There are few ways to get authentic ethnic flavors and flair in your cooking without resorting to takeout cooked by professionals, but using a good wok for Asian dishes certainly gets you one step closer. Woks are traditionally used for stir-fry dishes, but they can be used for a wide range of other cooking techniques as well, including deep-frying and steaming. Unfortunately, there’s a lot more to wok cooking than just putting ingredients in the pan and turning up the heat. Fortunately for you, this post from The Kitchn explains all the basics of cooking with a wok, from how to choose the right one for your home kitchen, to how to clean it for the first time and season it properly before you even start cooking. If you follow these instructions, your wok will look like it belongs to a seasoned professional.
If you’ll be doing most of your stir-frying at home, a 14-inch carbon-steel wok is probably your best pick. But before you even start your first stir-fry with your new wok, you’ll need to clean the factory oil off of it, and season it with scallions, ginger and cooking oil to start working on the patina of the wok. For a step-by-step how-to guide on seasoning your wok, and other wok-cooking instructions, continue reading.
Read the full article here: How to Buy and Season a New Wok