Most of the wok’s are made from carbon steel that combines fast and even heating with durability, making it a favorite of many chefs. With the process of seasoning, you can easily reduce the chance of food sticking to the pan. More about seasoning You can read here.
Here are most common and simple steps, how to use wok:
- Preheat the wok before adding oil. Preheating is enough when a drop of water evaporates within seconds of contact. Pour in the oil down the side of the hot wok, coat the entire surface.
- Stir in onions, garlic or any other aroma base vegetables that will permeate the oil, spreading flavor throughout the other ingredients.
- At this point, You can add protein such as meat, poultry or seafood. Stir-fry until about three-quarters cooked, then transfer to a plate, along with the aromatics.
- Time to add rest of the vegetables. Adding them from longest to shortest cook time.
- Use the stir-fry action: Quickly and constantly slide a ladle between the food and the wok, tumbling the food over on itself.
Tip: When actually cooking, it’s important to pick a spatula (chahn) or ladle (hoak) that fits your cooking style.
Both kinds of utensils work fine it just boils down to a matter of preference.
The most important thing is that you’re able to stir your food as it cooks for an even.