Hi everyone, How have you been? I am preparing for my Pad Thai class next week and would love to share my tips how to choose a wok.
There are some tips to consider if you are looking for a new wok:
- I recommend a flat bottomed wok which keeps the pan stables on the stove.
- A 14-inch is a good size wok in a home kitchen. It is the right size for stir-fry meals for your family such as Pad Thai or fried rice.
- If you are looking for a good stir-fry pan, a carbon steel wok is the way to go. It is quick to create enough heat while cooking at a high temperature.
How to Season a Carbon Steel Wok
I recently bought a Joyce Chen 14-inch wok to use in my class. They also have the instructions how to clean and season a wok.
- First, fill a wok one-half to two-thirds full with water. Boil for 5-7 minutes. Pour the water out of the pan. Use a scrub and soapy water with caution because a wok is still Hot. Scrub both inside and out, and then rinse with warm water and wide dry.
- Then immediately season your wok. Rub about 2 tablespoons cooking oil such as vegetables or peanut oil. Using paper towels, carefully distribute the oil over the inside of the pan while it is heating. I used a long tongs to handle the paper towels. Tilt the wok over the burner so the sides of the wok heat as well as the bottom. Repeat this process for 3 times.
- I added this step to season my wok. Add 2 tablespoons cooking oil, then stir in sliced scallions and onions. Use a spatula stirring veggies until fragrance and soften. Remove veggies and carefully clean the wok with paper towels by using tongs. Now your new wok is ready to use! Enjoy cooking ka. xo
Lada's Kitchen 