How to Buy a Wok: What We Recommend
If you’re new to Chinese cooking, you’ve probably asked yourself: what kind of wok should I buy? Stainless steel? Cast iron? Non-stick? Don’t worry! We’re here to help you with a comprehensive guide to buying the right wok (it’s what we use!) so you can cook our recipes and get the best possible results.
How to Season a Wok & Daily Wok Care
We’ll walk you through the detailed first-time seasoning process you should apply to your new wok. For ongoing care, we’ll show you how to maintain it for years to come. We’ll also go over some key misconceptions about wok care. Follow this advice, and your carbon steel wok will form a beautiful seasoned patina that any Chinese cook would be proud of.
How to Wash a Wok
Learning how to wash a wok sounds simple. And it is simple once you know what to do. But over the years, we’ve come across many misconceptions when it comes to wok care—not just the seasoning process, but also washing after daily use. This post clears them all up and shows you the right way to clean your wok after cooking!
How to Prevent Food from Sticking to a Wok!
We’ve all dealt with terrible messes from food sticking to a wok. A pan-fried fish ending up skinless, a crusty coating of rice or noodles impossible to scrub off, or bits of meat that just won’t come loose. Frustrating. In this post, we’ll share the ONLY technique you need to keep food from sticking without special equipment or ingredients!
How to Make Stir-fry: The Right Way
Though cooking a stir-fry dish takes minutes, there’s more to stir-fry technique than meets the eye. In this post, we’re sharing our need-to-know tips on how to make Asian stir-fry dishes in your wok the right way, no matter what ingredients you’re using.
This is great, I love your website.
Hi Kenneth, thank you!
i love you recipes ,but do i need a wok.i have great pan that is shaped like a wok.your cook book looks great!
The cook book is great! Great, high quality recipes, explained, step by step with the aim of getting you to cook the very best version of each Chinese dish but also a whole family history so that Bill, Judy, Kaitlinn and Sarah become part of your kitchen and life. Only disappointment for me is that it looks like large taro root is not available here in Ireland and I wanted to make that dim sum so much! Nothing is dumbed down or made into a poor imitation, it’s wonderful, confident cookery writing and the sort of book that becomes a household treasure.
Hi Paddy, thank you so much for the glowing comment about our cookbook!
Hi howard, that pan sounds like it could be used like a wok!
Please send me the guide
Hi Leanne, the guide consists of the linked articles on this page!
Hey there. I recently inherited my grandmother’s cast iron round bottom wok. Over 60 years of seasoning!
But I’m also considering kitchen renovation and am interested in induction burners. Could you do a some research and find out if round bottom woks are compatible with this new tech? As much as I love cooking on gas, it’s so much better for the earth if we switch to more efficient cooktops.
Thanks for the blog! Use it all the time.
Hi Maxwell, you just have to make sure that your pots are made of the right material to use on an induction stove—this article is useful: https://www.thespruceeats.com/what-is-the-best-cookware-for-induction-cooktops-908920. A round-bottom wok wouldn’t work on induction. It would have to be a flat bottom so that the entire base of the pan/pot makes contact with the induction surfae.
Nuwave Mosiac Induction is curved to work with 14” diameter wok. Reviewed by Eleanor Hoh here https://eleanorhoh.com/2019/11/15/induction-wok-stove-greatest-invention-since-fire/
Hi Nai Li, thanks for providing my link to let folks know there is now a wok induction stove. Someone just bought my kit and gas stove after reading your link. Gas is still the preferred heat source since you can control it in an instance.
And congrats to Woks of Life family with your new cookbook. We all appreciate your very comprehensive instructions.
Thanks Eleanor!
Looking for egg too young recipe
Hi Mary, try our recipe for restaurant-style egg foo you here.
Always been fascinated by Chinese cooking and I look forward to learning the process
Great Anthony, welcome to our site and hope you enjoy our recipes!
It seems that I’ve found some good wok care. Thank you!
You’re welcome, Deborah! Let us know if you have further questions after reading!
I cook on a glass top stove and considering buying a flat bottom wok. After reading your piece on seasoning a wok, my question is how do I go about seasoning a wok on a glass top stove?
I’ve seen cooking shows where they use induction cooktops. I have an induction cooktop, can I use it, or just stay with gas?
Hi Ernesto, you can use induction—you just need a flat-bottomed wok that will work on an induction stove.
Hi Bill, love your article on the wok. Very helpful and easy to understand.
Few weeks ago i was looking to buy a wok and looking for review. The site mentioned the Wok of Life and I remember I clicked on it and ordered a wok, oil to season and long bamboo chopsticks. I thought the confirmation would be sent to my email but i never received the email. I never received products either. Checked my credit card and no charge either. I am confused.
I now checked the Wok of Life site and couldn’t see a contact phone number or how to order a wok. Looks like you don’t sell wok? I must have clicked on the wrong link?