So I just scored a nice big steel wok from Kitchen Warehouse. Now, a wok needs to be seasoned or cured before cooking in it, which I think is usually done by heating it to really high heat with oil in it and gradually heating all over till the oil burns into the steel.
Problem is, we were attempting to do this last night when the glass cooktop under the gas burners broke. Well, not just broke - exploded would be more accurate, I was vacuuming glass bits out of the carpet on the other side of the loungeroom!
Wondering if anyone has an easier way to do it or has done it successfully and can give some tips?
Anyway, here is how you do it... You should never be heating it long enough to shatter glass... would get in contact with your manufacturer about that one
When you buy pans, they will usually have some kind of residue and/or protective coating on them, you want this off, so soak it in some hot soap water for about 5 mins or so.
Dry it well.
Using veg oil - NOT Olive Oil (you want a higher flash point oil, OO will burn) - add a small amount to the bottom of the pan (wok - swirl it around to coat it, but essentially you want bugger all in there, half a cm depth on the bottom.
Add a good shake of salt.
Put the pan on HIGH heat until the oil smokes, and the pan darkens.
Get rid of the oil, and repeat with fresh oil/salt, again, once beginning to smoke, take it off the heat and wipe it out with paper towels (tea towel will work fine too).
And that's it
You can also do it in the oven, but it is a PITA with a home oven.
Once you have seasoned it and you use it, do NOT wash it, you will have to reseason it. Just wipe it out, it isn't dirty or dangerous etc, you do not need to clean it with soap, so don't
My parents recently bought a new wok and do that every time they have used it....they then "tuck it in" which involves wrapping it in a pillowcase and putting it away...
its gets better treatment than us!! =P (jk)
Thanks Limeslice - sounds a heck of a lot easier that what DH was trying to tell me needed to be done (which is what resulted in the cooktop explosion). Will have to give it a go once the cooktop is repaired (grr)
We don't cure/season ours at all. I can't imagine not washing and scrubbing it thoroughly after each use. I just rub a bit of oil into it with a paper towel after cleaning and drying it and we've never had a problem with it.
Hey has anyone cured a wok before?
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