The only technique you need to keep food from sticking to the wok. No more food sticking to your wok pan and burning or burning!
Simply preheat the wok BEFORE adding the oil.
Needless to say, always start with a clean, preferably “hardened” carbon steel pan. You can also use this method on high-quality cast iron and stainless steel pans. Definitely don’t try this on a non-stick pan! Heating such cookware to such a high temperature can damage the non-stick coating.
So how do you know when the wok is hot enough? Simply heat until the pan begins to smoke.
If you are using a stainless steel pan (which won’t smoke too much), add a few drops of water. When the pan gets hot enough, the drops will dance across it like pearls.
Pour the oil evenly to completely cover the cooking surface of the pan.
For best results, allow food, especially meat, to come to room temperature.
When frying fish, steaks or other large pieces, be sure to dry them with a paper towel before putting them in the pan.
Some may worry about too high oil temperatures, which can cause some oils to burn when cooking. Or maybe the recipe calls for a low or medium temperature to begin with. You don’t have to worry! Once you’ve preheated the pan to a smoking point, you can turn it down. Allow the pan to cool slightly before adding the oil and then heat it to the desired temperature.
