It is important to thoroughly clean the wok to remove the manufacturer's protective coating. That's because most cast iron comes pre-seasoned from the factory, making it difficult for the home cook to fully grasp what the seasoning even is.That's right, jet-black cast iron isn't black because of the metal, it's black because of the seasoning—underneath that dark exterior is grey iron. This is because the high amount of acids can break down its natural non-stick seasoning. Made In’s Seasoning Wax is made with beeswax, canola oil, and grapeseed oil. Although you don’t need the outside to be non-stick, you still want it to be protected from rust. By taking time to season the wok you will increase the wok’s longevity and improve its overall performance. Open the windows and turn on ventilation. Hence, it is lighter than a cast iron wok and it will develop a nonstick coating and forms a patina (green or browned surface) over time. Stamped woks are made by cutting out a circular piece of thin carbon steel and machine-pressing it into a mold. This makes its protection from metal oxidation crucial to maximize its full benefits. Scrub your wok using hot water and some little detergent. Seasoning is a special process that adds flavor to the steel and helps make the wok non-stick. This helps build up a black, non-stick surface that makes wok cooking so great. Seasoning with Aromatics (great for Woks!) Non Stick, Stainless Steel, and Cast Iron Woks. The wok heats quickly and holds its heat so well that each portion can be cooked in just a few minutes and so it’s easy to prepare 3-4 portions one after the other if need be. If you don’t have a wok yet and you are interested, consider buying one, it is a good price, good quality, comes with a set. Once finished, let it cool for around 20-30 minutes and wash it with warm water without soap. It’s important to season the inside and the outside of the wok. This makes your wok pan non-stick while also improving its looks. Before using your wok for the first time, you will need to season it. Should you have no other choice, however, instructions for seasoning using a gas stovetop can be followed. Weight – Carbon steel is a lighter material compared to stainless steel or cast iron. When choosing which oil to use, take this into consideration. Most recommended are flaxseed, sunflower, and canola. I made this video because I am now selling a flat bottomed carbon steel wok. Do as the manufacturer indicates in its manual, or scrub with soap and a metal pad for five minutes. For stir frying, carbon steel wok is ideal since it is easier to maneuver for picking up and flipping the ingredients in rapid motion. Gift yourself a carbon-steel wok and/or skillet for the holidays. Quality carbon steel woks are built to last for generations. Seasoning (开锅 in Chinese) a carbon steel cookware is important as it creates a protective patina or surface, and it keeps your new wok naturally non-sticking without extra chemicals. Turn the heat down to medium-low. The whole wok must change color. https://schoolofwok.co.uk/tips-and-recipes/how-to-season-a-wok Although using the oven takes more time than electric or induction stoves, it requires less effort as the wok can be left alone as it heats up. Use oil to coat your new wok and season it to protect it and create a base layer of seasoning that will build up over time and make it easier (and tastier) to cook with your wok. It's also more instructive than seasoning case iron. It is not a difficult process and it should take you less than an hour to complete. If you don’t have a wok yet and you are interested, consider buying one, it is a good price, good quality, comes with a set. When you are finished, you should have a brown and beautiful wok ready for use. Run it under tap water and dry with a clean towel. It is a very simple procedure, and will not take you long. Many cooks prefer using carbon steel because of its nonstick surface. This process is called fat polymerization. Rinse with hot water. New carbon steel woks arrive coated with factory oil that serves as protection from rust. Not all ovens can reach that. How to Solve the Loss of Seasoning on Your Carbon Steel Pan. Before finding out how to season a carbon steel wok, one fact from this type of wok is that it heats up faster. Wait some minutes until the steel changes its color. Thoroughly scrub the wok inside and out using a steel scrubbing pad and dish soap. Clean with kitchen paper, rub the oil over the surface of the wok. Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). Seasoning a carbon steel pan is easy to do. Cast iron woks are extremely durable and is capable of holding onto heat longer but they are much heavier than carbon steel woks. Do you know how important it is to season a wok before using it? Then swirl in two tablespoons of vegetable oil. As with using a gas stove, first, remove the protective factory oil. In this article, we will be going through everything you need to know about how to season a carbon steel wok. These cleaning instructions also apply to any other carbon steel pan … 5. Carbon Steel Wok VS. Be careful with wood or plastic parts. Remove the wok from the stove. For my favorite wok I will season it in the oven as described above. Here are the steps so that you will be able to take care of your wok from the start. Wipe off the oil with another paper towel. Non-stick surfaces also allow for healthier meals because it eliminates the need to cook with a lot of oil. That's because most cast iron comes pre-seasoned from the factory, making it difficult for the home cook to fully grasp what the seasoning even is.That's right, jet-black cast iron isn't