How to Use a Wok On a Gas Stove

There are times when you want to cook food quickly or at high heat. For this reason, a gas stove may be easier to use. You don’t have to wait a long time for your food to be ready and get frustrated every time. Gas stoves are impressive not only for their speed, but also for their heat settings. Using a wok on a gas stove is quite simple. However, because of its design, using the wok’s round bottom does not guarantee that you won’t accidentally spill food.

A gas stove is essential for wok cooking because of the high heat required. Electric cookers do not provide sufficient heat, and round-bottomed cast iron woks do not work well because of their small contact area.
But for those who cannot use gas in their buildings, the induction cooktop has arrived!

Also Read: How to use a Mandoline Slicer for Zucchini

How to choose the right wok for your gas stove

It is a good idea to know which type of wok is best suited for your gas stove. There are many types on the market today from which to choose.

Price

Woks are fairly affordable, especially when compared to nonstick cookware. However, as with any cookware, you can expect the price to increase depending on the materials used and the size of the pan. However, it is quite possible to purchase the wok that best suits you and your cooking needs for about $50 or less. In fact, most of the woks I have included in my top six are very economical.

Money Back Guarantee/Warranty

Most of the more expensive woks come with a money-back guarantee or warranty. The average money-back guarantee is that the buyer will try the pan for 30 days and if not satisfied, return it for a full refund. As for the length of the warranty, most inexpensive models come with a 6-12 month warranty, while more expensive models usually come with a limited lifetime warranty that covers only manufacturing defects.

Also Read: How to Keep Green Bananas From Ripening

Handles

Most woks have a single long handle made of wood, metal, or durable heat-resistant plastic. The long handle is intended to protect the cook from open flame, making it easier and safer to handle a full pan. Wooden handles are usually not coated with a protective coating and hand washing is recommended, as washing them in the dishwasher may compromise the integrity of the handle. Plastic handles may seem a bit flimsy, especially if you have cooked with a wok with wooden handles, but models with plastic handles can often be washed in the dishwasher. Some people hand-wash woks, even with stainless steel handles, because there is always a risk of rust, but most manufacturers claim that their woks are dishwasher-safe.

Carbon Steel

Carbon steel woks are used for quick cooking, such as stir-frying. Woks made of this material are easy to use because the temperature is easily controlled. This material conducts heat well and heats up quickly. This material is ideal for searing food and reacts very little to temperature changes. In addition, the more you use this pan, the more it will develop a natural nonstick finish, although it takes time to form a proper cooking surface.

Cast Iron

This material is commonly used for frying pans, sauté pans, skillets, and a variety of other cookware. It is also a popular material for woks, especially in commercial models.

Woks made of this material are reasonably priced and the material itself has excellent heat retention properties. However, cast iron requires seasoning to prevent food from sticking to the cooking surface and can take a long time to reach the desired temperature.

Also Read: How to Clean BBQ Grill Grates with Ammonia

Shape

A wok that is too deep is best because it will tend to retain heat at the bottom. However, you can avoid this by looking for a wok that distributes enough heat to the sides.

Size

In addition to shape, size is also an important factor. For gas stoves, a 13- to 14-inch wok is an easy size to use.

Material

A carbon steel wok seems to be the best choice for use on a gas stove. When used on a gas stove, you do not need to worry about the heat setting. It responds quickly to any necessary adjustments. It has a high heat retention capacity.

Gas stoves best suited for woks

Gas stoves come in a variety of models and designs, so it is best to choose one that works well with your wok. For example, using a wok on a small-burner gas stove will produce a different result than using a large-burner gas stove. Based on the shape of the wok, the gas stove to choose should have a small burner.

The disadvantage of a large burner is that the heat does not reach directly to the bottom of the pan, but to the sides of the wok. To ensure even heat on the bottom, where the food is concentrated, choose a small burner.

Also Read: How to keep apples from turning brown with Honey

Tips

First and most important tip

When purchasing a wok, beginners usually do not think about the compatibility of the heat source and the size of the wok. However, this is the most important factor. Its importance cannot be stressed enough.

When used on a gas stove, a larger wok requires more heat. If the wok is much larger than the gas stove, the food will not heat evenly.

