Wok

This is the classic Chinese implement for stir-frying and deep-frying, and, with the addition of simmering water and a steamer basket, for steaming. Usually made from fine steel, the thinness of the steel and its heat-conducting ability mean that the wok heats and cools quickly, which enables the food to respond immediately to temperature variations. The wok is usually deep, which means that less oil is required for frying. The average wok for domestic use is about 33 to 36 centimetres in diameter. (Woks used in restaurants are good for cooking for large numbers in the home.) Woks need to be seasoned. The best way to do this is to wash off the wok’s protective coating, dry well and then pour in a little oil and heat it until it smokes. Turn off the heat and leave to cool, then reheat the oil four times. After the fourth time, allow the wok to cool and then rub in some oil with kitchen paper before storing. After you use the wok, wash it and then dry well before rubbing it gently with oil to prevent rusting.