The first thing you are going to want to do before you begin using your new wok is to thoroughly clean and season it. You might be asking yourself why you need to do this, as your wok looks all shiny and new. Carbon steel woks come from the factory with an anti rust coating that needs to be removed, you really don’t want to cook on it. Then you need to season your wok seal it from rust the right way – which is the seasoning or curing process.
Following is how I was taught to Season my wok many years ago.
Step 1 – Get Rid of the Factory Coating
First step is to really clean and scour your wok to get rid of that factory coating. You are going to need a stainless steel pad, some hot soapy water, and a little muscle for this task. Your going to want to scrub the inside of the wok several times in the hot soapy water and the outside once. You’ll not likely be able to see the coating coming off, but believe me it is there. Once you have scrubbed your wok several times rinse it out with hot water.
Place your wok on the burner and allow it to heat up for a couple of minutes or until the remaining surface water has evaporated. Depending on how well you scrubbed your wok you may find a faint smell as any left over oil from the factory burns off.
As the wok heats up you may find that it starts to change colors. This is normal and part of the process. You’ll find after many years of cooking, your wok will have a nice patina and look nothing like one fresh off the show room floor. Once you’ve heated it up and gotten rid of the remaining water, allow your wok to cool.
Step 2 – Seasoning
There are many different ways to season a wok. I’ll only be covering the method I’m familiar with here. It is a Chinese method where you stir-fry ginger and scallions in peanut oil. It is said scallions and ginger cleans and protects the woks.
What you’ll need:
- 2 Tablespoons of peanut or vegetable oil
- 1/2 cup sliced unpeeled ginger
- 1 bunch of scallions(green onions) – cut into 2 inch pieces
Steps
- Heat the wok over high heat. Get it to a point where a drop of water will vaporize within a second or two.
- Add the oil and swirl it around the well
- Add the ginger and scallions
- Reduce heat to medium and slow stir fry for 5 minutes.
- As the ingredients begin to soften, use the metal spatula to press the seasoning around the entire inside surface of the wok.
- continue this process for 10 – 15 minutes (add a small amount of oil if mixture becomes dry 1 Tbsp)
Once completed move the wok to a cool burner and allow the mixture to cool before disposing of it. Your wok should now have the wonderful scent of ginger and scallions. We’re almost done now.
Once cooled, wash the wok with a sponge under warm water (NO SOAP). Place the wok on a burner with low heat for about a minute or until visible water is gone. Once again remove it from the heat and allow it to cool. Your wok is now seasoned and ready for you to start cooking.
Overtime as you cook more and more with your wok it will develop a patina. This worn look is a good thing and provides a thin coating of protection from rust and it is a natural non stick surface (though you’ll still need oil)
Caring For Your Wok
Once you’ve seasoned your wok you should never scrub it with a metal pad again. Use warm water and a sponge.
Photo Credit: Phil_g on flicker http://www.flickr.com/photos/phil_g/
