How To Use A Wok: Essential And Simple Steps For First-Timers

The wok, a versatile cooking vessel with a deep, curved body, has become a staple in kitchens worldwide. Its unique design allows various cooking methods, from stir-frying to deep-frying and steaming. Our guide equips you with the essential steps and helpful tips on how to use wok. Let's get started!

1. How to choose the right woks

There are two main types of woks, therefore make sure you choose the right woks for your purpose and preference:

• Cast iron: It is the most traditional type, but heavy and requires seasoning.

Cast iron is a traditional type of work.

• Carbon steel: Lightweight option. Take plain, seasoning, or non-stick for easier cooking and cleanup.

In addition, you can also consider some characteristics when choosing a wok such as:

• Flat bottom: Use a wok with a flat bottom and angled sides. A flat surface will maximize the ingredients that can fit on the hottest part of the pan. (You may have seen round pans in restaurant kitchens, but pans at home don't get nearly hot enough to work with.)

All ingredients can fit in the hottest part of the flat bottom wok.

• 10 to 14 inches: A 10- or 14-inch pan (measured at the widest part of the pan) is large enough to hold a meal for about four people but not so large that it is difficult to move.

Note: When you first buy a carbon steel wok, it will be shiny and silver in color. After use, the wok will be glossy black. It's a natural process that will ensure your pan doesn't stick and continues to cook beautifully for years.

Shop now: Yamada 42cm Double-Handle Wok - Premium Iron (1.2mm Thickness)

2. How to prepare your wok for the first use

2.1. How to clean your wok

• Step 1: Clean well: Fill a sink with hot, soapy water. Use a soft sponge to scrub the inside and outside of the wok. Don't use strong soap or scrub too hard, as it might hurt the wok.
• Step 2: Remove coating: Make sure to clean off any factory coating, oil, or dust you see.
• Step 3: Rinse and dry: Rinse the wok with clean water to get rid of any soap. Dry it completely with a clean cloth or paper towel. Make sure it's totally dry to avoid rust.

Find your favorite wok in our Woks Collection.

2.2. How to season your wok (for carbon steel woks only)

Before you start, make sure your wok is clean and dry. Wash it with warm soapy water and a soft sponge. Don't use strong soap or rough scrubbers. Rinse it well and dry it completely with a clean towel.

How to use carbon steel wok for non-stick perfection:

• Step 1: Heat the wok: Place the wok on your stovetop burner and turn the heat to high. Let it heat up for a few minutes until it becomes very hot. You may see some watermarks or oil residue burning off.

• Step 2: Apply a thin layer of oil: Use a high smoke point oil like peanut oil, canola oil, or vegetable oil. Pour about a tablespoon of oil into the wok and use tongs or a paper towel to coat the entire surface, including the sides and bottom.

• Step 3: Heat the oil: Let the oil heat up for about 30 seconds to a minute. You'll see it shimmer and may start to smoke slightly.

• Step 4: Swirl and wipe: Tilt the wok and swirl the hot oil to coat all areas evenly. Use a clean, heat-resistant paper towel to carefully wipe out most of the oil, leaving only a thin film behind.

• Step 5: Repeat: Repeat steps 2-4 two to three more times. As you repeat, the oil may turn slightly brown or golden. This is normal.

• Step 6: Cool and wipe: Once finished, turn off the heat and let the wok cool completely. Wipe off any excess oil with a clean paper towel.

Additional tips:

• Don't use water: Avoid using water while seasoning your wok, as it can cause rust.
• Don't use soap after seasoning: Once seasoned, only wash your wok with hot water and a soft sponge (no soap). Harsh detergents can remove the seasoning layer.
• Maintain the seasoning: Over time, the seasoning will improve as you cook with your wok. After each use, wash it with hot water and dry it thoroughly. You can occasionally re-season the wok if it loses its nonstick properties.

You may also be interested in how to hold a knife.

3. How to cook with a wok

3.1. Choosing the right cooking oil

The wok is designed to cook food hot and quickly, so you must use an oil approved for high-temperature cooking. The best oils to use in wok cooking are:

• Peanut oil: Peanut oil has a mild, nutty peanut flavor that is a great addition to many wok dishes (especially dishes of Chinese origin). It can be used at temperatures up to 450˚ F. It spoils and goes rancid faster than the other oils listed below, so you should only buy it if you plan to cook a lot of Thai or Chinese dishes during the day within a few months.

• Vegetable or canola oil: Inexpensive and with a neutral flavor, these are good oils for most wok-based dishes. Both vegetable and canola oils can be used at temperatures up to 400˚ F, last a long time in the pantry, and are used in many baking and high-temperature cooking dishes.

• Avocado oil: It's high in good monounsaturated fats (like butter) and is used at temperatures up to 500˚ F, so it's great for stir-frying or frying and has a fresh, mild flavor. (Costo and Aldi have great deals on avocado oil.)

