Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). Discard what's left and repeat the process a couple more times. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Be very careful when seasoning your wok not to touch it when it is hot or splash hot oil on yourself. One is to use a paper towel to rub the oil over the surface. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. If there are any bits of food stuck on, you can add 1 tbsp (17.06 g) of salt to the pan and scrub them off with a paper towel. Explore the many dishes you can create with your IMUSA wok. High heat will cause unnecessary smoking. Cooking with your wok regularly will naturally build up the seasoning. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. We use cookies to make wikiHow great. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. The wok is now ready to use. Method 1 You can also use a metal spatula to help push the oil around and completely cover all the sides of the wok. Add a couple of tablespoons of oil and a large handful of roughly chopped scallions. All tip submissions are carefully reviewed before being published. If you do purchase a non-stick wok, follow the seasoning and cleaning instructions carefully, or you may damage the coating. Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad). 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. The metal will be discolored from the heat, but it is not anything that you can scrub off. If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Get daily tips and expert advice to help you take your cooking skills to the next level. Be careful of splashing hot water if you do this. Other types of oils you can use are peanut, flaxseed, soybean, or corn oil. Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color. The Spruce Eats uses cookies to provide you with a great user experience. Every carbon steel wok has a slightly different composition that can make it change different colors. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. This carbon steel wok includes a metal ring on the handle for convenient storage when not in use. wikiHow's. It’s most important to cover the “helper handle”, the smaller of the 2 handles, because it will be closer to the stove’s burner as you tilt the wok around. Do not use the abrasive cleanser on the inside of the wok. Round-bottomed woks can reflect heat back on the heating element, damaging it. Make sure to move the wok around slowly and gently to avoid splashing hot oil on yourself. This can start to build some nice flavors into the seasoning. wikiHow is where trusted research and expert knowledge come together. Include your email address to get a message when this question is answered. Be very careful to let the wok completely cool so that you don’t burn yourself. This article has been viewed 4,094 times. You may want to use tongs to hold the paper towels. It is important to thoroughly clean the wok to remove the manufacturer's protective coating. Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad). As long as you use it often, your wok will get better with time! You can still do it on an electric stovetop, it will just be harder to evenly heat the sides since there are no flames. It also helps fats bind to the metal, which is an important part of seasoning a new wok! If you haven’t used your wok in a long time, simply repeat the seasoning process as if it were new before you cook with it again. While many types of woks are available today, carbon steel is still the best. By using our site, you agree to our. If your wok doesn’t have wooden handles, then no there is no need to wrap them! https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html, https://www.thekitchn.com/how-to-season-a-wok-cooking-lessons-from-the-kitchn-171893, https://cooking.stackexchange.com/questions/77661/can-i-put-my-cast-iron-pan-with-wood-handle-in-the-oven, https://www.finecooking.com/article/how-to-care-for-your-carbon-steel-wok, https://lifehacker.com/how-to-season-a-wok-5830627, consider supporting our work with a contribution to wikiHow. As long as you use your wok regularly after seasoning it for the first time, then you won’t need to repeat this process. Please consider making a contribution to wikiHow today. Last Updated: March 31, 2019 Learn more... Seasoning a carbon steel wok will protect it from rust, create a non-stick surface, and can even add flavor to dishes as it builds up over time! This versatile round-bottomed cooking Vessel is ideal for Steaming, Pan Frying, deep frying, poaching, boiling, braising, searing, stewing, stir frying and more. References. Clean and “blacken” a new carbon steel wok over high heat to remove factory residues and prepare it for seasoning. Just give the wok a quick once over and a final rinse to remove any remaining factory residues. Clean and “blacken” a new carbon steel wok over high heat to remove factory residues and prepare it for seasoning. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. By using The Spruce Eats, you accept our, Made In Blue Carbon Steel Frying Pan Review, The 8 Best Eco-Friendly Cookware Brands of 2020, How to Prepare Chinese Velvet Chicken for Asian Stir-Fry Dishes, Lodge Seasoned Carbon Steel Skillet Review. Make sure the wok is only on low-medium heat when you add oil, and let it cool down completely before you touch it with your hands. Review of the IMUSA carbon steel wok from Walmart - YouTube Don’t try to scrub the metal back to its original color. Part of what seasoning your wok does is add a non-stick coating to the wok, so it should be easy to clean after each use with just hot water and a clean dish towel or paper towel. The seasoning also boosts the pan's performance, giving it a nonstick surface that only modern Teflon-type coatings can beat. Note that a gas stovetop will work much better for seasoning a wok. Low-medium heat is sufficient to do this. 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. Rinse the wok and dry thoroughly. Not all woks have 2 handles and not all handles are wooden. Your new wok … There are several ways to do this. You should always season a new wok after cleaning it and before you cook in it for the first time. ”Black rust” is a protective layer that helps prevent corrosion. If you have any small portable fans, put them in the windows facing outside and turn them on to help ventilate the kitchen. In general, it is better not to purchase a non-stick carbon steel wok, as the high heats required for Chinese cooking may damage the. % of people told us that this article helped them. You can also pour cold water into the wok to cool it quicker. Do not use the abrasive cleanser on the inside of the wok. Please consider making a contribution to wikiHow today. Flat bottomed woks are better for electric ranges. You can get away with just wrapping the lower portion of the main wooden handle if you want to leave the top part exposed to hold onto. With proper treatment, it will last forever. Thanks to all authors for creating a page that has been read 4,094 times. There are 14 references cited in this article, which can be found at the bottom of the page. Your wok may turn black, brown, blue, yellow, or some combination of these colors. There will be black residue on the towel. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Cleaning and Heating a New Wok for Seasoning, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/81\/Season-a-Carbon-Steel-Wok-Step-1.jpg\/v4-460px-Season-a-Carbon-Steel-Wok-Step-1.jpg","bigUrl":"\/images\/thumb\/8\/81\/Season-a-Carbon-Steel-Wok-Step-1.jpg\/aid10932250-v4-728px-Season-a-Carbon-Steel-Wok-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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