To cook along with us you really only need two things:
- The Book: Stir-Frying to the Sky’s Edge, by Grace Young
- A Wok: Grace recommends a flat-bottomed, 14″ carbon-steel wok. DO NOT BUY A NON-STICK WOK. They’re not worth your money!
We’ll go over how to season your wok, but in the meantime here are some great resources for quality, inexpensive woks:
Reading up on woks I’m so bummed mine is stainless steel. I won’t get that lovely black seasoned look.
Decided to buy a carbon steel wok. Should I also purchase a lid for it?
I got a lid for my wok and I use it exclusively to make popcorn. Its definitely not necessary, but they’re not too expensive. I’m going to put up a post on making popcorn in your wok soon – its super easy and it helps with the seasoning, so a lid might come in handy.
- Matt
Can’t wait to make popcorn! Thanks Matt!
I bought a 14 inch carbon steel wok through The Wok Shop. It arrived yesterday and the seasoning went extremely well. I used the oven baking method (twice) and followed up by stir-frying scallions and ginger on the stovetop. The wok looks magnificent and I couldn’t be happier with it. I’m looking forward to cooking through Grace’s book.
I just bought a carbon steel wok from The Wok Shop. The seasoning sent great. My wok is so pretty. When I cooked my first dish, garlic spinach, I could smell the ginger from the seasoning process. I can’t wait to catch up with all of you.
I have a wok I bought in my college days- over 40 years old now, but it’s gotten a little gunky. Can you recommend the best way to clean it?
Hey Gisele! You should try a “wok facial”. Heat your wok on high heat until it is screaming hot – a drop of water should vaporize within a second or two of touching the pan. Remove it from the heat and add two tablespoons of oil (peanut, vegetable, avocado) and one tablespoon of coarse Kosher salt. Take a thick wad of paper towels (be careful, the pan is hot) and rub the salt and oil all into the sides and bottom of the wok. Rinse it under hot water to remove all the salt and wipe dry. That should even out the patina and remove any extra oil or gunk.
If stuff is really baked on there you may need to scour it with a scouring pad and re-season it.