A Guide to Woks
Everything you ever wanted to know about this all-around kitchen hero
Woks are commonly associated with firing up deliciously flavourful Chinese food — you can almost hear the sound of the flash frying, and the dink of the pan hitting the industrial hob as you say the word itself. But the wok is a hero to all kinds of cuisines.
It’s a versatile piece of equipment that can take a simple rice dish and infuse it with a unique taste bud-tickling taste and texture that could only come from this particular pan.
In this helpful guide, we’ll be exploring the ins and outs of the wok. Getting to know how best to use and take care of it, in order to help you pick one up with confidence and make delicious dishes time and time again. So, let’s begin with some history.
What is a wok?
Derived from the Cantonese word for ‘cooking pot’, the wonderful wok is a wide metal pan known for its distinct bowl-like shape and ability to turn up the heat.
Woks are perfect for cooking quickly at extremely high heats and are also incredibly practical — able to stir fry, steam, deep fry, braise and boil up the most delicious dishes, enhancing the flavour of all manner of meals.
What does wok mean?
The term “wok” is derived from the Cantonese word for ‘cooking pot.’ This versatile kitchen tool originated in China over 2000 years ago during the Han dynasty and has since become a symbol of Chinese culinary expertise. The term also encompasses a unique concept known as ‘wok hei,’ translating to the ‘breath of the wok,’ which refers to the distinctive flavour imparted to food when cooked rapidly at extremely high temperatures. While the wok has deep cultural roots, its usage extends beyond Chinese cuisine, making it an indispensable part of kitchens worldwide.
Different types of woks: which works best?
Explore the world of woks to find the perfect match for your culinary adventures. From carbon steel and ceramic or Japanese options, discover which wok suits your cooking style best.
Japanese wok vs Chinese wok
Japanese and Chinese woks differ in design and usage. Chinese woks typically have a round bottom, ideal for high-heat stir frying, while Japanese woks often feature a flat bottom for greater stability on flat surfaces. The variations reflect culinary traditions, with Chinese woks emphasising rapid, high-temperature cooking, while Japanese woks accommodate precise heat control for more diverse cooking techniques.
Flat vs round bottom
You can also choose between round and flat bottomed woks, but it’s argued that the pan retained its rounded bottom design for many centuries with good reason. Although the flat bottom wok is specially designed for better balance on flat stove tops, it can be a challenge to stir fry food evenly as the flat bottom sits directly on a coil and heats up much hotter than the rounded sides above it.
Carbon steels vs iron woks
When it comes to picking the perfect pan, it’s easy to get pulled in different directions, but chefs and home cooks alike swear by the carbon steel wok.
Loved for being lightweight and durable and all-around more affordable, carbon steel woks tend to trump their aluminium and stainless steel cousins. Of course, as a non-coated metal, it does come with some responsibility and will require a process known as ‘seasoning’ (to coat the pan and help it become non-stick), but the reward is all the sweeter for it.
Ceramic woks vs carbon steel woks
Ceramic woks and carbon steel woks have distinct characteristics. Ceramic woks offer non-stick properties, making them easy to clean, but they may lack the durability of carbon steel. Carbon steel woks, known for their strength and even heating, require seasoning for non-stick benefits and are favoured for traditional high-heat cooking methods.
Woks vs frying pans
Woks and frying pans differ in shape and purpose. A wok has curved sides and excels in high-heat cooking methods while a frying pan has a flat bottom and flared sides, and may be more suitable for tasks like pan frying and sautéing.
When to use a wok vs frying pan
Understanding when to use a wok versus a frying pan is important in the kitchen. Woks are versatile and excel in high-heat methods like stir frying, deep frying and steaming due to their unique shape. Frying pans are suited for pan frying, sautéing and shallow frying, offering stability and efficient heat distribution for various cooking techniques.
How to use your wok
The real magic of a wok is its ability to be incredibly unique and very versatile at the same time – bringing full-on fired-up flavour, to all kinds of meals, however you use it.
In this section, we’re going to be covering some of the top ways you can cook with your wok, giving you the secrets to getting the maximum level of deliciousness out of it.
How to use a wok for the first time
When using a wok for the first time, follow these steps:
- Wash and thoroughly dry the wok
- Heat the empty wok gradually to a high temperature
- Add cooking oil and swirl to coat the surface
- Stir fry aromatic ingredients to build the initial seasoning
- Clean with hot water, avoiding soap
- Dry and apply a thin layer of oil to prevent rust
Can I use a wok on a gas stove?
