Ever tried to make your own stir fry, but just can’t achieve that authentic flavour? You should switch to carbon steel woks, endorsed by Grace Young as the industry standard.
While the high sides of the wok are perfect for stir-frying meat and vegetables without crowding the pan or dumping ingredients over the side, a wok is also more than a stir-fry pan. You can pan-fry, braise, deep-fry, steam, boil, poach, and smoke with it. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance.
Like cast iron, carbon steel needs to be seasoned before using and then given special care to maintain its coating. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking, and will last a lifetime.
How to clean treat and maintain your new carbon steel wok:
- Unseasoned woks are coated with a factory oil so use a steel scrubbing pad, then dry it
- Heat the wok on the stove
- Take it off the heat; as soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying
- Add oil and aromatics; we recommend onions and ginger. You can tell it worked as the colour gradually changes
- Begin with your new wok with fatty foods and avoid non fatty to avoid damaging your seasoned coating
And voila! You’ll be cooking authentic stir fries in no time!
Siobhan R. //SMC Editor