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 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.
I recently found your website and am learning a lot! Have you ever cooked on a brass wok? I have been using a cast iron wok. It seems to hold heat much better when cooking on a regular stove.
Can you recommend a wok?
Hi Georgina, I don’t have any specific wok recommendations but you should look at the stove you have and whether a flat bottomed wok or round bottom is better. For electric stoves flat bottoms are required. I also recommend a carbon steel wok with handles on both side and a cover for more versatility. We have some examples in our article on what wok to buy and our cooking tools page.
After each use do you oil the outside of the wok too ?
Hi Gerry, we don’t oil the outside of the wok as it just burns off and generates smoke. If the outside of the wok is a little rusty, it’s not an issue.
My husbands brother showed me your website two years ago and I have been obsessed with it ever since. He even made our wedding cake from the basil berry recipe. Among many, the beef curry recipe has always been such a HUGE hit in our home. Can’t wait to continue new recipes and buy our first WOK with your recommendations. Thanks for being here.
Hi Michele, happy to hear you’re cooking with us! We’ll be here for you :)
Hi Michele, that’s so awesome! I’m flattered to hear that our basil berry cake was made into a wedding cake! WOW! So happy you’re enjoying the blog and the recipes. :)
I’m so happy I found u. Luv all your wonderful recipes. Can’t wait to get started making shrimp and chicken egg foo young
Thanks Rosemarie, we’re glad you found us too! Happy cooking and hope you enjoy those recipes!