New woks usually come covered in some protective oil coating from the factory, so it’s important to clean off all of this before seasoning. Remove the wok from the heat and allow it to cool. Keeping a pair of tongs and a clean towel nearby is also helpful. Once the ingredients have been added, stir to coat the aromatics in the oil. Thanks to all authors for creating a page that has been read 276,295 times. You only use soap and abrasive scrubbers when you are prepping the wok for seasoning. Then, you use heat to bond cooking oil to the pan’s surface, creating a patina layer that protects the steel. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Home Test Kitchen Cooking with Gear & Gadgets. To re-season the wok, add some cooking oil or shortening to the warm wok. Clean it gently and always dry it thoroughly after using to prevent the finish from rusting. After a minute or two, you’ll notice the shiny surface on the wok start to turn a blueish-blackish color. wikiHow's. ", interesting and informative presentation.". When the wok is cool enough to touch, rinse it under hot water and clean it with a sponge or cloth. Also, great instructions on the optimum way to cook in a wok. Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color. Last Updated: March 29, 2019 Add enough liquid to coat the food, but not enough to drown it. The Teenage Wok Woks go through an adolescent stage before they develop the deep patina and nonstick coating of a well-used wok. Once the room is nice and ventilated, place the pan on the stovetop and turn the burner on high. Wok Seasoning Option 1: Stir-fry a bunch of aromatics. Swirl the oil around, then remove the wok from the heat. If your wok doesn’t change color at all during the cooking process, remove it from the heat after 20 minutes. When the protein is about three-quarters cooked, transfer it to a plate, leaving the wok on the heat. These pans are similar to lightweight cast iron; they heat up quickly and evenly, and can reach hotter temperatures than stainless steel. wikiHow marks an article as reader-approved once it receives enough positive feedback. Thank you. Of the many ways to season a wok, the easiest is to stir-fry ginger and green onions. When the timer goes off, wipe off any remaining oil with a new paper towel and let the pan cool. Be prepared to spend a bit of time on the scrubbing. Drying the wok with heat is more reliable than with a towel, and will help prevent rust. Don’t use soaps, detergents, or other cleansers, as these can damage the seasoning. There is conflicting comment about which is the best oil to use, and this is an, "We will see after the first round of generals chicken. Repeat the oil-and-heating steps until the final paper towel wipes off without any black residue. To season a wok, start by heating it on a stovetop over high heat for 1 minute. Heat the wok over high heat, then swirl in 2 … To learn how to clean and maintain a seasoned wok, scroll down! Taste of Home is America's #1 cooking magazine. You’ll end up with a black-seasoned surface on the pan that continues to develop as you use it. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. Anyone who makes stir-fry at home knows it’s one of the easiest, most flavorful ways to put dinner on the table in less than 30 minutes. % of people told us that this article helped them. Open a couple windows, and turn on your range fan or a standing fan. Reduce the heat to medium-low and cook the oil for 10 minutes. If you choose to season your wok inside your oven, here are the necessary steps: Wash and thoroughly dry your wok. The best types of oils or fats for wok seasoning include peanut, canola, grapeseed, palm, and lard. Please consider making a contribution to wikiHow today. To re-season the wok, add some cooking oil or shortening to the warm wok. As they start to cook through, add vegetables that require less time, like peppers and mushrooms. When the wok is hot, add a teaspoon or two of oil. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ec\/Season-a-Wok-Step-1-Version-4.jpg\/v4-460px-Season-a-Wok-Step-1-Version-4.jpg","bigUrl":"\/images\/thumb\/e\/ec\/Season-a-Wok-Step-1-Version-4.jpg\/aid314980-v4-728px-Season-a-Wok-Step-1-Version-4.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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