Cast Iron Wok Cooking Tips

A cast iron wok is thinner than a normal fry pan. It allows the heat to be transferred and distributed faster. This is the uniqueness of a cast iron wok in that it can quickly heat up and cook your food at higher temperatures. It may be easier to purchase a cast iron wok with a longer handle. Traditional cast iron works have 2 handles but require you to have skill and technique before being able to use it.

4. Cool down wok until room temperature.It�s important that you do NOT follow these instructions for a wok with a non-stick coating. Following these instructions will damage the non-stick coating.For people who are right handed it will be your left hand which tosses the wok while the right hand uses the wok stirrer.5 | Add dense vegetables and meat first, seasonings (ginger and garlic) and fragile ingredients (like leafy greens) toward the end, and sauce last.Although a traditional cast iron wok requires more skill and experience to cook with, but you will be rewarded with dishes with great taste and texture.4 | Swirl in oil with a high smoke point, like sunflower or peanut.Tips on cooking:*Eggs and other easy to cook vegetables should be cooked last.*Ensure the wok is sufficiently heated before cooking or else the food will stick to the wok.2. Place the wok on the stove over a high heat.1 | All ingredients should be super dry, or they will steam instead of fry.5. Fold a paper towel, and soak it with cooking oil (such as peanut or corn oil).*Asian greens - slice into thin slices because the wok cooks food so fast, you will want the vegetables cut into 5mm pieces to allow through cooking.

If you have a Chinese friend then you can certainly ask them for tips on how to use cast iron woks. Good luck and enjoy cooking you cast iron wok.

Author: Lam Bong