All wok cooking requires some water. The “waterless” wok is so named because it reduces water use in many ways. Most notably, the waterless wok does not use water as a means to cool the equipment. Conventional wok stoves use water for two main purposes:
- Cooling the stove top -- as wok stove burners generate high levels of heat for fast meal preparation, water flows across the cook top to absorb excess heat that could damage the equipment.
- Cleaning the wok -- the wok is rinsed between each dish that is prepared. A small amount of water is also used for cleaning the cook top.
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