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| A seasoned wok |
I am loathe to admit that Gok Cooks Chinese has
reignited my passion for cooking Chinese food at home. Loathe, because there is something that irritates me about Gok Wan's fashion/body-image programme, and I had jealousy made derogatory comments
about his sudden transition to TV chef stardom. However, I was forced to eat a leaf of humble bok choi
when I watched the show and realised his restaurant-owning chef-father had taught him to cook and that
Gok is actually pretty authoritative on the subject. (I must also admit that the infuriatingly nice Ching-He Huang's 'Chinese Food Made Easy' inspired me to try Chinese home-cooking for the first time.)
So, full of enthusiasm and armed with £20, I set off for
Chinese-supermarket-Mecca, Wing Yip, intent on equipping myself
with a wok and a cleaver. I’d had a tip-off that their woks were not to be
sniffed at and that their Chinese cleavers were good value. However, without a
wok expert whispering advice in my ear, I couldn’t really pick out any
discernible difference, except size, between the cheaper woks. My theory was
that when properly seasoned (more on that later) a cheap one would be as fit
for purpose as the Ken Hom endorsed non-stick variety. I opted for a wok around
the £7 mark, incredible value considering the versatility and efficiency.
Next up, the cleaver. My only requirement was that it be
sturdy, with enough weight to glide through some of the bulkier vegetables and
to mince meat coarsely. So I felt the weight of a few in my hand, and - after more
deliberation than I had expected - chose a heavy, wooden-handled cleaver at
£7. Feeling pretty happy with my purchases and left with a surplus of £6, I
bought some store cupboard staples - 100% sesame oil and some Shaoxing rice
wine.
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| Chinese cleaver |
At home it was time to begin the seasoning. To the uninitiated,
this doesn’t involve sprinkling the wok with liberal quantities of Maldon and
sitting back waiting for something magical to happen. Seasoning is the process
by which a wok is given a non-stick shiny coating or patina. It involves coating the surface of the wok with a thin
layer of oil then heating it to the point that the oil smokes. This temperature
is maintained until the oil ‘cracks’ and forms,
by some rather complicated chemical reactions, compounds that turn the surface non-stick. The same process is used on cast-iron frying pans.
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| Modernist Cuisine's guide to seasoning a wok |
The instructions that came with my wok informed me that it was necessary to remove the rust-proof coating before seasoning. I'm not sure if this is the case for all woks of this type, but grab a wire brush and some cream cleaner or detergent and scrub. Don't fret if the wok looks like its gone 10 rounds with a pack of mountain lions, it's going to be black and dirty-looking once seasoned.
Incidentally, if your wok is looking worse for wear here's a good video I found on how to give an old wok a facelift on the Chow website.
