How to Use a Cast Iron Wok

Like a cast iron skillet, a well-seasoned cast iron wok is an essential in the kitchen for stir fried meals. Cast iron woks are available with both rounded and flat bottoms to accommodate your stove. The rounded bottom wok works best on a gas stove, while the flat bottom is recommended for an electric range. Either type, if cared for, will last for years.

Things You'll Need

• Cooking oil
• Stir fry recipe
• Hot pads

Instructions

1. Season your cast iron wok if it was purchased un-seasoned. Pre-seasoned woks will be almost black in color, while un-seasoned cast iron will be gray. Seasoning the cast iron makes it virtually non-stick by closing the pores of the metal with oil, creating a barrier between the food and the iron. To season an unseasoned cast iron wok, wipe the inside and outside of the wok with a thick layer of cooking oil and place in a 350 degree Fahrenheit preheated oven for one hour. Turn off the heat and allow the wok to cool. Wipe away any excess oil.

2. Place the wok on the stove element and heat, over medium high heat until hot. Add the amount of oil called for in your recipe. Using hot pads to hold the wok, swirl the hot oil over the inside surface of the wok.

3. Allow the oil to heat in the wok until hot. Add the remaining ingredients in your recipe in the order they are listed. Some vegetables, such as onions and peppers, should be cooked in the wok until tender before other ingredients are added.

4. Wipe the wok clean with a damp sponge or paper towel after the meal is cooked. You can also wash the wok under hot, running water once it has cooled. The use of soap is not recommended, as this will remove the seasoning for the wok.

5. Heat the wok over medium heat for three to five minutes after washing. This will dry the wok thoroughly and prevent rust from forming on the metal. You can also wipe the clean, dry wok with a light layer of cooking oil to further prevent rusting.

Tips & Warnings

• Always use hot pads or oven mitts when handling a hot wok. Because the handles of a cast iron wok are generally made of the same material, heat will radiate to the handles.

• Anytime the wok begins to allow foods to stick, it is an indication that the wok needs re-seasoning.

• For difficult food particles left on the wok after cooking, use a steel or plastic kitchen scrubby to remove the food debris.

References

• Cast Iron, Humboldt State University
• Seasoning A Cast-Iron Pan By Janet Hackert, Nutrition Specialist, University of Missouri Extension
• Lodge Website

Resources

• The Irreplaceable Cast Iron Pans