Reply With QuoteIs it black steel or stainless?
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Hey has anyone cured a wok before?
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?
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Is it black steel or stainless?
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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
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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)
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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)
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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.
Nothing like a cuddle from DD after a hard day's work!
yes i have but it ended up going all rusty!
I followed the instructions too so soory no help here
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If it goes rusty, all you ned to do is scrub it and reseason it.
To stop it going rusty, you need to store it oiled. You will need to do this if you live in a humid climate (and you will find this is how almost all restaurants store their pans regardless)
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The whole point of seasoning pans is to make them non-stick essentially. They will sear meat rather than having it stick to the metal surface (there is a scientific reason for this to do with the tiny holes in the metal surface). If the pan is properly seasoned and cared for, then there is no need to scrub anything, because nothing is stuck to it. It simply wipes clean.
Nothing like a cuddle from DD after a hard day's work!
Really??? Cool! I will have to try it as i almost threw it away! and it was suppose to be an expensive wok.
THanks!
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lol yep have a go. If you have left it too long you may not get the rust off it, but worth a try.
When you oil it, just put a bit on a cloth or paper towel and wipe over all the cooking surface with it so it has a nice sheen on it. You can store it with a teatowel or something over it if you store other pans in it in the cupboard.
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