Thanks for visiting and contributing to good food knowledge! Hi Andrea, I have never seen or heard of anyone in my family or acquaintances seasoning a wok!
I guess I don't quite understand the rationale - can't just heating up your wok and then just doing all the standard cooking in it suffice? When did this kind of practice start? Is this from a certain region? I have so many questions, but I guess that just means I'll have to do some research, haha. Can you recommend which method would work best for other kids of food? I'm still in surprise that this is a legitimate practice and that I've never heard of this.
I have a few woks myself and I've never felt inclined that they needed prep beforehand like a baking pan. Thanks again for all your insights and advice, per usual, you're one of my favorites and I'm so upset I cannot go up to Portland to meet you!! The seasoning is for a brand new wok.
That's the standard approach that goes way back. I didn't invent this. Seasoning a wok is not required for each dish cooked. Once a wok is seasoned, it's ready for cooking. But know that it's the old school kind -- made of carbon steel and cast iron, that require an initial seasoning. You've mentioned that soap should not be used when washing wok whilecseasoning it. What about washing after cooking, are we not supposed to use dish soap also?
I often wash a dirty wok without soap but I let it cool for a minute before taking the warm wok to the sink to scrub.
Wok superstar and guru Grace Young says you can use a drop of dish soap when washing the wok. Sometimes there's soap leftover in my scrubby sponge so I don't feel like so bad.
A touch of soap is Grace approved. Hi Andrea--firstly, thanks for all of the knowledge you share not just on woks. I really enjoy following your work! Secondly, I got around to seasoning my new carbon steel wok did a combo of the oven and potato peels, because I had the time and thought it made sense in a completely unfounded "more is better" approach.
The surface is relatively nonstick and I understand it will continue to develop over time. I first tested with chicken, which did not leave residue after cleaning. Next, I fried a few eggs, Thai style, and they lifted pretty easily, but I was left with a very thin, small, patchy layer of caked on whites. The kind that's not so noticeable unless it's under a light. I washed with the soft side of a sponge and no soap I did my best, dried it, and put another thin layer of oil on top and re-seasoned.
I suppose my question is twofold:. Should a pan always be impeccably spotless when done cleaning? Or will a little residue not really affect the ongoing seasoning? What would you do in this instance? Sometimes I don't clean my wok out and when I reheat it to use, I have to wipe it out with a paper towel as it's heating.
Otherwise, there's blackened bits in my next wokked dish! Or, I'll add a drop of soap to the wok and clean it, then reheat and wipe it with a smidgen of oil to do a quick reseasoning. Woks are forgiving and I've mistreated mine many times. It always comes back to be my friend in the kitchen. Thanks for the reply! That's helpful.
Hi, my wok is well seasoned by washing in hot soapy water, rinse in cold, dry AND run a little canola oil around it.
I heat up before cooking, rub a paper towel inside to get off excess, then re heat, follow recipe with oil etc. Oh, a wok makes beautiful, crunchy home made chips too. Do NOT use soap unless absolutely necessary for example, if you cooked a spicy dish and want to remove the chili oil.
This will also remove the seasoning very quickly. After each use, simply repeat steps 6 through 8 to clean your wok.
Over time and with regular use, your wok will be so seasoned that you will not need to do Step 8 applying the coat of oil after the wok dries! I hope this guide has been helpful to you. Please feel free to reach out to me if you have any questions or if you have any tips you would like to share! A stainless steel wok should not be seasoned in the same way you would season a cast iron or carbon steel wok.
You may need to re-season your wok a few times, especially when it is newer. This will depend on how often and what you cook in your wok. For example, it will likely need to be re-seasoned if you used your wok to poach or steam food, or if you notice that it is not as non-stick as it used to be. Over time, especially with frequent use, you will rarely need to re-season it. You can use any type of neutral-tasting oil with a high smoke point, which means that it should be able to withstand high temperatures.
Is there a difference in the taste of food prepared using a: 1. Hi Bob! I hope this helps! Thank you so much for this post! I had a question: my wok did not change color at all over heat, does this mean I didn't do it right, or that I have the wrong kind of wok? Hi James! Do you know what material is your wok made of? I wouldn't worry about the color not changing. However, if you have a stainless steel wok, you do not need to season it in this way.
This seasoning method is only for cast iron and carbon steel woks. Feel free to reach out if you have any further questions! Thank you for the great information. I just finished seasoning my new wok and I am excited to start using it. Thanks for this informative post! I have recently gotten into cooking with carbon steel and I am stuck on the issue of acids and wok seasoning. I have noticed that many traditional stir frys include vinegar in their sauce, which is an acid!
I would like to cook stir frys using my wok. If I wait to use vinegar until my wok is very well seasoned, add the vinegar as late as possible, mix it with other ingredients first, and rinse out the pan right away, will that be enough? It is rich with antioxidants and really great for high temperatures.
Many people use this oil for things like frying turkeys. Pompeian is a well-known oil company that always sources their ingredients from the most reliable sources. Grapeseed oil is another oil with a high smoke point, in fact, it is one of the highest out there.
This oil is made from the seeds of wine grapes and it is imported from France. This company has been making oil since , so well over a century. It is all-natural with no additional worrisome ingredients. We hope you find this guide to the 5 best oils for seasoning a wok to be helpful for the cause.
We have some related questions to share with some additional information that could be useful as well. If you do, it could turn into a disaster. The oil could burn and you could be smoked out of the kitchen. Olive oil has one of the lowest smoke points.
It is best to use an oil with a high smoke point for this process. The technical answer to this question is yes. However, it is best if you do season it. It helps to prepare the surface for the heat and prevent things like sticking that can become a substantial issue. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong.
Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me!
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