The Lowdown on Woks and Chinese Cooking Techniques

For centuries the Chinese have cooked with woks. It all started with conserving fuel. Stir frying is a clever way of cooking fast and hot, using the minimum of oil and retaining maximum nutrients in the food. The traditional cast iron woks are quite heavy and require seasoning. Those made from lighter carbon steel and non-stick electric woks are quite good. Some are two-handled to keep the wok stable, or you can buy a wok rest for use on gas burners; this too helps keep the wok steady. The long wooden handle on a traditional wok allows you to hold the wok lightly in one hand while you hold a metal charn or wooden spoon in the other. This way you can maneuver the food quickly so that it doesn’t burn.