Any acid will wear away the patina of the wok. I like to reheat the wok again before cooking on it until just smoking. With multiple layers of deep pre-seasoned. After the wok is thoroughly dried, add about a tablespoon of vegetable oil with the wok at low heat, Spread the oil around the wok by tilting it until you get an even coating around the wok. 15 gauge (1.8mm) carbon steel, commercial grade. Various online calculators also provide different results, depending on their sources. I did not know how long it would take to get seasoned. You can use a stainless steel wok or a pot to cook hot and sour soups or dishes like our sweet and pungent pork, Peking spare ribs, and sweet and sour fish. We're proud to have received glowing reviews from a wide array of highly trusted publications such as Consumer Reports, The New York Times, The Wall Street Journal, Chowhound, and Cook's Illustrated. We'll keep going back to the drawing board until our chefs tell us we got it right. I quickly wrapped the handle as best as I could but you should do this before you start. (The photos did not show this because I forgot to do it, but I added some foil halfway through the process.). Heat helps rid the wok of the residual flavors. After any thorough washing (or if you don’t use your wok every day), it is best to add a bit of vegetable oil to your wok after it has dried out. The wok may not turn brown in all areas but you will see a degree of change in the carbon steel so make sure you heat all areas of the wok. MommysPot is a product made with much care and effort in order to make every piece with the spirit of sending health rather than product to your home. Turn the heat down to medium-low. Tilt the wok to superheat one area at a time and the wok will turn blue. Tilt the wok to superheat one area at a time and the wok will turn black and blue as the carbon steel heats through. Hand dry and heat the wok over high heat (but not smoking), and let cool. Remove from the heat. 2. Tens of thousands of pieces of Made In cookware are handling the everyday rigor of the best restaurants across the country. But after a long time of no use, it may be a little worse for wear. Towel the wok dry, reheat, and after it is cool enough to touch, wipe the entire wok down with a paper towel and a few drops of vegetable oil. Continue heating and tilting until the wok is done. Thanks, Bill! There’s nothing worse than cooking a lightly seasoned dish and tasting the fish you cooked last night. If you have read our post, “What is the best wok to buy?” you now know that our personal preference here at The Woks of Life is a classic carbon steel wok, and you may have even gone out and purchased one. You can see the beautiful shiny patina after using it almost every day for the past 12 years. In general, just a light scrub with water is needed after light cooking. After your wok is cool enough to handle, move it to your kitchen sink, and use your scrubbing pad and some water to lightly scrub and rinse the wok clean. This is our large 20 inch wok that we use on our range with the dedicated wok burner. ), (My wok handles got a bit scorched, but hey it adds character, right?). It also comes unseasoned. A very comprehensive guide for wok care! Be careful of the hot water splashing. Our MommysPot foundry invented a new method of seasoning. As the whole process is done with hands, the surface may be slightly rough, there are some dents and dents that can occur during the dirt infusion process. Some people think seasoning a wok means leaving the oil and film from your last meal, but that’s a common misconception. The biggest concern of non-coated cast iron cookware is the rust which is not removed even if rubbed lightly with oil or washed. Ease the seasoning process with Made In's Carbon Steel Seasoning Wax. This thoughtfully crafted American-made blend of oils and beeswax is the only carbon steel (or cast iron) seasoning starter you'll ever need. In general, regular use of the wok and heating it to a high temperature will prevent rusting on the outside, but be sure to heat the wok to dry the inside and outside after each use. Set your wok on your stove set to the highest heat. You can see that the vegetable oil will begin to form a patina already! Ease the seasoning process with Made In's Carbon Steel Seasoning Wax. In general, just a light scrub with water is needed after light cooking. We travel the world to search for and partner with the best cookware artisans — the men and women who have dedicated their lives to perfecting their craft. A drop of water should evaporate on contact. Original design by Craft Wok since 2014, proven quality over the years. Use a circular scrubbing motion with a scouring pad. Specializes in all things traditional Cantonese and American Chinese takeout. by Craft Wok. It may not turn brown in all areas, but be diligent at this step to ensure even seasoning. MommysPot does not season by simply coat the surface of the skillet with oil. Slowly but honestly and stubbornly produced under an international systematic system. Rinse your wok thoroughly with clean cool water. post on how to choose the best wok for you. (No soap required for a dish like this!). This is just common sense. You can use the detergent comfortably. Wipe down the excess water with a paper towel, and place the wok back on the burner to dry it with medium high heat. There should be no standing oil. Place the wok on high heat. This is especially true after cooking dishes with heavy sauces or braising, when some of the sauce may be crusted on. I used a slightly hotter setting and rotated the wok to make sure the seasoning applied evenly to the entire surface. Keep a dry towel or a heatproof kitchen mitt handy. Some people think seasoning a wok means leaving the oil and film from your last meal, but that’s a common misconception. