If you hit links we provide, we may receive compensation.
Pictured Recipe:Shrimp Cauliflower Fried Rice
A carbon-steel wok is one of my all-time favorite kitchen tools.
The beauty of the bowl-shaped frying pan?
Wood is ideal for the handles as it doesn’t get hot or melt.
you’re able to find a wok for $20-$40 at kitchenware stores or at Amazon.com.
Here’s her how to:
1.
Scruba carbon-steel wok with soap, hot water and a steel-wool pad.
Rinse and dry thoroughly.
Heatthe wok over high heat until a bead of water dropped on the surface vaporizes instantly.
Swirl2 tablespoons of peanut oil or vegetable oil into the pan.
Add1/2 cup sliced unpeeled ginger and 1 bunch scallions cut into 2-inch pieces.
Keepstir-frying and pressing the seasoning all over the wok for about 15 minutes.
Removefrom heat and let cool.
Discard the scallions and ginger.
Rinse with hot water.
Your wok is now ready to use!
And it will get better and better over time.
Simply clean it with hot water and a soft sponge.
Rinse the pan thoroughly.
Air-drying a wok may cause it to rust.
Instead, place over low heat until all the water has evaporated, 1 to 3 minutes.
Or wipe completely dry with a towel before storing.
No Wok?
A 12-inch stainless-steel skillet will work for most stir-fry recipes (we likethis one from All-Clad).
Don’t use a nonstick wok or traditional nonstick skillet for stir-frying.
They should not be used over high heat and won’t give a proper sear to the food.
A well-seasoned, well-loved wokwill last you many delicious years.
Use these steps to season your wok and keep it in tip-top shape for every use.
For additional inspiration, check out ourHealthy Stir-Fry Recipes.
