Grill with style!


There is a lot of noise, with a lot of heat. Not a summer blockbuster, but rather preparing food in wok.

Using this to stir-fry food transforms it from uncooked to crispy in seconds. Despite this, grilling in it frequently results in mushy, goopy results. Why? As a result, treating it as skillets. In addition, they aren’t.

Table of Contents

Season the Wok

The longer you use it, the more the flavour it takes on and the tastier your food will taste, just like a cast-iron pan. The metal pores open up while you cook, allowing the fat you’re using to flow in. You don’t need to scrub off the browning that a well-used pan has acquired over time.

Prepare Your Skillet by Preheating It

Restaurant ones cook food so quickly because they constantly maintain a high temperature. Set it on medium-high heat, small empty to replicate a stir fry at home. Using this method will preheat and allow for fast sears. It’s not clear how long it should remain on the flame until it passes Young’s water test, of course. You’ve never heard of the water test, have you? The pan is ready to use if a drop of water vaporises immediately upon contact.

Cold oil in a hot wok

Add the cold oil to the preheated pan. Oil of what type? This is a good one. You will want something with a high boiling point for this recipe. Indeed, your oil should not even emit any smoke at these temperatures. Oils that smoke at 410°F, such as peanut oil, are ideal for cooking; olive oil (320°F) and butter (350°F) should be avoided. Stir-frying isn’t about taking things nice and steady; it’s all about speed.

Your New Culinary Verb Is Tumbling.

Cooking your stir-fry to an even temperature requires frequent rocking and stirring of the pan. As Young puts it, “I’m always chasing after the food and pushing it around in a skillet.” “However, if You put it in a pan, I’m able to raise and twirl it all.”

Whenever possible, make sure you only use dry ingredients.

Adding even a tiny amount of moisture to your ingredients will lower the temperature of your pan and reduce the loudness of the sizzling sound your food makes when it is cooking in oil, resulting in steaming instead of searing.

Unless you’ve been marinating.

If you’re planning to cook meat, Young advises marinating it first. Marinades usually operate over some time, but a stir-fry marinade may be prepared in as little as five minutes.

Overcrowding is not a good idea.

To ensure consistent browning, heat items in small batches. No more than a pound of meat should be cooked at a time (at room temperature). In the 12-inch pan, you should not be cooking more than 12 ounces of beef, 1 pound of pig, 12 ounces of lamb, or 1 kilogramme of chicken at any given time. If the pan is overcrowded, the temperature decreases and the contents begin to braise instead of stir fry,” Grace explains.

Ingredients for the Stove

These are made of stainless steel are an unnecessary expense. Stir-frys, which necessitate quick temperature changes, can’t be cooked in these pots since they are cumbersome, heavy, and take a lot of time to warm up or cool down. When it comes to sticking to metal surfaces, food, especially protein, has a bad reputation.

Even though it takes longer to warm up and cool down, cast iron is superior. More importantly, it’s more nonstick. Generally, cast iron ones will break in half if they are too quickly dropped on a hard surface. It’s crucial to turn a stir-fry correctly if the pan is heavy enough that it’s difficult to lift.

Carbo-carbon steel is the most acceptable option. It can achieve a nonstick surface that is almost impervious to food with sufficient care. Carbon steel is an excellent cookware material for several reasons. Steelworks are at most 14-gauge—about two millimetres thick—will not bend if you press on the sides when doing a stir-fry.

Nonstick pans should be avoided at all costs. It would help if you had a nonstick coating that could withstand the high temperatures required for a perfect stir-fry. They vaporise and emit toxic smells even before they fulfil the target temperature. When you wish to clear an area to fry in the middle, it’s impossible to get food to stick against the pan.

Making of Woks

There are three ways to make a pan. Hand-hammered works, such as those from the 1980s infomercials, are a great option for frying. As food cooks, you may push it out of the way and add new ingredients without fear of them slipping because of the hammering pattern. The only issue is that finding a hand-hammered pan with such a flat bottom and a handle can be challenging.

Using a round piece of thick carbon steel, stamps are machine-pressed into a mould to create stamped pans. Because they are so cheap but smooth, stir-frying is rugged in them. Invariably, they are composed of low-gauge steel, producing hot and cold areas and feeling flimsy.

Spun pans have a distinctive pattern of concentric rings since they are made on a lathe. As with a hand-hammered pan, this design allows you to keep the food in place against the side of the grill pan, making it easier to cook. Pans made of spun metal can be found in various thicknesses, flat bottoms, and flip-friendly handles. Both hand-hammered and spun works are reasonably priced.