Top 10 Tips for Mastering Wok Cooking

Posted: February 24, 2023

Looking to elevate your home-cooked meals with vibrant, Asian-inspired flavors? Look no further than wok cooking. Whether you’re a kitchen novice or a seasoned culinary enthusiast, this guide is brimming with valuable insights into the art of wok cooking. Our top 10 tips will help you get the most out of your wok, resulting in deliciously authentic meals every time.

From understanding the importance of seasoning your wok to exploring the versatility of this underused kitchen tool, our guide will provide you with a strong foundation in wok cooking. By the end, you’ll be ready to wow your loved ones with your newly honed culinary skills.

Tip #1: Choose the right size wok







Picking the right size wok is important. You want a wok that is no larger than 16”– ideally 12-14”; otherwise, it can be hard to maneuver. BlueStar’s Platinum Series burners have powerful 25,000 BTUs so make sure your wok is made of iron or steel. Both rounded and flat-bottom woks work on any of BlueStar’s open burner ranges.

Tip #2: Complete prep of all ingredients before cooking

Always prep all ingredients thoroughly before you begin cooking. Wok cooking happens very quickly leaving you no time to cut additional ingredients or pull something from the fridge.

Stir fry ingredients prepped for cooking

Tip #3: Place Your Wok As Close to the Heat Source as Possible

High, even heat is critical for the best results when cooking with a wok. With an open burner system available in BlueStar’s Platinum, Nova and Culinary Series ranges – no wok ring is required. You simply remove the top grate and are able to place your wok directly into the flame. This stabilizes the wok and more importantly creates better results with direct heat.

Tip #4: Properly season your new wok.







Start with a cup of salt, put over high heat (crank up the heat as far as it will go), and toss for 20 minutes. Then use a fat or oil with a high smoke point to finish the seasoning.

Tip #5 Preheat wok before each use

Always preheat your wok before every use. Add oil and wait until the wok begins to smoke. This will open the pores of the metal and seasoning, releasing the flavor stored in the wok.

Tip #6: Use high smoke point oils

For wok cooking, it’s best to use oils with a high smoke point such as grapeseed oil or peanut oil. Olive or vegetable oil has a lower smoke point and could burn your food and impact flavor.

Tip #7: Use proper ventilation

Proper ventilation is important when you are cooking anything, from scrambled eggs to searing steaks. But wok cooking gets especially smoky so proper ventilation is a must. Pairing a BlueStar vent hood with high CFMs and baffle filters is perfect for clearing the smoke, oil and smells from the kitchen.

Atlas Style Ventilation Hood from BlueStar

Tip #8: Power, Power, Power

The key to wok cooking is direct contact between the bottom of the pan and controlled, high heat like the open burners on BlueStar ranges and rangetops that can reach up to 25,000 BTUs. This will allow you to stir fry meat and vegetables very quickly to produce a crisp, fresh flavor.

Tip #9: Never fill past half way mark

Never overfill your wok past the halfway mark. You need room for displacement of food, and also it allows your ingredients to cook quickly and evenly.

Tip #10: Keep food moving

You’ll notice in wok cooking that the chefs are always keeping the food moving. This is important to the finish because by stirring and moving the ingredients you allow for reduction in the sauce to adhere to the protein and prevent the food from getting overcooked. Continuously move your pan or use a utensil to move the ingredients.

Cooking vegetables in a wok

Bonus Tip: Clean after use and proper wok storage

Clean your wok immediately after use with hot water and a sponge. This will protect the patina and preserve the seasoning of the wok. If the wok is likely to be left in storage for more than a week, use a brush or paper towel to cover the wok with a layer of oil or lard that will protect it. The best oil to use is peanut oil or canola oil, because they are inexpensive and have a high smoke point.

Integrated wok cooking with open burners creates a new level of ease and performance when trying to master the perfect stir fry for your family. Following these tips and tricks will allow you to wok cook like a professional chef in your home.

 To build your own range capable of wok cooking like a restaurant range, check out our Build Your Own tool now at

Check out our favorite wok recipe: Mongolian Beef from Chef Paul Marshall

Mongolian Beef






  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1/4 teaspoon salt
  • 2 teaspoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 pound sirloin steak, thinly sliced across the grain
  • 16 medium green onions, cut into 2-inch pieces


  1. Combine first 8 ingredients, stirring until smooth.
  2. Heat peanut oil in a large seasoned Wok over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.


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