By: Julia Aidan
Submitted: 2011-05-24 01:46:08 | Word Count: 450
The wok is a vital equipment in Chinese cuisine - cooking with the wok is a very fast but hot process. The wok is heated to a very higher temperature,and then foods are quickly tossed in it for a short timeframe. It is the perfect tool for cooking items such as vegetables, chunks of meat or noodles.
When choosing a wok, the type of range you own is important - in case you posses an electric stove, decide on a wok with a flat base. You will need a round bottom wok if you cook a traditional gas stove. The material of the wok, however, should be spun steel. This kind of steel conducts heat really proficiently and is the best weight: not too weighty so you can still carry it, although not too light that oil cannot warm rapidly. When you first buy your wok, make sure to wash it thoroughly, as they are greased with a layer of oil to protect from dust and rust.
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After making sure your wok is clean, the next step is to season it. This is done to ensure flavor is always infused into your foods cooked in it. The wok should be heated till the water doesn't get converted to steam at once. Whilst still heating, swap the wok with a paper towel doused in peanut oil; the center of the wok will quickly blacken and even smoke. After you have covered the wok with oil completely, you should remove it from gas stove so as to set it for 10-15 minutes. Wipe off the oil, and repeat the procedure 3 times. Once you have completed all 4 cycles, be sure all of the oil is wiped off so your wok isn't going to get smudged.
To keep your wok clean, you must clean it appropriately whenever you are done cooking with it; if you don't, bits of food will remain stuck at the bottom, and this will decrease the effectiveness of the vessel. Don't use quite hard or tough sponges on a seasoned wok; instead, wipe the wok and put it on high temperature, wiping it with paper towels doused in oil. Let it cool for about 10 minutes, and then wipe off all the oil with another paper towel. To dry up the wok, put it on high temperature once again. A wok may be tough to take care of, however it is definitely worth the trouble! You should also always remember to store your wok in a dry place free of moisture, and where it won't get scratches.
