If you plan on doing alot of Chinese-style cooking, especially stir-frying, then you really should consider purchasing a wok if you don’t already have one.
According to The Cooking Class Chinese Cookbook, the wok was invented many centuries ago. The wok is considered to be an all-purpose cooking pan that is found in most Chinese homes and used daily for cooking.
There are many new styles of woks to consider. Some woks have the traditional rounded bottom which works best for gas stoves. Woks that have flat bottoms should be used for electric and smooth cook-top stoves. There are also electric woks that works like an electric skillet.
Take a look at different varities before you buy. Get the feel of the pan to see how well it will accomodate you when you are cooking. Some woks will have two metal handles and some will have just one long wooden handle for easier manuevering.
Woks also range in different sizes. The customary size is a 14-inch diameter wok. It is still large enough to make a meal for your family but still small enough that you can handle it easily.
Woks should be treated just like cast iron skillets. Always wash and season your wok before you ever cook in it. Use hot, soapy water and a scouring pad if the pan doesn’t have a nonstick coating on it. There are some scouring pads that can be used. Look for these in cleaning supply sections of stores and they will be labeled “No Scratch”. After cleaning the wok, rinse well with hot water and thoroughly dry it. Rub 1 Tablespoon vegetable oil over the interior of the wok. Place the wok on low heat until it is hot. A good 10 to 15 minutes on the stove and your pan should be seasoned for use. Remove the wok from the heat to cool thoroughly.
After you use the wok, you should always soak the pan in hot water and clean it thoroughly with a “No Scratch” scouring pad. Rinse the wok with water, dry it and then place the wok over low heat until the pan is completely dry. Once the wok is cool enough for you to touch, rub 1 teaspoon of vegetable oil over the inside of the wok to prevent it from rusting.
You should also invest in a cleaver. It is very handy for slicing and dicing all of the ingredients. Practice your cleaver skills often so you can chop, dice and slice quickly.
As you can see, the most important item you can invest in before you start you Chinese cooking hobby is a wok. Take your time and choose one that is just right for you. Don’t buy a cheap one because you will have to replace it often. Buy what you can afford.
Cooking Class Chinese Cooking