How to season a wok
The wok is a metal pan with sloping sides and a rounded or flat bottom. The 14 in( 35cm) wok is the best size for home use. See more hints and helpful tips
Seasoning a wok (seasoning a wok with oil)
Scrub the wok in hot sudsy water to remove the protective oil applied when manufactured. Rinse well and dry thoroughly. Season the cleaned wok by heating and rubbing a small amount of peanut oil on the inside surface with a paper towel. Re-heat the wok until hot and repeat the process two more times. Your wok is now ready for use.
During the course of cooking a meal, the wok need only be cleaned with hot water, using a bristle brush used for Teflon pans. When you are through using the wok, wash in sudsy water and rinse. Dry over medium heat and rub a dad of oil on the inside surface to prevent rust. Eventually, with constant use your wok will assume a darker colour on the inside which results in smooth non-stick cooking. Never scour your wok with harsh cleaners. If rust appears, simply scrub clean and re-season. Any time the wok is used for steaming, it must be re-seasoned afterward in order to prevent foods from sticking. However, only one coating of oil is necessary for seasoning your wok.
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