Carbon steel woks come with a thin coating on the surface which needs to be removed before cooking. This can be achieved by simply washing the carbon steel wok with warm soapy water and scrubbing the surface with something that will remove the coating without scratching the surface of the wok. After use coat the wok with a thin layer of oil, this will prevent the wok from rusting.
The hardest thing to cook on this type of wok is noodles and rice,If the wok is not seasoned properly they will start to stick.I always use London carbon steel woks. Not only do they heat up quickly, they are also great at distributing and maintaining the heat throughout the cooking process to ensure your food is cooked evenly.
The same method applies on a domestic hob.
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
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London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
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