- You don’t necessarily have to own a wok to cook good Thai food, but you’ll find stir-frying a whole lot easier in a wok than in a shallow frying pan, where ingredients easily slip over the side.
- Any wok will do, as long as it’s properly ‘seasoned’ before the first use, so make sure you read those user instructions.
- Consider what hob you’ve got. Woks need the intense heat you get from an induction or gas hob, so if yours is an old-school electric one, you’re better off firing up your BBQ and taking your wok outside.
- It’s important not to over-fill your wok when you’re cooking, as your ingredients will get steamed and soggy rather than stir-fried and crispy.
