Steam Cooking Wok: How Hot Is Too Hot?

Woks are an essential piece of cookware in Chinese cuisine, with steaming being one of the oldest techniques in Chinese cooking. The wok is designed for steaming due to its wide shape, allowing you to fit almost anything inside to steam. The wok's convex shape also means that most bamboo steamers will fit inside, as long as the steamer's diameter is smaller than the wok's.

Steaming is a gentle cooking method, perfect for delicate foods as it won't jostle or damage them. It's also a healthy option, requiring little to no oil.

The importance of using a wok for steam cooking

Steaming is one of the oldest and gentlest cooking methods in Chinese cooking. It is a crucial skill in any Asian kitchen, and the wok is perfectly designed for it. Here are some reasons why using a wok for steam cooking is important:

Versatility

Woks are wide, so you can fit almost anything in them for steaming. With the right equipment, you can use multiple steaming configurations, depending on what you want to cook. For example, you can steam vegetables, proteins, buns, breads, dumplings, desserts, whole fish, large plates of savoury egg custard, or even a whole chicken!

Efficiency

Steaming in a wok is a relatively straightforward process that does not require much extra equipment. You can use a bamboo steamer, a simple circular steaming rack, or even just a pot with a lid and a heat-proof dish. Bamboo steamers are also stackable, allowing you to steam multiple items simultaneously.

Improved Flavour and Texture

The wok's convex shape means that just about any sized bamboo steamer will fit inside. Bamboo steamers are also thought to capture condensation, preventing it from dripping onto delicate foods. Some believe that the subtle scent of bamboo steamers improves the flavour of food, lending a special aroma to dim sum dishes.

Convenience

Wok lids tend to be more concave than regular pot lids, creating a dome inside the wok with more room for steam to circulate above the food. This makes them especially well-suited for steaming larger plates of food, such as steamed whole fish.

Tradition

Steaming is an ancient cooking technique with a rich history. Some early examples of cookware used for steaming date back to the Yin Dynasty in 1046 BC, and there is evidence of clay pot colanders being used for steaming from around 5,000 years ago. By using a wok for steam cooking, you are connecting with a long culinary tradition.

How to set up a wok for steam cooking

Steaming is a gentle cooking method and one of the oldest techniques in Chinese cooking. It is an essential skill in any Asian kitchen.

To set up a wok for steam cooking, you will need the following:

• A wok with a lid: The wok's convex shape allows it to accommodate various sizes of steamers, and its large diameter can fit larger plates of food.
• A heat-proof dish that can fit inside the wok: This can be a heat-proof bowl, plate, or shallow dish, ensuring it has a rim to collect liquid if needed.
• Something to prop up the dish above the water: This can be a metal steam rack, a circular steaming rack, or even a clean, empty metal can with both ends removed. The height of this prop is important; it should be at least 2 inches above the water level and may need to be higher for longer steaming times.
• Water: Add enough water to the wok, ensuring it doesn't touch the prop or the heat-proof dish. A good rule of thumb is to maintain a distance of at least 1 inch between the water level and the prop.

Once you have assembled the setup, turn on the heat to medium or high and bring the water to a simmer. Place your food in the heat-proof dish, cover the wok with its lid, and let the food steam.

• Maintain an adequate water level: Keep an eye on the water level and add boiling water as needed.
• Ensure proper heat regulation: A steady supply of steam is crucial. Too low a heat may result in insufficient steam, while too high a heat may lead to excess evaporation.
• Regulate the steam level: In Chinese cooking, there is a distinction between high-heat and low-heat steaming. Adjust the flame level accordingly.
• Allow for adequate circulation: Ensure there is enough space inside the steamer for steam to circulate and cook the food evenly.

With this setup, you can steam various foods, from vegetables and proteins to buns, dumplings, and even desserts. Enjoy exploring the world of steam cooking with your wok!

The benefits of steam cooking

Steam cooking is a gentle cooking method and one of the oldest techniques in Chinese cooking. It is a healthy and convenient way to prepare tasty dishes with reduced calorie content. Here are some benefits of steam cooking:

Preserves Nutrients

Steam cooking helps retain the nutritional content of food. As there is no direct contact with water, the nutrients in food are not lost, and the food retains its nutrients much better. For example, when steaming broccoli at a temperature of over 100°C, it can retain up to 54% more nutrients than conventional cooking methods and up to 10% more Vitamin C.

Genuine Flavour

Steaming allows food to retain its genuine flavour, helping us "rediscover" their real essence. This cooking method is ideal for fish and vegetables, keeping them crisp and flavourful.

Light and Healthy Dishes

Steaming does not require oil or fat, resulting in lighter and healthier dishes. It also helps dissolve fat in proteins such as meat and fish, making the food lower in calories and easier to digest.

Quick and Inexpensive

Steam cooking is a quick and cost-effective way to prepare meals. It allows you to cook several different foods simultaneously, saving time and reducing the number of pots and pans to wash.

Versatile

Steaming is versatile and can be used to cook a wide variety of dishes, from vegetables and proteins to buns, dumplings, and even desserts. It is also suitable for reheating food.

Reduces Unpleasant Smells

Steam cooking reduces the unpleasant smells that may be associated with certain foods, resulting in a more pleasant cooking experience.

