WOKS

One of the most common complaints about chinese takeaway/restaurants are the amount of grease in the dish that you get. This gives the general public the perception that chinese cooking is really unhealthy. This is all down to the wok. It simply comes down to cost cutting – a cheap commercial grade wok is a robust long lasting bit of bent carbon steel with a wooden handle. They take a battering from the metal ladles used and are pretty thick. There are 2 main types of commercial wok – one for making fried rice which is really thick and very heavy (so it can take a serious beating) and another thinner one for everything else (still a lot thicker than one you would get at home). When they are first purchased they are lined with oil and placed under high heat for up to 5 hours until the oil burns off. The silver wok turns black and is a lot more non stick than it was before. Read More »A NOTE ABOUT WOKS