black because of the metal, it's black because of the seasoning—underneath that dark exterior is grey iron. This carbon steel wok comes with a lifetime warranty. Step 4: Cook over medium-low heat Every time you cook with oil, the patina becomes thicker and heavier and creates a natural, non-stick cooking surface. I also adore the wok-hei flavor that food develops and, I love to deep-fry in a wok. The wok is now ready to use. This layer prevents rust and corrosion, improves non-stick properties, and enhances the flavor of your dishes. Move the wok, turning it and tilting it up to the rim and back, until the steel turns a blueish-yellowish color. Wash the wok inside and out with hot soapy water. To prepare the oven for seasoning, pre-heat it to 205 °C. Woks are usually used for making soup, stir-frying, deep-frying, steaming, searing and many more. Before you can use your wok, you need to ‘season’ it. This helps build up a black, non-stick surface that makes wok cooking so great. There are some who do five layers of seasoning but three should be enough. Most carbon steel woks come with an anti-rust layer protecting the pan from corroding whilst in storage. 4. Clean and “blacken” a new carbon steel wok over high heat to remove factory residues and prepare it for seasoning. Follow the steps to season your newly bought wok. The most preferred are the use of ovens or gas stoves. So you really don’t want to skip doing it. Add a thin film of oil (about 1 1/2 teaspoons) over the entire inside surface of the wok. However, it is important to note that carbon steel woks, including ones made by Made In, are not naturally nonstick. You may want to use tongs to hold the paper towels. The seasoning process makes food cooked in the wok more flavorful, makes the wok easier to cook with and to clean, and prevents the wok from rusting. They are extremely cheap but completely smooth, which makes it difficult to stir-fry in them properly. Round-bottomed woks can reflect heat back on the heating element, damaging it. This wok need to season before use. Here is a quick guide on their smoke points and the recommended heat sources to use with it: Seasoning  can be done using a variety of heat sources: Now, let’s quickly look at how to do this using what piece of equipment is available to you. Rinse the wok and dry thoroughly. Many cooks prefer using carbon steel because of its nonstick surface. If you use it well, it will last a decade. Woks also come in many types. This will break the oil up into fatty acid chains that will recombine to form a smooth, non-stick, anti-rust polymer surface, commonly known as a patina. Turn the heat down to medium-low. Make sure they are not too close to flames to avoid burning or melting them. 6. Dry the pan thoroughly over a warm burner (but do not overheat, as that will weaken the seasoning and detach it from the expanding steel). There are several ways on how to season a carbon steel wok. 2. I suppose the small spots are due to the uneven heat from my electric stove. Your wok seasoning process is complete when the entirety of its surface has changed to a matte finish and dark hue. Seasoning on electric or induction stovetops is the least recommended, as most of them turn off when they reach a certain temperature. Each wok will react differently to the seasoning and heating process, but the color change just means that the seasoning has been successful. Seasoning is done by smearing oil on the surface of a wok and heating it above its smoke point. You can add 1/2 cup of sliced ginger and a bunch of scallions (cut into 2-inch pieces) if you want. Of course, if you have a larger hob you can choose a larger wok to suit your own needs. How to Season & Clean a Carbon Steel Wok September 6, 2018 by STCG Team. Be sure that there are no excessive oil blots. Sunflower oils have a smoking point of 232 °C. Once hot, put the carbon steel wok inside the oven and bake it for 1 hour. Here is an easy step-by-step guide on how to season a wok using just a few simple ingredients. Even if the seasoning is going right, is there any hope of using a carbon steel wok effectively on such a stove? Get daily tips and expert advice to help you take your cooking skills to the next level. If you are in. They are, without fail, made from low-gauge steel and prone to developing hot and cold spots as well as feeling flimsy. Step 6: Bake the wok. Unfortunately, many are disposed of prematurely because of rust. One is to use a paper towel to rub the oil over the surface. You need to season the wok first. Place your carbon steel over medium-low heat. How to Season a Carbon Steel Wok. With proper treatment, it will last forever. Let it sit for a few moments to release any moisture. After using my de Buyer carbon steel pan for several weeks, ... link to How to Season a Wok: The Ultimate Guide. Place your carbon steel over medium-low heat. Don’t use soaps, detergents, or other cleansers, as these can damage the seasoning. This pan will become naturally nonstick over time and will last a lifetime. This site uses Akismet to reduce spam. ‘How to use and maintain a carbon steel wok?’ is the most important question right after you choose and purchase a carbon steel wok for you. Before using your wok for the first time, you will need to season it. Add ¼ teaspoon oil to the cleaned skillet or ½ teaspoon oil to the cleaned wok and, using a wad of paper … HOW TO SEASON A WOK. I finally got tired of non-stick woks and decided to get a real carbon steel wok, a Ken Hom Tao Green (because it was the only one readly available anywhere). Wash the wok inside and out with hot soapy water.

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