The best oils for steam cooking in a wok

Steam cooking in a wok is one of the gentlest cooking methods and one of the oldest in Chinese cooking. It is a great way to cook delicate shellfish and seafood, as well as fatty cuts of meat. It is also a perfect candidate for steaming vegetables.

When cooking in a wok, you are usually whipping up a fast meal at a very high temperature. This means the best wok oil will have a high smoke point, and a flavour that is either neutral or complements the type of dish you are cooking.

Coconut Oil

Coconut oil has a naturally high smoke point, making it a good fit for stir-frying at a medium temperature in a wok. The light coconut flavour is a tasty addition to your recipe. However, coconut oil can be either liquid or solid, depending on the temperature it is kept at, which can be confusing for some.

Avocado Oil

Avocado oil has the highest smoke point of any cooking oil, so it is ideal for really quick, high-heat frying in your wok. It has a subtle flavour, so it won't impact your delicate seasoning and can be used for nearly any type of cooking or food preparation. However, it is heavily refined, which means a lot of the nutrition, colour, and flavour have been processed out of the oil.

Grapeseed Oil

Grapeseed oil has been a popular oil for cooking at high heat for many years because of its naturally high smoke point. It is also very neutral in flavour, so it won't alter or compromise the flavours of your recipe. Grapeseed oil is also low in saturated fat and high in polyunsaturated fat, which can help raise levels of good cholesterol.

Toasted Sesame Oil

Toasted sesame oil is a signature flavour of Asian cuisine and is perfect for all your Chinese food favourites. The smoke point is ideal for wok frying or sautéing over medium heat. However, the flavour is quite light, which may be disappointing for those who go out of their way to find a great quality toasted sesame oil.

Vegetable Oil

Vegetable oil is inexpensive and has a high smoke point, so it is a perfect option for frying. Because it is low-cost, it is a great oil to use for deep frying in your wok.

How to maintain and season a wok

Maintaining and seasoning a wok is essential for optimal cooking performance and longevity. Here are detailed instructions on how to care for your wok:

Initial Cleaning:

Before using a new wok, it is crucial to clean it thoroughly to remove any industrial oils and dust from the manufacturing process. Use mild soapy water and a scrub sponge or scouring pad to wash the wok. If your wok has wooden handles, wrap them in heavy-duty aluminium foil to prevent scorching during the cleaning and seasoning process.

First Seasoning:

The first seasoning will help create a non-stick patina and protect the wok from rust. Here are three popular methods:

Stovetop Seasoning:

• Place the wok on a burner at the highest heat setting. Ensure proper ventilation by turning on the kitchen hood fan and opening windows.
• Once the wok is extremely hot, it will start to smoke as the residual oils burn off.
• Continue heating the wok until it turns blue, indicating that all impurities have burned off. Tilt the wok to heat all areas evenly.
• Turn off the heat and let the wok cool down. Pour hot water into the wok to cool it off, but do not use cold water as it may warp the wok.
• Lightly scrub the wok with mild detergent and a scrubbing pad, then rinse thoroughly with clean water.
• Dry the wok over medium-high heat.
• Add a small amount of vegetable oil to the wok over low heat and spread it evenly by tilting the wok. Heat for about a minute.
• Turn off the heat and wipe down the wok with a paper towel.

Oven Seasoning:

• Preheat the oven to 450°F (232°C).
• Remove any plastic handles from the wok. If the handles cannot be removed, wrap them in aluminium foil.
• Use a paper towel to coat the entire wok, inside and out, with oil, lard, or shortening.
• Place the wok on the top rack of the oven and a lined sheet pan on the bottom rack.
• Bake for 20 minutes, then remove the wok and rinse with warm water and a soft sponge.
• Dry the wok completely on the stovetop over high heat.

Salt Seasoning:

• Wash the wok to remove any factory oil.
• Pour 1 cup of kosher salt into the wok and place it on a gas stovetop over high heat.
• Constantly stir the salt for 20 minutes, pushing it up the sides of the wok.
• Remove the wok from the heat and discard the heated salt.
• Wipe the wok with an oil-covered rag or paper towel, creating a thin layer of oil on the surface.

Daily Maintenance:

• After each use, wash the wok with warm or hot water. If there are food particles stuck on, scrub gently with a sponge or soft brush. Do not use soap or abrasive pads, as they can damage the seasoning.
• Dry the wok completely with a towel and then place it back on the stovetop over medium-high heat to ensure all moisture is removed.
• Once the wok is cool enough to handle, wipe it down with a paper towel and a few drops of vegetable oil to maintain the patina and prevent rust.

Re-seasoning:

If your wok has not been used for a long time or has developed a sticky surface, it may need to be re-seasoned. Follow the same steps as the initial seasoning process to restore its non-stick properties.

Tips:

• Always wash, dry, and oil your wok after each use.
• Avoid using abrasive pads, soaps, or sanitizers as they can remove the seasoning.
• If you notice a rusty spot, re-season the wok and ensure you heat it long enough to eliminate moisture and apply enough oil.
• Avoid cooking acidic foods in a newly seasoned wok as they can wear away the patina.
• For stronger-flavoured foods, wash and heat the wok twice to prevent residual flavours from lingering.
• If you plan to store your wok for an extended period, apply an additional thin layer of oil to preserve the patina.

By properly maintaining and seasoning your wok, you will ensure it develops a beautiful patina, enhancing the flavour of your dishes and creating a natural non-stick surface.

Frequently asked questions