Woks

Woks come in various sizes and are made from different materials, and so it can be challenging knowing which to choose.

Traditional cast iron woks are quite heavy and they require seasoning, which is not too difficult. The wok comes coated with a film of oil; wash this off using a sponge and washing up liquid, then dry the wok by placing it over a high flame on the stove. Next, add a little oil (sesame oil is good because it burns quickly) and then use kitchen towel (hold with a pair of tongs if you wish) to rub in the oil over the entire wok, giving it a darkened blackened effect. Once your wok is seasoned, don’t use a metal scourer or iron wool on it, as you will take off the seasoning. If you have never tried this before, and you are a keen cook, I would recommend it – there is real pleasure in releasing the ‘Wok-hei’ or ‘smoky’ flavour when using a traditional wok.

For those who prefer a lighter wok, I would highly recommend one made from carbon steel (especially for ladies) and you would season it in the same way as a traditional cast iron wok. If you are short of time, buy a non-stick wok made from carbon steel, which is just as good.

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