For all Chinese food lovers, chefs and customers alike, a wok is an integral part of the kitchen. So, if you just got your wok, it is imperative you know how to season it properly. Here are the basic steps to note. By following these steps, you can be sure you wok will serve you well.
Choose a suitable seasoning method. There are several seasoning methods. The three most popular are stovetop, oven, and salt seasoning methods. I am going to show you today the stovetop method:
1.Wash with detergent and sponge to remove the layers of protective factory oil and dust. Rinse thoroughly with water. Then, dry the surface with a towel or kitchen paper and heat moderately to remove all the trapped moisture.
2. Choose a good seasoning oil. The best oil to season carbon steel wok has a high smoke point (i.e., not easily flammable) and neutral flavor. Examples of good seasoning oil are Peanut oil, Canola oil, Sunflower oil, or even Lard.
Heat the wok over low heat and pour in oil(three times more than the usual for cooking), move the wok slowly to heat from center to edge, make oil evenly spread on the inner wall. The whole heating will take about 4 minutes. Repeat this step twice. Rinse with hot water afterward.
3.Wipe the wok clean with an oil-covered paper towel to spread a thin layer of oil onto the wok’s surface. After seasoning, the oil need be kept in the wok for 30 minutes, so that the pan can fully absorb the oil.
Before cooking, preheat the oil first, it will reduce the situation of stick to the pan, please do not pour the food directly.
The iron pan will naturally turn into blue and black after heating. This layer of blue and black is ferric oxide. SKY light has not done any chemical treatment or non-stick coating on iron wok pan.
Iron pans should not be used to hold food overnight. Do not leave water stains on the pans after drying and baking.
DO not stew Chinese herbs and mung beans in the iron pans. DO not cook acid fruits such as bayberry, hawthorn, begonia, apples.
Afterwards please dry thoroughly with fire or paper towel. If you accidentally burn food in the wok, it would be necessary to take stain-less steel scouring pad remove the burnt.