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88. You can use the MommysPot right out of the box. Rinse the wok and dry thoroughly with a kitchen towel or paper towel. Always wash and dry your wok after cooking and wipe it down with vegetable oil, even after a simple steaming. Hi Bill, do I have to wipe or wash the wok before I cook? The easiest way to season a wok is to turn the stovetop heat to high and heat the wok until it is extremely hot. If your wok has wooden handles, wrap them in heavy duty aluminum foil to prevent them from burning. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. A scrub sponge with a green scouring pad on one side and sponge on the other is all you need; sometimes, for tougher crusted-on food we use a heavy-duty wire scouring pad. Towel off any remaining water, reheat the wok, and oil it again using a folded paper towel. Your carbon steel wok will ultimately come with some oils and dust on it from the factory, so it is always best to give it a quick wash with some mild soapy water. Place the wok back on the stove and heat until all the water has completely evaporated. We are not sent the product to your home. Set your wok on the burner set to the highest heat. Our MommysPot foundry invented a new method of seasoning. Keep a dry towel handy or better yet, a silicon or heatproof kitchen mitt in case the wok handles get too hot. Use your wok spatula to start since the wok will be hot. Next, the wok will begin superheating and the impurities from those industrial oils will burn off. This site uses Akismet to reduce spam. It was covered in crusty layers and was downright greasy. (That said, friendly reminder to also be mindful of any manufacturer’s directions and warranties you may have!). Don’t be afraid to use some dish soap to cut any heavy oil residue, but no need to scrub it to death either. I made dinner at a friend’s house once, and I was horrified at his wok. Use your wok spatula to start, since the wok will be hot. Instructions for easy seasoning are included with the wok. At first, all that was darkening was the bottom center portion of the wok. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Looking for more authentic recipes? Transparency is one of our core values. Because it is made by hand, it may feel somewhat rough, but we will send you products for only one customer in the world. Make sure you clear the stove area, because things will get quite hot. Heat the wok until just smoking, and add oil, minced garlic, and your spinach greens. If needed, scrub the exterior of the wok with the scouring pad. Turn off the heat and use a twice-folded paper towel to begin wiping down the wok. We’ve based multiple layers of seasoning onto inside of each piece so the cookware’s surface finish naturally nonstick and resist rust. You will be repeating this process every time after you cook. This heating process will take some time depending on how hot your gas stove is. We don't share your email address with anyone. His “method” of seasoning was not scrubbing the wok clean after use. Rinse and scrub the wok again lightly another time, and dry the wok over the stove. Reheating the wok to remove any trace moisture that you cannot see with the naked eye is very important to prevent rusting and to help season your wok for better non-stick wokking each time you use it! While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. After cooking with vinegar or any other acidic ingredient, promptly wash your wok. Pay attention to these two important steps! I did not know how long it would take to get seasoned. Wrap the helper handle and even the lower portion of the long wok handles with heavy duty aluminum foil to prevent them from burning. I spent a lot of time at home and did some seasoning. If you find the wok has a rusty spot, then you probably did not heat it long enough to get rid of all the moisture or did not use enough oil to wipe it down. It’s perfectly normal to see some of the brown wok residue on the paper towel after a good wipe-down. The first dish recommends oily dishes. Never again worry about whether or not that old oil you have sitting around is okay to season with. I covet your wok burner!! Turn off the heat and repeat the washing again, giving your wok another light scrub with water only. MommysPot will not rust even if you dry it just after rinsing. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Continue tilting the wok while you systematically burn off the impurities, making sure to heat all areas of the wok. Don't just take our word for it regarding our quality. Rinse your wok thoroughly with clean, cool water. Available items will ship immediately and pre-ordered items will follow. For now, your new wok is seasoned and ready for your first stir-fry dish! Because of the high heat conductivity. Basic carbon steel wok models typically range from 12 to 14 to 16 inches in diameter and are made with 14 gauge steel, which is about 1.6mm thick. We’re here to get you to dust it off and get back into the swing of Chinese home cooking. The biggest advantage of MommysPot is that it is a product that each cast iron piece comes pre-seasoned with multiple layers of 100% flaxseed oil. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Turn off the heat and fold a paper towel twice and begin wiping down the wok. An electric stove is my only option. While the wok is still warm, use a paper towel to spread the oil on the entire inner surface of the wok. We have a few links and resources on our Chinese cooking tools page and on our recent post on how to choose the best wok for you. While we think carbon steel is the best all-around wok, it’s important to know how to season a wok.