What to look for in a wok
Choose a 14-inch fl at-bott omed carbon-steel wok
with a long wooden handle on one side and a
short helper handle on the other for easy lift ing.
Carbon steel is ideal because it heats quickly and
evenly. Th e fl at bott om sits on the burner so it can
get suffi ciently hot. When you buy your wok, try
diff erent lids until you fi nd the one that fi ts snugly.
You’ll also need a metal spatula like a pancake
turner or fi sh spatula that is fl exible and is thin
enough to get underneath your ingredients, which
prevents sticking. WokShop.com is the best source
for woks. Th e Wok Shop has been in business for
almost 50 years in San Francisco’s Chinatown and
carries every style of wok.Caring for
your wok
When you buy a new wok,
you’ll need to season it before
cooking. Aft er that, wash your
wok as you would a cast-iron
skillet: soak it in hot water for about 5 minutes and
use a sponge to remove any food debris. Th ere’s
no need to use soap. Rinse, then dry the wok over
low heat for 1 to 2 minutes or until all the water
has evaporated. With proper care, a well-made wok
should last more than a lifetime.Nourish: CHINESE STIR-FRY FAVORITES
Why use a wok?
For more than 2,000 years,
the wok has been the singular
pan that Chinese cooks rely on
for all their needs. Th e design
makes it ideal for stir-frying:
its high, wide sides provide plenty of room to toss
and fl ip ingredients, lett ing them tumble back into
the well, the hott est part of the pan. Woks are also
excellent for pan-frying, braising, steaming, boiling,
poaching, and even for scrambling eggs. As with
a cast-iron skillet, the more you cook with a wok,
the more the metal develops a natural nonstick
surface so very litt le oil is needed. Plus, woks are
inexpensive: a quality carbon-steel wok costs $30.Why not nonstick?
Ordinary nonstick pans are not suited for stir-frying.
Th e pans are designed to be used over medium-
high heat, and stir-frying requires high heat. Studies
suggest that using nonstick cookware over high heat
may release toxic fumes. If you can’t get a carbon-
steel wok, the best alternative is a 12-inch heavy-
duty stainless-steel skillet. However, the skillet
doesn’t have the high sides of a wok, so you’ll need
to take care when stir-frying that ingredients don’t
fall out. Also, without the natural nonstick surface,
you’ll need a litt le more oil to prevent sticking.Wok it Out- Use an oil with a high smoke
point, such as peanut, grape-
seed, or canola. - Cut ingredients into uniform
bite-size pieces so they cook
in the same amount of time. - Chop all ingredients before
you start cooking. Stir -frying
goes quickly, and there’s
no time for last -minute
prepping.- Pat vegetables dry or whirl
them in a salad spinner. Wet
veggies will turn your stir-fry
into a soggy braise. - Preheat the wok over high
heat before adding oil. It’s
hot enough when a bead of
water evaporates within 1 to
2 seconds of contact. - Swirl the oil down the sides
of the wok and then tilt the
- Pat vegetables dry or whirl
wok from side to side to coat
the bott om surface.- Don’t crowd the wok: never
stir-fry more than 1 pound
of chicken, pork, lamb, or
shrimp, or 3/4 pound of beef. - Th e stir-fry action is a con-
stant scooping and fl ipping
motion as you slide your
spatula between the food
and the wok.- Th ere should be a constant
sizzling sound as you stir-
fry. If there’s no sound, you
either didn’t preheat your
wok enough, crowded it
with too many ingredients,
or added wet vegetables. - Stir-frying demands your
full att ention. No Instagram
posts until you’re done!
- Th ere should be a constant
Stir-Fry Like a proTo learn how to
season a wok, visit
EatingWell.com/
WokRecipesYou don’t need to buy a wok to make
these recipes. But if you want one,
here’s what to know.