How to Buy and Season a Wok?
How to Season a Carbon Steel Wok?
Carbon Steel Wok Buyers’ Guide
A wok is a cooking vessel with a round bottom, which originated in China. The most distinguishable feature of the wok is its shape, which gives the wok a gentle flare to the edge so it is easier to push food up onto the sides of the cooking vessel. A wok with a round bottom enables a spatula or ladle to collect all the food from the bottom of the wok and throw it around easily; this is very hard to do with a pan that has a flat bottom. With a traditional pit stove or gas hob, the bottom of a round wok gets hotter than a flat pan and is better for stir-frying. Woks can be used for a whole bunch of different cooking techniques from China, such as steam pan frying, stewing, stir-frying and more.
With proper care and maintenance, a carbon steel wok can last forever. When you have taken the wok out of the packaging, wash it with hot water, some liquid dish detergent and a stainless steel sponge or pad. If you see it fit, scrub the outside of the wok with a sponge and an abrasive cleanser, but never use abrasive on the interior of the wok. Rinse the wok and dry completely, then place it on high heat. While moving your wok, turn it and tilt it up to the rim and back. Keep doing this until the metal turns into a blue-yellow hue and remove from the stove. Turn the heat down to medium-low and add approximately 1 ½ teaspoon of oil onto the surface of the wok. You can use paper towels to rub the oil over the wok surface. Heat your wok on medium heat for around 10 minutes and wipe off the oil. There should be black residue on this towel, and you should repeat this process until there is no black residue (around 3 times), and then it is ready to use.
It is important to clean your wok thoroughly to guarantee a long life. Start by rinsing the wok in hot water and gently scrubbing off any leftovers with a nonmetallic scrubber. If there is any stubborn food stuck on the wok, then soak it in hot water for a few minutes to loosen the food. Rinse your wok until there are no particles left on it and dry it thoroughly with paper towels. To finish drying the wok, place it on the stovetop and turn the heat to medium or medium-high. Wipe the interior of the wok with some vegetable oil to prevent rusting. You can skip this step if your wok is seasoned and frequently used. Then let it fully dry and store it until the next use.
Kitchen tools price updated on 2020-01-19 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.