How to Season a Wok and Daily Wok Care

If you ’ ve read our post on choosing a wok, you now know that our personal preference here at The Woks of Life is a classical carbon paper steel wok. You may have even gone out and purchased one. But it ’ s besides authoritative to know how to season a wok. Most require seasoning before first base use and cover maintenance to continue building that nonstick patina .

A Brief Overview

basic carbon steel wok models typically range from 12 to 16 inches ( 30 to 40 curium ) in diameter and are made with 14- to 16-gauge steel. ( 14-gauge is about 2mm thick, and 16-gauge is about 1.6mm thickly. )
Most basic carbon paper steel woks made for home use have a long handle on one end and a benefactor wield on the early so you can use two hands to lift it. many taiwanese grocery stores stock certificate these basic woks, so try shopping locally and check your options online before making your final purchase.

We have a few links and resources on our chinese cook tools page and on our mail on how to choose the best wok for you .
Below, we ’ ll walk through the detailed first-time temper process that you should apply to every new carbon sword wok .
( That said, friendly reminder to besides be mindful of any manufacturer ’ s directions and warranties you may have ! )

Building a Patina

After you go through the initial wok seasoning procedure, all you need to do is cook with your wok frequently and follow our easy directions to care for it properly !
Cooking with your carbon steel wok regularly means that the metallic element will be exposed to lots of oil at high temperatures, and over time, it will continue to season naturally .
I made dinner at a supporter ’ sulfur sign of the zodiac once, and I was horrified at his wok. It was downright greasy and covered in crusty layers of old food. His “ method acting ” of seasoning was not scrubbing the wok clean after habit .
Do. not. Do this .
equitable follow these steps and essential pointers, and your carbon paper sword wok will age gracefully and form a beautiful patina that any chinese cook would be proud of .
Let ’ s do this .

When you are seasoning a wok for the first time

Your carbon steel wok will come with some industrial oils and dust on it from the factory, so it ’ sulfur always best to give it a flying wash with some meek saponaceous water. A scrub sponge with a green scouring pad on one side is all you need .
After washing, towel dry your wok and transfer it to your stove. Wrap the benefactor handle and even the lower assign of the hanker cover with heavy duty aluminum thwart to prevent them from burning. ( The photograph did not show this because I forgot to do it, but I added some hydrofoil halfway through the work. )
How to Season a Wok and Daily Wok Care by thewoksoflife.com Set your wok over high heat. Make certain you clear the stove sphere, because things will get quite hot. Keep a dry towel or a heatproof kitchen baseball glove handy .
How to Season a Wok and Daily Wok Care by thewoksoflife.com once the wok heats up, it will start to turn a dark brown color and begin to smoke. This indicates that residual oils are burning off. You can not see much smoke in the photograph, because we have our trustworthy kitchen hood going at full blast .
How to Season a Wok and Daily Wok Care by thewoksoflife.com following, the wok will begin superheating and the impurities from those industrial oils will burn off. Tilt the wok to superheat one sphere at a time, and you ’ ll see it turning black and blue as the carbon sword heats through .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Continue tilting the wok while you systematically heat all areas of the wok. Be diligent at this step to ensure tied seasoning .
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com ( At this point, I realized I needed to cover the handles with big duty foil ! I quickly wrapped the handle adenine best as I could, but you should do this before you start. )
How to Season a Wok and Daily Wok Care by thewoksoflife.com ( My wok handles got a piece scorch, but hey it adds character, right ? )
How to Season a Wok and Daily Wok Care by thewoksoflife.com This inflame process will take some clock time, depending on how hot your stove is .
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com once your wok has been in full heated, the carbon paper steel will take on a blue sky tint .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Turn off the burner and set the wok back on the stove. carefully pour about 1 cup of water into the wok to cool it off. Beware of the hot water splash !
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com once cool, move the wok to your sink, and use some balmy detergent and your scrubbing pad to give it a easy scrub. Rinse thoroughly with clean, cool water .
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com You may see some dark spots in the alloy from impurities in the carbon steel, but it ’ s nothing to worry about .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Wipe down the excess water with a newspaper towel, and space the wok back on the burner to dry it over medium high inflame .
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com After drying, add about a tablespoon of vegetable petroleum to the wok over low heat .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Spread the oil around the wok by tilting it until you get an even coat, and heat for about 1 minute .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Turn off the estrus and use a pen up newspaper towel to begin wiping down the wok. Use your wok spatula to start, since the wok will be hot. After it cools, you can hold the newspaper towel with your hands to continue wiping it down .
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com I like to reheat the wok again at this point until merely smoking. then turn off the heat and give your wok another light scrub with water alone. You can see that the vegetable anoint has begun to form a patina already !
How to Season a Wok and Daily Wok Care by thewoksoflife.com Towel off any remaining water, reheat the wok, and vegetable oil it again using a fold paper towel .
How to Season a Wok and Daily Wok Care by thewoksoflife.com You will be repeating this action every time after you cook. Reheating the wok to remove any trace moisture that you can not see with the bare eye is very important to prevent rust .
For now, your new wok is seasoned and fix for your first stir-fry cup of tea !
How to Season a Wok and Daily Wok Care by thewoksoflife.com

