If your brush gets very dirty and greasy as mine does, put some dish soap in a small bowl and fill it with 1 cup of water. Many cooks prefer using carbon steel because of its nonstick surface. The pan should come with a sticker announcing the seasoning requirement, along with a list of steps for how to do it. Although I grew up using cast iron and stainless steel woks, I now prefer using ones made with carbon steel. Do not use them for regular cleaning and maintenance. treat it like your favorite cast-iron pan, How to Make Perfect Dutch Oven Short Ribs, How to Cook a Whole Chicken in a Dutch Oven, Do Not Sell My Personal Information – CA Residents. Clean it gently and always dry it thoroughly after using to prevent the finish from rusting. The wok is 12.5 inches wide (measured from the top). To me, the thickness makes the wok feel sturdier. There will be grease and other tiny morsels of food that settle to the bottom of the wok. Reduce the heat to medium. This should only take about three, maybe four, times total. You have been successfully added to our mailing list. The Made In wok heats up fast and can withstand temperatures of up to 1200ºF! The paper towels are very good at picking up any leftover factory oil residue from the wok. Dry the pan thoroughly and place it on the stovetop. I usually pour about 1 to 1 1/2 teaspoons of oil into the wok and rub the oil throughout the wok with several layers of paper towels. Repeat the oil-and-heating steps until the final paper towel wipes off without any black residue. The wok is 2 millimeters thick, slightly thicker than other carbon steel woks. If you are looking to buy your first wok, the Made In Blue Carbon Steel Wok is a great option. How to Season Your Wok in the Oven. The Made In wok that I feature here will work on glass top electric stovetop. Then, flick some water from your fingers onto the wok. It is a great size because the wok can cook a substantial amount of food, but it won’t take up much space in the kitchen. You need to season the wok first. Sign up to our Newsletter today to get our recipe of the month. When the wok is hot, add a teaspoon or two of oil. Taste of Home is America's #1 cooking magazine. Wok’s cooking, fellow food enthusiasts? HOW TO SEASON A WOK. That’s it! The amount that I receive is at no additional cost to you. Some of the coating chemicals may remain on the pan, and breathing them in won’t make you feel great! Carbon steel woks heat up fast and retain their heat well. It is one of the most common questions we receive across YouTube, social media, and in our cookery school itself - especially when someone is picking up a School of Wok wok for the first time - but seasoning a wok is actually surprisingly simple. Perfect for flash-searing meat and veggies! https://schoolofwok.co.uk/tips-and-recipes/how-to-season-a-wok To re-season a nonstick pan, start by heating it on the stovetop for 3 minutes over medium heat. For the initial scrubbing, you’ll need dish soap and a metal scrubber or scouring pad. Now that your pan is seasoned, treat it like your favorite cast-iron pan. Your email address will not be published. This entire process can take 10 to 15 minutes, so don’t be discouraged if it seems like it is taking forever to get rid of the factory oil. Some carbon steel pans come preseasoned, but like a cast-iron skillet, most of them require an initial seasoning step. All in all, it will take 30 to 45 minutes, so we’d recommend setting aside a specific time to season your new pan. Use a bristled brush or soft sponge to gently clean the wok. Reduce the heat to medium-low and cook the oil for 10 minutes. Home Test Kitchen Cooking with Gear & Gadgets. Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. Begin to stir fry the vegetables. Its unique shape makes it perfect for the tossing motion required in cooking stir fries. It transfers the heat well and also retains it, so it stays hot when the ring cycles off. Burn, baby, burn! The first step to stir-frying like a pro is learning how to season a wok. Add the sliced scallions, ginger, and garlic to the wok. It is crucial that you scrub off this layer of factory oil before you use the wok for cooking. Then, you use heat to bond cooking oil to the pan’s surface, creating a patina layer that protects the steel. Thanks! As you rinse the wok, if you notice that your fingers are picking up black stains from touching the wok, it means you haven’t quite gotten rid of the factory oil yet. A wok is essential to Asian cooking. After you clean the wok, dry it over high heat and rub a bit of oil on the inside. If your wok ever rusts, scrub the rust off with a scouring pad. In terms of the shape, the Made In wok is flat bottomed, so it can be used on most home stovetops (gas, electric, or induction). Back to the burn! Once all the water evaporates, turn off the heat. When the oil stops smoking, that part of the wok is seasoned - tilt and turn your wok once more until all sides have had their oil burnt off and your wok has its final matte finish. Nearest tubeCharing Cross / Covent Garden, Sign up to our newsletter where we share our totally wokking news, tips, and tricks of the trade. If there are stubborn bits of food stuck to the bottom of your wok, fill your wok with about 4 to 5 cups of water. It’s normal for that to happen. It was well on its way to becoming nicely seasoned, but after stir frying finely diced chicken which had been tossed in a combination of egg white and corn starch (I was making chicken lettuce wraps), a crusty mess remained on much of the inside surface. Carbon steel woks are usually coated with a layer of factory oil to keep them from rusting before they are sold. Thank you Made In Cookware for sponsoring this post! Once your wok has been burnt, allow it to cool before then coating the inside with a thin layer of a high heating oil, such as vegetable or sunflower oil. Use the back of a wok spatula to press the vegetables against the walls of the wok to help spread the oil around more evenly. Add dish soap to the wok again and repeat the scrubbing and rinsing two more times. Rinse and reseason the wok as if it were brand new. These pans are similar to lightweight cast iron; they heat up quickly and evenly, and can reach hotter temperatures than stainless steel. Begin your journey to wok stardom with a custom-made School of Wok wok! Use a metal scourer, a small amount of detergent and a lot of elbow grease to really scrub hard at every edge of your wok, and then wash the detergent bubbles away. After several rounds of scrubbing and rinsing, rub the inside and outside of the wok with paper towels. Additionally, they are lighter than cast iron. It not only creates a nonstick coating, but it also imparts something called wok hei to your food—a smoky, charred aroma that really takes stir-fries to the next level. Welcome to our April blog post, in which we’re sticking true to our namesake and teaching you all how to wok. Discard the paper towel when the pan is evenly coated. Bring the water to boil and then drain it. All in all, it will take 30 to 45 minutes, so we’d recommend setting aside a specific time to season your new pan. Use a blowtorch for faster results!). Buying the right wok can seem intimidating because woks come in different shapes and a variety of materials. Choosing the right wok for you boils down to personal preference. Cast iron is probably your best bet. For more information, visit them on their website or follow them on Instagram or Facebook! Happy wokking, folks. Seasoning a Northern Chinese Wok (also known as a “pao wok” or “Peking pan”) Woks which are classified as Northern Chinese are distinguished by one small metal looped helper handle and one long handle made of wood, bamboo, steel, or carbon steel. Keep stirring the vegetables and using a spatula to press the oil against the walls of the wok for 15 minutes. There is no need to dry the wok with a towel because the water evaporates very quickly. Required fields are marked *. Eventually, you’ll get a clean wipe with the paper towel, and that’s when you know you’ve scrubbed off the factory oil adequately. Available in a range of sizes, and with a choice of carbon-steel, non-stick, flat-bottom or round and even a ‘skinny’ wok for the health conscious - we’ve got a wok that’s right for you. Just click here to check out your options online, or pop by our Covent Garden cookery school to take a look in person! From time to time, you will see affiliate links to Amazon.com. Those areas are a little more difficult to clean. Watch how this first burn takes your wok through a rainbow of colours, leaving a matte grey behind, and make sure to tilt and turn your wok as needed to ensure every side is heated thoroughly and coloured evenly.
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