With frequent trips to Asia (almost half-time living there at the moment), I don’t really get sick of Asian food. Even more so, if we can all it European style food, cooked in a wok. All fresh vegetables, some meet, some fried rice, cooking limited to a few minutes, and not a lot of dishes to wash up afterwards.
This is the arrangement. The wok, from Thailand, is cast aluminium, and very good for all kinds of wok cooking styles, including stir fry, fried rice, deep fry, steam cooking, and so on.
The real key to wok cooking is not so much the wok itself, which comes in various types of materials (never take anything that is coated, either black steel, cast iron, or aluminium give the best result). The real key is the burner, and its power. Unless, if you have a really strong custom build induction coil heater… more about his later.
The burner, it is propane fired, and comes in an easy to assemble set of parts, for about EUR 40, delivered. Great value.
See the data. The power is pretty good, and can be regulated down a bit if needed. But most times, I use this thing full power, along with a 5 kg propane bottle, which seems to last for a while.
Before you use a new wok, be sure to clean it properly, and then burn-in by using some vegetable oil (heat resistant, don’t use olive oil). With some paper towel, and a wooden stick, wipe the wok inner surface, while it is really hot, and until some brown layer is forming. This should all be done on outside, and only use a small amount of oil, and never hold your head anywhere close to the wok, because the fumes may catch fire any time. At my end, everything worked out nicely and quietly, but not without the smell or burning hot vegetable oil.
After cool down, time for some first dish. This is not a cooking block, sure you will find your own recipes.
Cleaning is easily accomplished with hot water and a very minor amount of a mild cleaning agent. If at all possible, just wipe out and clean with water, no cleaning agent, and use daily, to preserve the anti-stick properties of the surface.