Wok trouble?

Question

When I cook something, it tends to stick to the side and bits burn on and I can't get them off without scrubbing and ruining the seasoning I put on so carefully. I heat it and put in water as suggested to soften, but its still covered in burnt bits. Other times the food doesn't seem to fry, more of a boil from the moisture from the food. What am I doing wrong? I have a 14" carbon steel wok. I season it with kosher salt.

Answer 1

The first two are both right, but I might add too, that, as home cooks, you don't have the wok burner that you'll find in restaurants, which triple the BTU (British Thermal Units, a measure of heat) that home ranges have........But there is a trick, if you do a LOT of wokking........Pretty cheap, too.......I invested in a turkey fryer, which has a blast furnace of a burner, which I adapted to my wok...........Now I get things to cook proplerly in a home wok, and best thing is that we don't have to go out for Asian cuisine.........which, by the way, here in So California has gotten crazily expensive......and for NO reason......Enjoy!!!

Christopher

Answer 2

The first answer is correct re: hot wok - add cold oil to prevent sticking.

As for the boiling/steaming of the food:

1) dry all meats (pat w/ paper towel) & veggies (use a spinner for leafy greens) completely

2) do not over crowd the pan; if trying to brown meat - add a little to brown, remove it & add the next batch, etc.

3) keep the heat high - as you add cold food the temp. drops

Answer 3

trick of the trade.....hot pan, cold oil....works everytime to prevent sticking...let your wok get almost smokey hot and then add your oil and food