Comments

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  Donna (Food on the Table)

  Shane, I'll tell you what I know about it... The main thing about the wok actually is its shape, which creates a small area at the bottom of the pan that comes to extremely high heat using relatively little fuel (some are gas, some are electric, some sit stove-top...). That means that you can cook and toss your food easily with long-handled utensils. Not only can you quickly sear and cook the food that's on the bottom, but you can also push more quickly-cooking ingredients up the side walls of the wok so they don't overcook. You can also use the wok for other cooking techniques like steaming and braising, though I'd have to look into that a bit more myself! I generally only use mine for a quick stir-fry.

  about 1 year ago
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  Chef Heather (Food on the Table)

  @Shane~ Donna is right on with her facts about the wok! Here is a little more information I want to add: Due to its large size, high sloping sides, and ability to handle high temperatures, the wok is a great tool to use to stir-fry, deep-fry, braise, roast, steam, and simmer. The kind of oil used to cook in a wok is crucial. Oil that may be heated to a high temperature without smoking is essential.
  Peanut oil, corn oil, and soybean oil all work well. Due to the intensity of the heat used for wok cooking, a gas range with instant heat control is the most efficient. (Note: any recipe that calls for cooking in a wok can be prepared in a traditional sauté pan if a wok is unavailable.)

  about 1 year ago
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  Shane

  Thanks, that helps a lot. If I want to simmer or roast something, do I have to turn the flame way down, or just keep it the same as if I had a saute pan on the burner?

  about 1 year ago
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  Shane

  One more thing... when I have to thicken a sauce with corn starch, do I mix the cornstarch with water or some of the pan juices before I add them to the wok, or do I just put the corn starch right in the pan?

  about 1 year ago
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  Karla

  Woks can get so hot--I think I'd probably turn the heat down if I had to cook something for a longer time (like simmering or roasting).

  about 1 year ago
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  Donna (Food on the Table)

  Shane, definitely take some of your sauce, broth or even some water and make a slurry of the liquid and corn starch outside the pan. Whisk it well so any lumps disappear and then add it to the wok. Stir it in and as it comes up to a bubble, it'll thicken beautifully.

  about 1 year ago