel to rub the oil over the carbon steel surface.

What is the most useful tool for cooking Thai food at home?

We’re diving headfirst into the second half of Thai Food Month, and I thought I’d pause for a moment to talk about the most useful tool for cooking Thai food at home – the wok ! Woks have become fairly common in home kitchens all over the world, but if you’re not from a culture where they are used daily, it can feel a little intimidating.

How to prepare a new wok for cooking?

So you’ve bought a new wok and you want to get it ready for its inaugural recipe. You’ll want to prepare your wok for cooking by cleaning, drying, and seasoning it. Here’s how: Wash the wok with hot water and dish soap.

How many handles does a wok have?

Two Handles – Any wok you buy should have two handles. Some have matching, short handles on each side (Cantonese-style). Others have one short handle and one long handle. The short handle makes the pan easy to pick up and the long handle makes it easy to shake and move the pan as foods are cooking (while keeping your hands away from the heat). I think woks with one short and one long handle are the most versatile for home cooking, but personal preference comes into play here.

What is the best tool to use to move ingredients around the base of a wok?

Wok Spatula – This inexpensive tool is the perfect shape for moving ingredients around the base and rounded sides of a wok. Once you’ve cooked something in a wok with this type of spatula, you’ll never go back to using a regular spatula, wooden spoon, or whatever other tool you might have tried.

Overview

Characteristics

History

Cooking

Other Asian pans

Wok stoves

Advantages

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