Seasoning the wok correctly

It is no secret that woks need seasoning. For the novice, seasoning may seem like a difficult task. But the best advice for cooking with a wok on a gas stove is to master seasoning.

Preheat the wok before cooking

The key to a good stir-fry is to cook the ingredients over high heat. It is recommended to leave the wok on high heat for at least 10-15 minutes before using it. This allows the pan to get hot and achieve the desired result. Traditionally, woks have been placed on a volcano burner for optimal heat.

Choose the right oil

The importance of using the correct oil cannot be stressed enough. When an amateur cooks with a wok on a gas stove, it is easy to use whatever oil is available. This foolish mistake leads to burning the food. Remember that wok cooking requires very high heat. Therefore, choose an oil with a high smoke point.

Small burners are best

On gas stoves with multiple burners, it is best to place the wok on the smallest burner. This will ensure a concentrated heat flow. Larger burners end up sending heat to the sides. You want to concentrate the heat on the bottom, where the food is, so that the heat is distributed throughout the wok. For this reason, I always recommend using a deep, sturdy carbon steel wok. This is because carbon steel distributes heat well. 6.

Use the proper spatula

Many chefs do not know what kind of spatula to use when cooking in a gas stove wok. As you may have noticed, this is an expensive mistake. Ideally, you should have a special spatula with a long handle. If you don’t like spatulas, you can choose a long Chinese ladle. You can also opt for a spoon. But a spatula like this makes wok cooking much easier.

Do not put more in

When cooking with a wok on a gas stove, all the ingredients need to be evenly cooked and charred. This will not happen if you double the recipe or add too many ingredients. The food may end up cold. I have noticed that many amateur chefs make this mistake. So remember to measure your ingredients according to the size of your wok. Even if you are making a dish according to a specific recipe, make sure you have the right amount so that it doesn’t overflow.

Also Read: How to Keep Green Bananas From Ripening

Use wok rings

Another common problem with wok cooking on a gas stove is that the wok can wobble. Due to its unique shape, many of you may have experienced this problem. You can easily solve this problem by purchasing a wok ring. It helps to hold the wok in place while cooking. It also helps regulate the heat.

Wok rings are available in a variety of shapes and styles. Wok rings are usually carbon steel, stainless steel, or cast iron. It is recommended that you bring your own wok so you can choose the one that is right for you.

Defrost meat properly

Putting meat directly from the freezer into a hot wok will cause the temperature to drop instantly. This makes using a wok pointless. We recommend that you thaw the meat completely before using it. If using marinated meat, drain the marinade completely before placing it in the wok. Wipe off any remaining oil with paper towels. If there is any debris on the pan, scrape it off lightly.

Learn the art of stirring food

You decided to buy a wok after watching a cook use it skillfully to stir-fry food. Now you need to learn how to stir and turn your own food. You should start with small quantities to avoid waste. You can also master it by watching videos online.

Also Read: How To Boil Milk WithOut Curdling

Why I Purchased a Wok?

At the beginning of the pandemic, I was reluctant to eat out, but I still needed Chinese food. Not the Americanized stuff sold at the local fast food restaurant, but the real thing. So I finally decided to buy my own wok.

The large cast iron enameled wok was nowhere near good enough for stir-frying. Then I found myself chasing the ingredients around the edge of the pan. Shredded red peppers and shallots were falling to the side. I had already tried something new in the kitchen, how about a wok?

The wok, a large bowl-shaped pan that is always found in the kitchens of Chinese restaurants, is versatile and economical. Its design allows it to be used not only for stir-frying, but also for deep-frying, simmering, and steaming, eliminating the need to buy separate cookware for each task. So there is no need to buy separate cookware for each task. It saves space and is environmentally friendly if you have a small kitchen.

Also Read: How to Slice Cheese Thinly

How to Use a Wok On a Gas Stove | Video Explanation

Conclusion

Both flat-bottomed and round-bottomed woks can be used on gas stoves. A wok always provides the maximum amount of heat needed for cooking. When using a flat-bottomed wok on a gas stove, a wok ring is not necessary. It can always be balanced without problems.

If you have problems balancing the grated ingredients, especially when stir-frying, you will need additional stability.

The wok can easily be used on any cooking surface. It does not matter what type of gas stove you have in your kitchen.