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Woks come in many shapes and sizes; some with flat bottoms, some with two handles and some with one. Cast iron is often used in wok manufacture but the resulting pan is very very heavy and cumbersome to use. Non-stick woks are also available but the surface can’t withstand the very high temperatures needed for Chinese cookery and aluminum pans, while conveniently lightweight and cheap, don’t conduct or retain heat as well as cast iron. However, by far the most effective is the classic wok which is made of beaten carbon steel, has a rounded bottom and a single wooden handle. Of course, if the purpose of the wok is purely for serving, it doesn’t matter what it’s made of and all sorts of decorative varieties can be found,thay are just glossy for manufacturing and selling purpose (we want just plain and simple)

The traditional wok works best on a gas cooker or a charcoal stove as the flames will heat the rounded bottom more effectively. Using a special wok stand, a wok can be used on an electric hob but it is much slower to achieve the same intensity of heat as little of the rounded bottom is in direct contact with the heat source.

Carbon Steel Chinese Wok
Round bottom

Whilst many types of wok are available, carbon steel is still preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick patina surface that lasts.

How To Season a Carbon Steel Wok (my opinion better on top off stove for best and quick results can be done in minutes) oven techinque leaves it to thick and uneven have tried both ways in the past its about building the patina up in thin smooth layers)

These woks are protected by an antirust oil which must be removed before starting. Wash wok in hot water with liquid detergent. Do not use a harsh scrubber on the inside of wok. Rinse the wok and dry thoroughly. Place the wok on a high heat. ‘Burn’ the wok, tilting it around to heat the full surface until it is very hot, the metal will turn a blue/yellow/dark brown colour ect.Now soak a crunched up paper towel in some sunflower,grounnut or lard works very well (not olive) oil and wipe with tongs into the entire inside surface of the wok it will be very smokey,now it will start to go black (Carbonize)and shiny patina will form for about 5-8min’s Repeat the seasoning (about 2/3 times let the work cool for few minutes,then your wok is ready to use…

Cleaning a Wok (if it is necessary normally a quick wipe around with clean paper towel while still hot normaly does the job)

Cleaning your carbon steel wok properly after each use Rinse the wok in hot water and gently wipe off or scrub away food debris with a sponge or traditionally a Bamboo wok brush cleaner. Rinse the wok and dry the inside and outside of the wok with paper towels. To finish drying, place the wok over a medium heat and ‘burn’ the wok to sterilise it ready for your next cooking session. Do not use washing-up liquid. Wipe the inside of the wok with a small amount of oil. This helps prevent rusting. Note: this step may not be necessary if your wok is properly seasoned and gets a lot of use.

Tips: ”Never scrub a carbon steel wok with an abrasive cleanser, as this can damage the seasoned surface. Instead, wash the wok in hot water. If necessary, you can use a wok brush to remove any particles of food sticking to the bottom. Do not put the wok in the dishwasher. If rust appears or the wok is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. Wipe the wok dry with paper towels. The bottom of the wok will build up a layer of blackish carbon, but don’t worry this is normal, This will prevent it going rusty and helps the non-stick process. .

Gas cookers can usually use both a flat bottomed or round bottomed wok although the round bottom wok may require a wok stand for extra stability depending on its use. Electric cookers are usually best suited with a flat bottom wok as it sits easier than a round bottom wok also the closer to the heat source….

probley one of the best demo on Youtube (its not rocket science takes a few mintues to great that smooth glassy non-stick surface)
http://www.youtube.com/watch?v=2-XCp2wzaos

Cast Iron Wok:
The Le Creuset Cast-Iron Wok with Glass Lid (can kiss my lol)
And all My loved COLOUR Le Creuset griddle/frying pan. No longer my colour so grab yourself a bargain.!

Stick With Black Iron not IN or OUT of FASHION it just there allways LOL

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Somewhere amid the sawhorses, schematic drawings, handmade benches, tools and boxes of nails, a telephone rings.

“Your boat will be done by next Memorial Day!” Smith shouts toward the sound.

He laughs, but there is a kernel of truth to what he said. The owner of the Tumblehome Boatshop knows that the traditional restoration and building of boats is a long, slow, careful process.

Smith grew up in the Adirondacks. His father and uncle, whom Smith started working for at 15, were boat builders.

Smith, who now lives in Plympton, Smith began teaching classes in boat building at the Hull Lifesaving Museum in 1997.

Working out of an old diesel box truck, he would travel from town to town, plying his trade.

Smith said there are still a few little shops like his up and down the coast, as well as a handful of expert craftsmen to supply them with the tools and fittings they need. Together, they form a unique collective that is carrying on centuries-old traditions.

“All of us find identity through tradition. We’re bookish,” Smith said. “Artisans today have to be part scholar, part grunt. You have to go to libraries, museums So much about the techniques we use used to be common knowledge.”

There are power tools all around his shop, but Smith depends mainly on the original tools of the trade. He plucks a heavy black chisel from a workbench and carefully runs the blade along a raw plank. A wisp of wood falls to the floor.

The surface is as smooth as porcelain.

“This is my little buddy,” Smith said of the chisel. “You can’t find this anymore I found it at an antique store for $50 — a bargain.”

Sometimes he creates the tools he needs, relying on knowledge gained during hours of research, and on his own ingenuity.

In creating the frame for the hull of the 24-foot canoe yawl, Smith bolted together a wooden chain to make a form flexible enough to fit in the hull but rigid enough to hold a shape.

“It’s like a 14th-century tool,” he said, “but it works.”

And it’s “surprisingly fast” to boot. At least in this line of work.

“It got so I could do one in six hours,” Smith said. “I’d estimated eight to 10, so six is good.”

By KAREN GOULART
The Patriot Ledger

Video by Molly Trust
For The Patriot Ledger

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