How to Season a Wok
Seasoning a carbon-steel wok, like seasoning a cast-iron skillet, seals the cooking surface and prevents rust. A well-seasoned wok doesn't need a lot of oil, because food doesn't stick to it. Does this Spark an idea?
Instructions
-
-
1
Wash the new wok with hot water and mild soap.
-
2
Rinse well.
-
-
3
Place wok on stove over medium heat.
-
4
Fold a paper towel into a small square, and then soak it with fresh vegetable oil.
-
5
Wipe the hot wok until it is completely covered with a thin film of oil.
-
6
Switch to a clean paper towel pad and continue wiping the wok until it is completely covered with a thin film of hot oil.
-
7
Turn the heat to low and let the wok heat for 15 minutes.
-
8
Let the wok cool, and then use.
-
9
Reseason the wok if food sticks to the wok.
-
1
Tips & Warnings
After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool.
Always pat wok dry with a paper towel.
Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.
Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it.
Don't attempt to season a nonstick wok; you'll damage the coating.
Comments
View all 10 Comments-
I tried to season a nonstick wok and the surface looks different in places...ruined or can still be used? fixable?
-
neilj
Jul 12, 2008
Two months later, I ran into your question... Yes, carbon steel is the type of steel that is seasoned. Carbon-steel is porous. While cooking and seasoning, carbon (and stuff) gets deposited in the pores (the definition of seasoning). The process is done at high temperatures, so there is no health concern about matter being left in the pores. After time and heat, the impurities are not an organic problem, but rather contribute to the [non-stick, taste-releasing] metal alloy. The instructions are true, that after cooking, you don't want to wash the wok with soap -- or steel wool, God forbid. Soap will get into the pores, contaminate the "seasoning," which won't be good for the flavor of the next meal. And of course steel wool will remove the desired carbon build-up. Steel wool is good for keeping stainless steel shiny. Thats not where youre going with your wok. I -
neilj
Jul 12, 2008
Two months later, I ran into your question... Yes, carbon steel is the type of steel that is seasoned. Carbon-steel is porous. While cooking and seasoning, carbon (and stuff) gets deposited in the pores (the definition of seasoning). The process is done at high temperatures, so there is no health concern about matter being left in the pores. After time and heat, the impurities are not an organic problem, but rather contribute to the [non-stick, taste-releasing] metal alloy. The instructions are true, that after cooking, you don't want to wash the wok with soap -- or steel wool, God forbid. Soap will get into the pores, contaminate the "seasoning," which won't be good for the flavor of the next meal. And of course steel wool will remove the desired carbon build-up. Steel wool is good for keeping stainless steel shiny. Thats not where youre going with your wok. I
-
Jemalph
May 11, 2008
is carbon steel the same as iron?
-
Jemalph
May 11, 2008
is carbon steel the same as iron?