Cook your first dish after Seasoning your wok!

You can start start cooking right away with your temper carbon steel wok ! We chose to start with a leafy green dish like stir-fried spinach .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Heat the wok until precisely smoking. then add petroleum, minced garlic, and your spinach or other leafy greens .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Stir-fry the spinach until just wilted, season with white pepper and salt, and serve !
How to Season a Wok and Daily Wok Care by thewoksoflife.com then follow the lapp easy steps to care for your seasoned wok over time :
After your wok is cool adequate to handle, move it to your kitchen bury, and use your scrubbing pad and some water to lightly scrub and rinse the wok clean. ( You can use dish soap, but it ’ s not required for a light smasher like this. )
Towel dry, reheat, and after it is cool enough to touch, wipe the integral wok down with a newspaper towel and a few drops of vegetable oil. Your wok ’ mho ready for repositing until your next dish !

When you haven’t used your wok IN a long time

Did you buy a carbon paper steel wok years ago and promptly forget about it ? We ’ rhenium here help you dust it off and get it back into the swing of Chinese home plate cook .
But after a hanker fourth dimension of no use, it may be a little worse for wear. hera ’ s what you can do to revive it :

  1. Scrub it thoroughly with a small amount of mild dish detergent and make sure to get the entire surface area as clean as possible.
  2. Dry with a paper towel and heat the wok over high heat until all the moisture has evaporated. Let it cool.
  3. Rinse and scrub the wok again lightly another time, and dry the wok over the stove.
  4. Heat the wok on low, and pour in 1 tablespoon of oil, swirling the oil evenly. Remove from the heat.
  5. While the wok is still warm, use a paper towel to spread the oil over the entire inner surface of the wok.  There should be no standing oil.
  6. Your wok is now again ready to use!

How to Season a Wok and Daily Wok Care by thewoksoflife.com sometimes a wok can rust on the bed like this one pictured below. You can give the outside a good cancel to remove the open rust and wipe it down with a few drops of oil on a paper towel .
Be sure to heat the wok to dry it thoroughly after each use to prevent far rust .
How to Season a Wok and Daily Wok Care by thewoksoflife.comHow to Season a Wok and Daily Wok Care by thewoksoflife.com

Regular wok care

After you ’ ve removed the food from the wok, laundry it .
Some people think seasoning a wok means leaving the anoint and film from your last meal, but that ’ s a park misconception. In general, for light cook, scrub the wok with equitable body of water. For heavier oily residue, use dish soap arsenic well .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Use a circular scrub motion with a scouring pad .
How to Season a Wok and Daily Wok Care by thewoksoflife.com clean it thoroughly ! You don ’ t have to scrub it to death, but you do want to clean cut and crusty bits and any excess petroleum just like you ’ d do with any other pan .
This is particularly true after cooking dishes with heavy sauces, when some of the sauce may be crusted on .
How to Season a Wok and Daily Wok Care by thewoksoflife.com If needed, scrub the outside of the wok with the scouring pad. It ’ sulfur fine if the outdoor of the wok is a little grating .
Rinse the wok and dry thoroughly with a kitchen towel or paper towel. Place the wok back on the stave and heat until all the water has wholly evaporated .
How to Season a Wok and Daily Wok Care by thewoksoflife.com Let the wok cool and wipe the inside with a few drops of petroleum and a paper towel. Wipe the oil all over the wok to give the surface a light coat .
It ’ south perfectly convention to see some brown remainder on the paper towel after this wipe-down .
How to Season a Wok and Daily Wok Care by thewoksoflife.com If you do see rust form the next time you use it, it is likely that it was not completely dried or you may not have used enough oil .
How to Season a Wok and Daily Wok Care by thewoksoflife.com This is our boastfully 20-inch ( 50cm ) wok that we use on our range with the give wok burner. We use this for steaming large dishes, cooking during holidays and parties, and when blogging, of course ( lots of airfoil area for photograph ) ! You can see the beautiful glazed patina after using it about every day for the past 12 years .
How to Season a Wok and Daily Wok Care by thewoksoflife.com

