It has been around for centuries and there is nothing more traditional in Chinese cooking than using the wok. This great invention has been used to help feed millions of people all over the world.

Woks come in various sizes and are made from different materials, and so it can be challenging knowing which to choose. Traditional cast iron woks are quite heavy and they require seasoning, which is not too difficult. The wok comes coated with a film of oil; wash this off using a sponge and washing up liquid, then dry the wok by placing it over a high flame on the stove.

Next, add a little oil (sesame oil is good because it burns quickly) and then use kitchen towel (hold with a pair of tongs if you wish) to rub in the oil over the entire wok, giving it a darkened blackened effect. Once your wok is seasoned, don’t use a metal scourer or iron wool on it, as you will take off the seasoning.

If you have never tried this before, and you are a keen cook, I would recommend it – there is real pleasure in releasing the ‘Wok-hei’ or ‘smoky’ flavour when using a traditional wok.

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For those who prefer a lighter wok, I would highly recommend one made from carbon steel (especially for ladies) and you would season it in the same way as a traditional cast iron wok. If you are short of time, like me, buy a non-stick wok made from carbon steel, which is just as good.

I prefer a one-handled wok with a medium handle that is not too thick to hold. When choosing your wok, make sure it feels comfortable and right for you. In terms of size, go for a medium one between 30.5cm/12 inches and 40.5cm/16 inches in diameter that will hold a medium-sized bamboo steamer quite comfortably and allow you to cook up a decent portion to serve at least four.

For those who don’t have a gas stove, I would say invest in a new cooker! I find that electric stoves are just not right for wok cooking – sure, you can buy the flat-bottomed wok, but you never really get enough heat to cook the food.You could invest in a good electric wok, which I have used before and found not too bad; these are also good for making hotpots – Chinese-style fondue.

ONE WOK – SEVERAL TECHNIQUES

STIR-FRYING

This is the ultimate classic experience with using a wok. The amazing thing is that a touch of oil and lots of stirring ensure that the ingredients keep their crunch and take on a smoky flavour. Delish.There are some things to observe, though, to help you cook your dish to perfection.

1. Preparation

Make sure that all the ingredients are prepared in advance, because once you start cooking, you won’t have time to stop, otherwise you will burn the food!

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