Stainless steel and non-stick woks don't need seasoning. Carbon steel or cast iron woks must be seasoned before use.
To season your wok..
1. Wash in warm soapy water; dry well
2. Place wok over high heat. Using half-sliced onion or paper towels drizzled with vegetable oil, carefully rub inside surface.
3. Heat wok for 5 minutes or until wok surface darkens.
4. Cool wok completely.
5. Repeat above process a couple of times until the surface gets really darkened.
Over time and with continual use, your wok will develop a black surface and become well seasoned.
To preserve the seasoned surface..
Wash wok in warm soapy water after each use, avoid using harsh abrasives. Dry well, then either rub or spray surface with light coating of oil.
No comments:
Post a Comment