Tips for Maintaining a Seasoned Wok

  1. Always wash and dry your wok after cooking and wipe it down with vegetable oil, even after a simple steaming.
  2. If you find the wok has a rusty spot, then you probably did not heat it long enough to get rid of all the moisture or did not use enough oil to wipe it down. Pay attention to these two important steps!
  3. If you just cooked an especially strong food (e.g. a fish or a curry dish), you may have to wash and heat the wok twice. Heat helps rid the wok of residual flavors. It’s disappointing to cook a lightly seasoned dish only to taste the fish you cooked last night.
  4. If you haven’t used the wok in a long time, you should wash it before using.
  5. Never put your wok in the dishwasher!
  6. After cooking with vinegar or any other acidic ingredient, promptly wash your wok. Any acid will wear away the patina of the wok. You can also use a stainless steel wok or a pot to cook hot and sour soup or dishes like our sweet and sour pork or Peking ribs.
  7. If you see buildup or if your wok is looking worse for wear, you can follow the steps for a new wok above to re-season it anytime.

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4.94

from

65

votes

How to Season a Wok

While we think carbon steel is the best overall material for a wok, carbon steel woks do require seasoning before use. Here’s how to to do it.

How to Season a Wok and Daily Wok Care by thewoksoflife.com

Prep:

5

minutes

Cook:

30

minutes

Total:

35

minutes

Print

Ingredients

  • carbon steel wok

  • aluminum foil

  • accelerator stove or outside burner ( gas is best, though you can besides do this on an electric stave )

  • oven baseball glove or dry kitchen towel

  • scrub sponge or scouring pad

  • wallpaper towel ( for wiping petroleum onto the wok )

  • 1 tablespoon vegetable petroleum

Instructions

  • If your wok has wooden handles, wrap them in heavy duty aluminum thwart to prevent them from burning .
  • Set your wok on your stove set to the highest heat. Make sure you clear the stove area, because things will get quite hot. Keep a dry kitchen towel handy or better yet, a silicon/heatproof kitchen mitt in case the wok handles get too hot.

  • Once the wok heats up, it will start turning a dark brown color and begin to smoke. This indicates that the residual oils from the wok are burning off. Next, the wok will begin superheating and the impurities from those industrial oils will burn off. Tilt the wok to superheat one area at a time, until the entire wok surface has taken on a blue tint.

  • Turn off the burner. Carefully pour about 1 cup of water into the wok to cool it off.

  • When your wok is completely cooled, move it to your sink and give it a light scrubbing (you can use a small amount of dish soap). Rinse your wok thoroughly with clean cool water. You may see some dark spots in the metal from impurities in the carbon steel, but this is nothing to worry about.

  • Wipe down the excess water with a paper towel and place the wok back on the burner to dry it over medium high heat.

  • After the wok is thoroughly dried, add about a tablespoon of vegetable oil to the wok over low heat. Spread the oil around the wok by tilting it until you get an even coating. Turn off the heat and use a twice-folded paper towel to begin wiping down the wok. Use your wok spatula to start since the wok will be hot.

  • Repeat this process one more time ,and your new carbon steel wok is ready for cooking your favorite dishes!

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a cosmopolitan road map to our readers, we are not attest nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. respective on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferable nutrition calculator to determine nutritional data with the actual ingredients and quantities used .

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Category : How To

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