When you buy a wok, sometimes they come with a lid and sometimes they don’t. It might be that a wok has a corresponding lid that’s sold separately, but why don’t they come as a single unit? It might have you asking the question of whether or not you actually need a lid for your wok, and we’re on hand to answer your questions and to clear up any confusion you might have around it. So, does a wok need a lid, when should you use a lid and how do you wash it? Let’s take a closer look:

Does a wok need a lid?

When you watch a trained chef use a wok, you’ll rarely see a professional using a lid on their wok. This is because the wok needs to be left open for frying and searing, which is what most of the Asian cuisines call for. Wok lids aren’t imperative for the authentic culinary results that you’re looking for in Asian cuisine, but some woks do come with lids and they’re often wooden. However, more modern wok lids can be either aluminium or steel, depending on where you purchase it from. 

Here at School of Wok, we have a wide range of wok lids and woks available on our online store, including steel wok lids and heavy-duty carbon steel wok lids that vary in size from 12” to 14”. Should you want the flexibility of a wok with a lid, then those options are available to you through us here at School of Wok. We understand the importance of having high-quality cooking utensils at the heart of your culinary adventure, so you can always rely on us to provide pots and pans, chopping boards,  kitchen knives and more that will stand the test of time. 

When should you use a wok lid?

While woks, more often than not, are used without a lid, there are some instances where a lid should be used when cooking in a wok. Those instances include the following:

For simmering & boiling

If you’re wanting to bring something to the boil, then the wok lid is needed. This is because it’s harder for the heat to escape through a lid and so the food or liquid will boil far quicker than it would without a lid. Basically, if there’s an instance where you’re looking to keep the moisture inside the wok, then use the lid. 

For braising

Braising is an excellent cooking method for tough cuts of meat, such as pork shoulder or beef brisket. Braising is a go-to method for those types of cuts of meat because it generates moist heat, rather than dry heat. Tough cuts of meat rely on moisture in order to soften and to allow for a more enjoyable dining experience. 

A moist heat needs to be experienced for a long period of time so that the collagen and connective tissues can break down effectively, therefore making for a tender cut of meat that was once tough. By leaving the wok lid on, the meat is constantly being steamed and simmered in its own liquid which, in turn, adds to the flavour. 

For steaming

Steaming is only an effective cooking method if the steam and heat is allowed to remain within the wok. This is especially the case if you’re looking to steam vegetables, seafood, grains or even things like dumplings and bao buns. Keeping the wok lid on will prevent the steam from escaping, which is what is needed to, you guessed it, steam the food in the first place. 

When shouldn’t you use a wok lid?

Just as there are times when you should be using a wok lid, there are times when they’re simply not necessary. In addition, wok lids can be a hindrance when you’re cooking certain foods or using specific cooking methods. So when shouldn’t you use a wok lid? Let’s find out:

For thickening ingredients

If you’re wanting to thicken up a sauce, a gravy, a stew or another dish that’s wet but that shouldn’t be watery, then keeping the wok lid on is not the way forward. Take the lid off to let the excess moisture escape. This, in turn, will cause the food to dry out slightly. Keep the lid off until the desired consistency has been achieved.

For searing

Searing, unlike braising, should be done with the wok lid removed. This is because searing needs to take place in an extremely hot pan, with the sole aim of creating beautiful caramelised crusts on a range of different proteins and vegetables. When it comes to searing, moisture is an absolute no-no, especially if you’re looking for the more delectable, authentic results. The steam generated will stop the edges of your proteins and vegetables from crisping up, which is the whole point of searing food. Don’t put the wok lid on if you’re wanting to achieve an exceptional sear with a professional finish. 

For frying

Moisture gets in the way of the finish of stir-fried dishes. Much like with searing, frying needs to achieve crispy, charred results that’s packed with flavour. Not only does moisture prevent the food from crisping up, but it also waters down any flavour that might have been present. Don’t put the wok lid on when frying, although it might be tempting if you experience spitting of oil for instance, because this generates steam. When frying, simply leave the wok lid off for the perfect results every single time. 

How to wash a wok lid

Washing a wok lid is simple enough. It should be washed just as you’d clean your wok. However, if you have a completely wooden lid, then the care of your wok lid will be somewhat different. This is to prevent the wood from warping or cracking. Don’t let the wooden lid sit in water for too long and don’t use a scraper to remove food scraps as this could take chunks out of it. 

For a wooden wok lid, you should dunk it a few times in hot, soapy water, then take it out and use a soft bristles brush to remove food debris. Dry off your wooden wok lid with a clean towel but then leave it out on your draining board until it has dried completely. Wood can retain moisture for several hours, so it needs to air-dry for as long as possible. 

When it comes to aluminium or steel wok lids, leave it to soak for a few minutes in hot, soapy water, then use a simple dish sponge to clean the lid. Once you’re done, this too needs to be left to air-dry on a drainage rack before being stored away until it needs to be used once again. 

School of Wok are pleased to offer specialist cooking courses in London. We have a wealth of different cuisine types available for you to choose from, using Chinese, Thai, Vietnamese, Japanese and more. If you would like further information about attending one of our cookery courses in London, or to get your workplace involved on one of our corporate cooking events in London, then get in touch with a member of our friendly, expert team today - you can give us a call on 0736 526 6695 or email us via [email protected].