Why you need to re-season your wok!
What is wok hei? In direct Cantonese translation, it means “wok air” wok as in 锅 (guo), the equipment used in a Chinese kitchen for cooking stir fry. Air as in 气 (qi), the gas state. Wok hei has a kind smoky and charred taste and flavour and yet not burnt. It’s when your taste buds can’t work out which of the 6 taste senses it falls into and it’s want more to fulfil its curiosity.

To get wok hei from stir fry, the dishes are cooked in super high heat quickly. The power output from a home cooking stove is incomparable to that of a commercial cooking equipment in a restaurant, therefore it is more difficult to get the same level of wok hei in your stir fry at home. However there are a few tricks you can employ to achieve ultimate wok hei in your stir fry at home. One of them is to ensure your wok has the ability to absorb maximum heat available. A regularly used wok has a lot of soot and black stuff sticking to the underneath of the wok. The wok bowl itself has a black coating which you guys calls it “seasoned”. The presence of these coatings impede the wok’s ability to absorbed heat. Therefore it is important to re-season your wok every now and again to burn off any coating to leave the wok in a pure metal state.
A clean wok heats up faster and retain heat better to give your wok a slight edge when it comes to wok hei cooking!
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