![]() ![]() But if you really feel the need for soap, by all means do it. I would say as a hard and fast rule, probably ok. There are some people that say never let soap touch the wok again. Tips on cleaning the wok: After cooking, you want the wok to cool down before you wash it. This makes for that nice dark patina in the wok itself. I think the key is to really burn the wok without oil to open up the pores so to speak. Too thick, and the layer will be sticky and will come off easier. The thinner the layers of seasoning the better they stick to the wok. Now place the wok over medium heat to burn the oil into the wok, all the way up the sides. Too thick a coat and the oil will pool up burn and get sticky. The thinner the coat the faster and more even the seasoning. Use a paper towel with just a drop or two of your oil, rub down both the inside and outside of the wok. Do NOT use a low smoking point oil or fat, this will just burn and will not lead to a good coat. Canola, Crisco or best would be a grape seed oil. You want to use an oil that has a high smoking point. This is where you want to oil season the wok. Move the wok to get the heat up the sides of the pan and even heat up the handle area as well.Īfter the whole cooking surface of the wok has changed color, we cool it down again. This is the start of the seasoning layer. The wok might be a shiny metallic color at first, but we want it to discolour, to a brown or even blue or black color. We are looking for the wok's metal to actually change color. Now that the wok is warmed up, we can safely turn up the heat to the highest heat setting. It should be a bare metal pan, no rust protection coating. When the wok is heated up this time, there should be less or no smoke at all. Perhaps 1-4 minutes, unless you have a thick cast iron wok, where it will be a bit longer. Let the wok cool off to where you can handle it again. I recommend that this be done with a gas burner, just so you can get the entire pan seasoned, sides and all. This can take a while, and on an induction you most likely cannot get the sides of the wok. We want to slowly burn off any residual coating. Better yet, do this part outside if you can. Turn on your exhaust fan/blower, close the doors to the rest of the house and open the windows in your kitchen. You don't want any water on the wok, depending on your water, you can leave mineral deposits on the woks surface. We want the seasoning to stick to the wok's bare metal not the factory's anti-rust sealant. Some manufacturers say to even use some cleanser and really scrub the wok clean. This will get rid of that layer of rust prevention coating from the factory. Very thoroughly wash the wok in hot soapy water. Here is how I season all my carbon/cast iron cookware. When using carbon steel/cast iron cookware, one must season the metal first. Most if not all instructions want you to get rid of this coating before use. When those woks come off the factory floor, they are dipped or sprayed with that anti-rust sealant you are talking about. I would say the opposite and you have actually burned "off" the coating. ![]()
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