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Britney Shaw's picture
Britney Shaw
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Do you know how to season a wok?

I've just received a grill wok as birthday present and actually I'm glad since I've heard that wok recipes are very healthy. I red on a magazine that it cannot be used as a common pan to achieve the desired results and that the wok must be seasoned. What does it mean? What shall I do? Moreover, I'd like to receive some tips on how to cook with a wok. Thanks in advance.

Fri, 08/02/2013 - 16:59

Comments : 0

Answers

3

AnswerWidget

First of all you have to check the material of your wok. Only iron and steel must be seasoned, while stainless steel woks don't need it but in this case you should use more oil when cooking to prevent your food from sticking and burning. And that's right the reason for which wok is seasoned: food doesn't stick! Before seasoning, you have to remove the manufacturing coating: scrub your wok with some soap first and rinse it with hot water. You also could put it on the fire with some water inside for a few minutes and then wash it in case of a hard coating. Then place it on the stove until it becomes black. Finally wipe it with some paper towel dip in oil and put the wok back on the stove. Once cold, your wok will be ready

Fri, 08/02/2013 - 19:21

I've heard that you can also wipe the wok with oil and put it in the oven, but the procedure above is the most common one. What I can ensure you is that soap must be used only initially. Then every time you use your wok you should clean it by using hot water and a bamboo brush.

Sat, 09/02/2013 - 17:14

This is what I do: once you have cooked put the wok in hot water for one hour and then you can wash it with a common sponge. I don't add soap but if there are some residues son the brush it doesn’t matter! After that, don't dry it with a towel but place it on the stove for a few seconds on low heat. When the wok gets tacky and sticky (it happens after using it several times) you have to make a real scrub! Heat it on the stove and scrub some salt on it using some paper towel folded several times. Anyway, you can do it only with steel or aluminium woks. Other materials are not resistant enough for this type of treatment.

Anyway, ths video could be helpful!

Sat, 09/02/2013 - 21:10

First of all you have to check the material of your wok. Only iron and steel must be seasoned, while stainless steel woks don't need it but in this case you should use more oil when cooking to prevent your food from sticking and burning. And that's right the reason for which wok is seasoned: food doesn't stick! Before seasoning, you have to remove the manufacturing coating: scrub your wok with some soap first and rinse it with hot water. You also could put it on the fire with some water inside for a few minutes and then wash it in case of a hard coating. Then place it on the stove until it becomes black. Finally wipe it with some paper towel dip in oil and put the wok back on the stove. Once cold, your wok will be ready

Fri, 08/02/2013 - 19:21

I've heard that you can also wipe the wok with oil and put it in the oven, but the procedure above is the most common one. What I can ensure you is that soap must be used only initially. Then every time you use your wok you should clean it by using hot water and a bamboo brush.

Sat, 09/02/2013 - 17:14

This is what I do: once you have cooked put the wok in hot water for one hour and then you can wash it with a common sponge. I don't add soap but if there are some residues son the brush it doesn’t matter! After that, don't dry it with a towel but place it on the stove for a few seconds on low heat. When the wok gets tacky and sticky (it happens after using it several times) you have to make a real scrub! Heat it on the stove and scrub some salt on it using some paper towel folded several times. Anyway, you can do it only with steel or aluminium woks. Other materials are not resistant enough for this type of treatment.

Anyway, ths video could be helpful!

Sat, 09/02/2013 - 21:10
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