In a wok, you can toss food vigorously without splattering and spilling them onto the stovetop. Because tossing is easier in a wok, food is cooked more evenly and is less likely to burn. With a good, deep wok, your stove will remain much cleaner after stir-frying than when a flat skillet is used. Also, its unique shape allows you to cook with less oil than with a deep-fat fryer. Each wok is different from the other. Some are coated with non-stick Teflon and thus use less oil than other kinds of wok.

You should always READ MANUFACTURERS' CARE INSTRUCTIONS CAREFULLY BEFORE FIRST USE. Here are some basic guidelines to use a wok:

Cooking
Heat the wok properly before cooking. Be careful while sliding foods to prevent splattering. Also, add ingredients in small amounts and don't overcrowd the wok to avoid splattering.

Cleaning your wok
Wash your wok as soon as you have finished using it. Place it under hot running water and use a brush to remove any food particles. If it痴 made of cast iron, dry it immediately by placing it back briefly on the heat. And rub a little cooking oil into the inner surface before putting it away to prevent rusting.

Seasoning
It is very important to season steel or iron wok before trying it out for the first time. Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting. Scrub the inside of the wok with warm and soapy water. Dry it thoroughly by placing it on the heat.


You may buy Ming Tsai's recommended woks at ming.com