By donR 1/6/2014
While using my electric wok during yesterday’s senior center cooking class I was reminded why I have a love-hate relationship with it. They can be wonderful tools or leave you with a soggy meal.
On the plus side they are light and portable which makes them perfect when traveling to cooking classes. They heat up very fast and temperatures are easy to control. The 14 inch wok has a huge cooking surface. They are easy on the pocketbook.
On the downside they do not get hot enough to properly cook frozen vegetables. They are also Teflon coated which means the coating may chip off into food and some environmental concerns during manufacture. But all in all they are very useful if you follow a few of our tips and tricks.
Use wooden utensils, preferably bamboo, so as not to scratch the Teflon surface.
- One of the spatulas should be curved to match the shape of the wok.
- Use oil that will withstand these 500° temperature without smoking.
- When using it for stir frying, continually move food throughout the entire surface.
- Have all of the food ready to cook before turning the wok on so you can continually stir and cook food evenly.
- You can use your wok for frying, braising, browning meat, and soup making as long as you’re careful to minimize splatter.
- Clean the wok immediately after use while it is still hot. All you need to do is wipe it out with a cloth or broom made of lavander stalks. The walk will be sterilized because it is so hot.
- You can even cook breakfast with an electric wok like I did after teaching early-morning PE class to high school students. They looked forward to having French toast, pancakes, omelets, frittatas, hash browns, and even steel cut oats, all cooked with an electric wok.