Cooking with a wok

Native of China, but nowadays used all over the world, a wok is a dome-shaped pan, once made only of iron or cast iron, now also of stainless steel or teflon.

It allows you to cook by dipping the food in little oil, as the central point is in direct contact with the flame. It is used for any type of cooking, from deep frying to steaming, casseroling, or stewing. A typical characteristic of wok cooking is its speed. This type of cooking allows you to maintain the nutritive value of food unaltered, while its flavour remains unchanged.

A tip:
rinse your wok under running water, with little or no detergent and a soft sponge. Dry it on the fire and put it away after having spread a few drops of oil on its surface.