Yes, you can use a wok on a gas stove. Gas stoves are well-suited for wok cooking as they provide the high heat necessary for traditional stir frying. The open flame allows the wok to heat quickly and evenly, making it an ideal choice for achieving the unique flavours associated with wok cooking techniques.
Can you use a wok on an electric stove?
Yes, you can use a wok on an electric stove, but it’s important to consider the type of electric stove. Flat-bottomed woks are recommended for electric stoves to ensure stability. Some electric stoves may have difficulty reaching the high temperatures ideal for wok cooking, so preheating thoroughly is essential to achieve the desired results. Carbon steel woks are often preferred for electric stoves due to their conductivity and heat retention.
Wok cooking tips
Unlock the secrets of wok mastery with our essential cooking tips. Whether you’re a stir fry enthusiast or a deep frying aficionado, discover techniques to elevate your wok skills and bring out the best flavours in your culinary creations.
Tips on stir frying
When you hear ‘wok’, the most common dish association is a beautiful big stir fry being whipped up in a flash. But how many of us have had an ‘expectation vs reality’ moment when giving it a go at home, only to end up with a clumpy mess of stodgy, soggy food?
If you’ve ever been there, try this:
- Heat the wok gradually, allowing it to reach a high temperature slowly
- Once the wok is searingly hot, add the oil and your ingredients straight after
- Don’t be afraid of a little flame in the pan — that’s where the flavour comes in
- If you’re using vegetables, check their moisture — too wet and they’ll go soggy, too dry and they’ll burn, but just enough water content should keep them crunchy
- Don’t overcrowd the wok, less is more
Hints on boiling and steaming
For steaming, a wok is a perfect base for your bamboo steamer to create perfectly fluffy rice (for hints on steaming with your wok, see our Bamboo Steamer guide).
For boiling, remember a wok can act just the same as a saucepan, only faster, so instead of waiting for your favourite grains to boil in a pot, whizz them up in the wok!
Tricks to deep frying
Deep frying produces some of the most wickedly delicious treats, but for home cooks it can feel intimidating to turn up the heat with oil. Fortunately, the wok is perfectly designed for it, and makes the process all the more flavourful.
If you’re wondering how to master it, try this:
- Use vegetable oil — it has a higher burning temperature which you’ll need to stand up to just how hot the wok can get
- To avoid splashing, never fill the wok more than halfway with oil
- Ensure the food you’re frying is dry (or as can be), it’ll save any vicious oil spatters
- Take your time adding pieces of food in small batches — an overcrowded pan means clumping
- Have tongs, wooden chopsticks or a metal skimmer handy to remove bits from the oil
Try a smoking technique
If you really want to feel like a TV chef, then why not try smoking food in your wok? It’s simple to do, and sure to impress.
Simply scatter your flavourings — tea leaves, sugar and rice work well — in the base of your foil-lined wok and heat until the mixture begins to smoke. Once those aromatic fumes have grown, cover the wok with a lid to trap the smoke.
Take the food you wish to smoke (already cooked) and place it in your new smoking device to infuse it with the rich aromas.
How to treat a wok
Treating a wok involves essential steps to maintain its performance and longevity.
How to season a wok
Seasoning a wok is a crucial process to develop a non-stick surface and prevent rust. Follow these steps:
- Wash the wok: wash the new wok with hot water and a mild detergent to remove any protective coating applied during manufacturing
- Dry thoroughly: ensure the wok is completely dry after washing You can heat it on a low flame to evaporate any remaining moisture
- Coat with oil: apply a thin, even layer of cooking oil (vegetable oil, peanut oil, or flaxseed oil) to the interior surface of the wok, including the sides and handles
- Heat Gradually: heat the wok gradually on medium-high heat, allowing the oil to penetrate the metal
- Repeat Process: once the oil starts to smoke, turn off the heat, and let the wok cool Wipe away excess oil and repeat the process 2-3 times until the wok develops a dark, glossy patina
Seasoning creates a natural non-stick coating and enhances the wok’s performance over time. Regularly cook with oils and fats to maintain the seasoning. If rust spots appear, re-season the wok following the same steps.
How to re-season a wok
Your original coating should last a lifetime, but if you do notice little rust spots appearing — especially after messier, thicker, saucy dishes — then it’s time to re-season your wok. To do this, simply clean and repeat the above process.
How to clean a wok
Another hot tip for this heat-loving pan is to avoid using soap when cleaning it. When you’re finished cooking, simply soak your wok in hot water and remove any leftover food with a soft sponge to protect the patina. Once it’s clean, put the wok on the hob and gently dry it over a low heat. This will make all the difference in protecting that all-important wok hei.
