How to Season a Wok With Peanut Oil
Woks are large pans used for making stir frys and noodle dishes. While the wok is useful kitchen item, you can't simply buy a wok at a store and cook with it -- you must first season it to create a non-stick surface. To season the wok, burn animal fat or oil, such as peanut oil, into the pan. Over time, this oil builds up into a black coating. A seasoned wok cooks delicious food and lasts for many years. Does this Spark an idea?
Instructions
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1
Wash your wok in warm, soapy water. Use a metal scrubber to rough up the inside and outside of the wok. Rinse it with cool water and shake off the excess water. Don't dry the wok.
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Place the damp wok on the stove and turn the heat on low. While the wok heats up, open up the kitchen windows or any doors leading outside and turn on any fans in the room for ventilation. This process burns the coating off the wok, which creates a strong chemical odor as well as smoke. The wok will turn blue or brown in some spots at this time.
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3
Remove the wok from the heat when it's dry. Let the wok completely cool.
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Place the cool wok back on the burner, turn the heat on high and let the wok heat up. When it's hot, use a barbecue brush to brush peanut oil on the inside of the wok. Coat the inside of the pan evenly with the oil.
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Keep the wok on the burner, occasionally turning it around so every inch gets exposed to the heat. The goal is to burn the oil into the pan, so don't be alarmed if the pan starts changing color.
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Remove the wok from the heat and allow it reach room temperature. Once it has cooled, repeat the peanut oil process again. Do this several times until the wok develops a dark discoloration on the inside.
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Tips & Warnings
To wash a newly seasoned wok, use water only. Soap can break up the seasoning. Dry the damp wok on the stove rather than with a towel.
Do not attempt wok seasoning if your kitchen doesn't have adequate ventilation.
References
- Photo Credit Push/Photodisc/Getty Images
