If your wok is sticking to the flame, it means that the wok is not sitting securely on the stovetop and is likely moving around, causing the flame to touch the sides of the wok. To prevent this issue and ensure proper stability, follow these steps:
Use a Wok Ring or Stabilizer: Most traditional round-bottom woks require a wok ring or stabilizer to sit securely on a Western-style gas stove. The wok ring provides a stable base and prevents the wok from tipping over. Place the wok ring on the burner, and then position the wok securely within the ring.
Adjust the Burner Size: Make sure you are using a burner that is suitable for the size of your wok. If the burner is too large, the flame might extend beyond the bottom of the wok, causing uneven heating and potential sticking.
Center the Wok: Ensure that the wok is centered correctly on the burner to maintain a stable position. The wok should be placed directly over the center of the flame.
Check for Level Surface: Ensure that the stovetop is level. If it's not, you might need to adjust the legs of the stove or use leveling pads to create a stable cooking surface.
Use a Flat-Bottom Wok: If you find it challenging to stabilize a round-bottom wok on your stove, consider using a flat-bottom wok. Flat-bottom woks are designed to sit more securely on Western-style stovetops.
Prevent Overheating: Avoid using excessively high heat when cooking with a wok, as this can cause food to stick. Instead, use medium to high heat, and preheat the wok before adding oil or ingredients.
Proper Oil Heating: When adding oil to the wok, allow it to heat up for a few moments before adding ingredients. This helps to create a non-stick surface and prevents sticking.
Cook with Proper Techniques: Use proper wok cooking techniques like tossing and stirring the food regularly to prevent it from sticking to the wok.
Remember, practice and patience are essential when mastering wok cooking. With time, you'll become more skilled at using the wok efficiently and preventing sticking issues.