Things You'll Need:
- a wok, paper towels, vegetable oil
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Step 1
Preparing your non-teflon wok for great meals! Carbon steeled woks require some seasoning before use so that food won't stick and the wok won't discolour. After you remove the wok from the packaging, you will notice a lacquer type residue. You need to remove the film of lacquer from your wok. This will help get best cooking results. First place the wok on the stove top, fill it with cold water and then add two (2) tablespoons of baking soda. Bring this to a rapid boil for about 15 minutes. Next drain and scour off the varnish with a plastic scourer. Repeat this process if any lacquer remains. Now rinse the wok dry. It is now ready to be seasoned!
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Step 2
To season your wok, place the wok over low heat, have a roll of paper towels and vegetable oil handy. As soon as the wok is hot, carefully wipe it with a piece of the oiled paper towel. Repeat this step with freshly oiled paper towels until it comes away clean and without any trace of colour on it. Keep in mind a seasoned wok should never be cleaned with soap! This will remove any seasoning.
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Step 3
To clean your wok, simply use hot water and a sponge or plastic scrubber. Dry the wok well after washing. Always store your wok in a dry well ventilated area. Use your wok often for great meals this is the best way to keep the flavour and seasoning in the wok!
Comments
LaughNlearN said
on 3/24/2008 thanks!