Give a wok for Christmas

Heather Little-White, PhD, Contributor

Gifts for the kitchen are always appreciated, and Christmas is a very special time to give a wok to that person in your life who may be a cooking enthusiast anxious to try some oriental dishes in the New Year. Nothing is more exciting than the sizzle of fresh ingredients on the base of a hot wok for a delightful stir-fry dish you can make in a flash. But there are certain guidelines when buying a wok

Size and shape: Woks come in several sizes - from a 25cm base to 60cm. Round-based woks work best on gas stoves while flat-based woks are better for electric stove tops. Portable woks with electric plug-in attachment are also available. Originally, the finish was aluminium, but now they come in colours, with red being the most popular (in keeping with oriental tradition).

Finish: Finishes vary from cast iron, forge-cast, aluminium or stainless steel, non-stick to carbon-steel.

Accessories: The wok should be used with its accessories. A wok sang, traditionally made of metal, is a shovel-like utensil that is used for lifting, tossing and stir-frying food in carbon-steel or cast-iron woks. A wooden spatula may be used in non-stick woks to prevent scratching the surface.

Seasoning the wok: Stainless steel or non-stick types do not need seasoning. However, the original woks made from carbon steel or cast iron should be seasoned before being used for the first time. Seasoning the wok prepares it for extremely high temperatures to which the wok will be exposed.

1. Wash the wok in hot soapy water to remove any trace of grease and dry thoroughly.

2. Place the wok over high heat and when hot, use one tablespoon of cooking oil on absorbent paper and rub all over the inside surface.

3. Leave the wok over high heat for about 10 minutes, wiping continuously with a ball of absorbent paper.

4. Repeat the process twice.

You should be aware that seasoning the wok creates a fair amount of smoke as the oil is efficiently burnt from the surface. Be sure to wear mittens when holding the oil-soaked absorbent paper.

Once the wok is properly seasoned, care is easy. It should be washed in hot, soapy water with a sponge or cloth. Souring pads, steel wool or other course material should not be used on the wok. Electric models cannot be immersed in water. Dry the wok by placing it on the stove top over low heat for a few minutes. Finish over by rubbing with a thin layer of cooking oil. This prevents rusting during storage.