• Grape seed oil: It can be used at temperatures up to 400˚ F and has a clean and fresh flavor, making it suitable for almost anything you're cooking.

3.2. High heat and oil control

You can quickly master wok cooking with the "hot wok, cold oil" method. Preheat your wok to high heat until a water droplet sizzles and vanishes instantly. This ensures even heat distribution and creates a nonstick surface for perfect stir-frying.

How to use wok using "hot wok, cold oil" method

3.3. Master stir-frying technique

• Use the right tools: Instead of a normal spatula, try using a wok spatula or ladle. They have long handles and curved edges, which help you stir and toss food in the wok without it sticking.
• Try the toss: When stir-frying, toss your ingredients quickly and gently. Lift and push them against the sides of the wok to cook them evenly. Don't stir too much, or your food might become mushy.
• Listen for the sizzle: If you hear a sizzling sound, it means your food is cooking well and getting that tasty "wok hei" flavor. This flavor is special to wok cooking and gives your dish a smoky smell and sweet taste.

Read this article to learn more about how to use Japanese chopsticks.

3.4. Cooking ingredients in the right order

Professional chefs often use very hot stoves and woks – possibly much hotter than you're used to at home. There's an easy way to cook everything right in your home kitchen. Cook them in the following order:

• Protein (4 to 7 minutes)
• Aromatics (1 minute)
• Vegetables (1 to 7 minutes)
• Sauce (2 minutes)

Step 1: Heat oil

First, place your wok over medium-high heat. Once the wok is hot, add about 1 tablespoon of cooking oil and swirl/rotate the wok to distribute the hot oil to the bottom and sides.

Step 2: Cook protein

Tip: Dry it with paper towels before adding protein to the pan. Dry protein will dry out more easily.

Add the protein of choice to heat the oil, like chicken, beef, pork, shrimp, tofu, etc. in a single layer. Leave the protein, without stirring, for a few minutes until it burns on the bottom. Use a spatula to flip the protein and sear the other side.

Once the protein is cooked evenly on both sides, stir well and continue cooking until almost done. Season the protein with a little salt and transfer it to a plate.

Step 3: Cook aromatics

Put the wok over medium-high heat and add 1 tablespoon of oil. Add aromatics (like garlic, ginger, onions, chili). Cook these, stirring constantly, for a minute so they begin to flavor the oil.

Find more useful tips on how to store Japanese knives.

Step 4: Cook vegetables

Add vegetables in order from longest cooking time to shortest cooking time. Below are a few examples:

• 6 to 7 minutes: hard vegetables such as broccoli, carrots, cauliflower, potatoes, etc.
• 4 to 5 minutes: moderately firm vegetables such as zucchini, mushrooms, etc.
• 3 to 4 minutes: tender vegetables, such as bell peppers, peas, baby carrots, etc.
• 1 to 2 minutes: soft vegetables, such as leafy greens, tomatoes, peas, corn kernels, etc.

Shake the wok back and stir them frequently as they cook.

Tip: If the wok starts to dry out or the vegetables start to burn before they're done, add about 1 tablespoon of water. If you do this with vegetables that take longer to cook, you can cover the wok after adding the water. This will steam the vegetables and help them soften without burning.

Add vegetables in order from longest cooking time to the shortest cooking time

Step 5: Add protein, sauce, rice

Once the vegetables are tender, return the proteins to the pan and pour the sauce/liquid down the sides of the pan. Pouring liquid down the edges will help them heat up before reaching the other ingredients. If cooking fried rice or other grains, add them now (note: any grains/rice should be cooked and tender before adding to the pan).

Mix everything together until the proteins are cooked and everything is coated with the sauce.

4. Additional tips on how to use a wok

4.1. Prepare all essential tools and ingredients before cooking with a wok

Before you start cooking, get everything ready, including chopping, measuring, and organizing all your ingredients. This makes cooking smoother and prevents burning or overcooking because you won't scramble to find or prepare things.

Shop now: Yamada 36cm Round Bottom Wok - 1.6mm Thickness

4.2. Control the temperature to cook perfectly

When stir-frying, you want your wok hot but not out of control. Keep an eye on the heat and adjust it as needed. If things are cooking too fast or starting to burn, lower the heat a bit. Conversely, crank up the heat if things seem to be stewing instead of searing.

4.3. How to clean wok after use

Clean your wok right after you're done cooking. It's easier to clean when it's still warm. You don't need to use harsh chemicals or scrub too hard. Just rinse it with hot water and use a soft sponge or brush. If it's dirty, you can use some dish soap.

To keep your wok in good shape, you might need to season it occasionally, especially if it's made of carbon steel. This means putting a thin layer of oil on it and heating it until it smokes. Then wipe off any extra oil, and your wok will be ready to use again.

5. Conclusion

You've now unlocked the basic steps on how to use wok. Remember, practice makes perfect, and you'll gain more confidence and skill with each stir-fry.

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