Tillie Doyle
Woks are incredibly versatile and can be used for a variety of cooking techniques and cuisines. While they are most commonly associated with stir-frying, woks can also be used for steaming, deep-frying, braising, stewing, boiling, dry-toasting, and smoking. They are ideal for cooking large quantities of food, making them perfect for one-pot meals. Woks are typically made from carbon steel, which retains heat very well, leading to a charred flavour without overcooking the food. The sloped sides of the wok make it easier to toss and flip food and also help to reduce splatter. The type of oil used for cooking in a wok depends on the desired temperature and flavour, with options including vegetable, canola, avocado, and grapeseed oil. With its versatility and ability to build up layers of flavour over time, the wok is an essential tool for any kitchen.
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What You'll Learn
Deep-frying
However, some people argue that a wok is not ideal for deep-frying because its thin metal does not hold heat as well as a Dutch oven, and more fuel is required to maintain a constant temperature. Additionally, a wok with a single handle is less stable than a pot with two handles. It is recommended to use a wok with a flat bottom for deep-frying to increase stability and prevent accidents.
Overall, a wok can be a great option for deep-frying, especially if you do not own a dedicated deep fryer. It addresses some common complaints about frying, such as messiness and the amount of oil required.
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Steaming
Woks are incredibly versatile and can be used for steaming. The benefit of using a wok for steaming is its large size, which makes it perfect for cooking large quantities of food.
To steam with a wok, you will need a lid. If your wok does not have a lid, you can use the lid from a large bamboo steamer. Avoid using a solid metal lid, as this will collect condensation that will drip onto your food. If you are steaming a large quantity of food, you may want to use a steamer with tiered steam racks.
Before steaming, ensure that your food sits above the water level. Add about 1 inch of water to your wok and bring it to a boil before placing your food in. If you are steaming for less than 15 minutes, 1 inch of water should be sufficient. For longer steaming times, use a taller pot and rack, and add 1.5 to 2 inches of water. Check that there is enough water by looking for steam coming out of the pot or listening for the sound of boiling water.
When steaming, always take care when lifting the lid, as the rush of steam will be hot. Turn off the heat before retrieving your food.
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Braising
While braising in a wok is faster than other methods, it may not break down the connective tissues in meat in the same way that a traditional slow braise would. However, wok braising is perfect for inexpensive root vegetables and cheaper cuts of meat, as it can still render them tender and flavourful.
Some classic Chinese dishes that use the braising technique include mapo tofu, red-cooked pork, and Sichuan shui zhu niu rou (water-boiled beef). Braising can also be used to make Chinese spiced braised beef shank, which can be served as a cold dish, with vegetables and rice, in noodle soups, or even for breakfast.
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Smoking
To smoke food in a wok, line the bottom of the wok with tin foil. Then, heat up a few ingredients to create smoke. You can use anything from burnt rice to wood chips, or even sugar—a traditional smoking ingredient in Chinese cooking. Once you have the desired level of smoke, place a wire rack on top of the wok and put your food on the rack. Seal the wok with another sheet of foil and let it sit for about 30 minutes.
When deep-frying, the flared-out sides of the wok catch splattering oil, making it a less messy option than a Dutch oven or cast-iron pan. Woks can also take a lot of heat and require less oil than other pans. Just remember to always use an oil with a high smoke point, such as peanut oil, vegetable oil, canola oil, avocado oil, or grapeseed oil.
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Stir-frying
When preparing a stir-fry, there are several things to keep in mind. Firstly, the level of heat is important. Woks heat up quickly, so keep an eye on your food to ensure it doesn't burn. If your wok is too hot, add a splash of water or rice wine to cool it down. Secondly, the timing of adding ingredients is crucial. Start with the ingredients that take longer to cook, and add the quicker-cooking ingredients towards the end. Finally, the movement of the food is essential. The unique shape of the wok creates distinct zones of heat, so use this to your advantage by tossing and flipping the food to expose it to different temperatures.
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Frequently asked questions
You can cook a variety of dishes in a wok pan, including stir-fries, fried rice, noodles, curries, and even one-pot pasta dishes.
Some stir-fry dishes you can cook in a wok include pad Thai, lo mein, sweet and sour vegetables, and kung pao chicken.
You can use a wok pan for deep-frying, shallow-frying, braising, stewing, steaming, poaching, boiling, dry-toasting, and smoking. For example, you can make Vietnamese sweet potato and prawn fritters, chicken satay, or smoke chicken wings.
Carbon steel woks are popular as they combine fast and even heating with durability. Stainless steel woks are also an option as they are durable, easy to clean, and great at maintaining and distributing heat. Cast iron woks are extremely durable and hold heat for a long time, but they are heavy.
