Preheating a wok and smoking the oil are different stages. Preheating comes before the oil is added and can reduce food from sticking; visible smoke means the oil itself has reached a smoking condition, which is not the same objective.
Start with the sequence
The cited guidance recommends preheating the wok before adding oil. If the heat is too strong at that point, the heat can be reduced and the wok allowed to cool slightly before oil is added.
For high-heat stir-frying, the cook should choose an oil described as suitable for high heat and having a high smoke point. This keeps oil selection separate from the decision about how hot the wok should become.
How to check the two stages
- Wok preheating: The wok is heated before oil enters it. The stated purpose is to reduce sticking.
- Optional cooling: The heat may be lowered and the wok may be allowed to cool a little before adding oil.
- Oil heating: The oil should be appropriate for high-heat stir-frying.
- Smoking: Once the oil visibly smokes, the cook is no longer dealing with mere wok preheating. Smoke should prompt a reassessment of the heat, not be treated as the target.
What the reader must still confirm
The cited guidance provides no universal heating time, wok temperature or fixed moment for adding oil. Each reader must still check the oil label for its stated high-heat suitability and follow any applicable care instructions for the wok. Without verified heat and timing guidance, a specific numeric endpoint should not be assumed.