Frequently asked questions
Find answers to common questions by selecting from the questions below. Can’t find your answer? you can always drop me a line here.
Clean and care
- 100% PFOA Free
- No lead, cadmium, or mercury
- Manufactured under the strictest American health and safety standards
- Suitable for healthy cooking
- Before stir-frying, thoroughly dry all ingredients.
- Preheat wok until hot. You can tell when your wok is ready when you add some water droplets into it and the beads of water dance across the surface.
- Add oil to hot wok: then tilt wok to coat sides with oil.
- Crush ginger, garlic, and green onion against the sides of the wok using the back of a spatula so that their juices season the oil.
- Always wait until oil and wok are hot before adding additional food.
- Unless the recipe states otherwise, food should be added in batches. Place food in the centre of wok. Then push cooked foods up the sides of the wok to make room for the new batch to cook.
- When stir-frying minced meat, use the edge of spatula to separate clumps for even cooking.
- When adding wine or stock, splash liquid against the sides of the hot wok. The liquids should sizzle to intensify their flavours.
- If too much liquid accumulates in the wok, push food up sides and reduce liquid in the centre of wok over high heat: then proceed.
- Most stir-fried dishes cook in only 3 to 5 minutes. Sauces should be prepared ahead of time and seasonings arranged in small dishes within easy reach of the stove.
- Meats and vegetables should be cut into suitably sized pieces before you begin cooking. Hard vegetables with longer cooking times, should be cut into bite-sized pieces and either steamed or blanched in boiling water prior to adding to the wok.
- Make sure you have rinsed your raw ingredients with cold water. Adequately drain them and pat dry.
- Generally, seasoning, condiments, meats and vegetables are cooked separately in batches in the order of required cooking times. Each is tossed in hot seasoned oil to accentuate its individual flavour. Then all the foods are stir-fried together.
- Make sure you don’t over stir. It will take only a few minutes for vegetables to become crisp and colourful and meats to be lightly brown and juicy.
- Finally, a corn starch solution is added to lightly bind all the flavours and textures together. Quite a mouthful, right? But trust me, keep practicing and you will master the stir-fry in no time!