Seasoned Advice
Seasoned Advice

Questions tagged [wok]

97 questions
28
votes
4 answers

Wok preparation and caring

What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
statenjason
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23
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2 answers

How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay white! I phoned them all yesterday and they…
user24882
19
votes
6 answers

What's the best order to add ingredients to a Stir Fry?

I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to chuck everything in together on a really hot wok, but…
Binary Worrier
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19
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4 answers

How to evenly mix stir fried vegetables with noodles?

Gather round, fellow cooks, while we attempt to solve a mystery together. Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages! Behold the conundrum: Whenever I attempt to make stir fried noodles I end up with…
Gilgoldman
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18
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4 answers

Wok patina comes off

I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up, put a thin layer of peanut oil on it, turned the heat down and let it sit for 15…
Tim
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14
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2 answers

Is it ok to use a metal turner in a wok?

Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem to cause any problems so far; is it always better to use wood or do the scratches not…
Joel in Gö
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14
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4 answers

Suitable oil for woking?

I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable?
grm
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13
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2 answers

What is wok hai and how do I get it in my food?

There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
nohat
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12
votes
7 answers

How best to pan-fry tofu?

I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, too thin, too wet; I'll admit, I'm not a genius…
Rob
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10
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5 answers

How to fry in a wok without burning oil?

So I have a wok that I really love using for stir frys / curries because of its high walls. I'm having a lot of trouble though keeping the oil from smoking. It seems like whenever I have the gas high enough to brown things in a reasonable amount of…
so12311
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10
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7 answers

Wok: Carbon steel or cast iron?

I LOVE stirfrying (I probably do it 4 times a week) and I want to take it to the next level (or 2). I am going to get this burner to cook my stirfry's out on the patio. I am wondering if I should also get a cast iron wok, or should I just stick with…
richard
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10
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2 answers

Is this Wok ruined or just needs to be seasoned?

So full disclosure in that I'm kind of exploring cooking more and am a bit of a novice with my wok. https://www.amazon.com/dp/B084DQYNNM This is the wok in question for reference. I thought I followed the instructions right in regards to seasoning…
Tyrahnon
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9
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1 answer

Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?

I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose is to heat the ingredients? What different…
Vass
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9
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7 answers

Thick carbon layer on wok?

I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should I remove it? If so, how? EDIT - FINAL RESULT: Ok so I took a combination of the advice…
richard
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8
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1 answer

Wok and electric hob - which ring to use?

I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook. When using my wok (which is flat-bottomed) I place it on the largest ring, but obviously the pan only covers a relatively small potion of the ring. I hadn't really…
DMA57361
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