Tilt and flip your wok to heat the front, back, and sides. Preheat the oven to 450 degrees Fahrenheit. It reminds me of the line from the late, great comedian Mitch Hedburg : "I bought an 7 dollar pen, 'cause I always lose pens and I got sick of not caring.". fjs.parentNode.insertBefore(js, fjs); How is Miso Made? The looks and feel of a dry log can give an indication of its moisture content. Seasoning is also important after cooking on a wok because the oil protects the carbon steel from oxidation. The metal type is the most important consideration when choosing a wok. How can we improve it? The wok has a long phenolic handle and a helper handle that look attractive and stay cool during cooking. Stir frying, the cornerstone of Cantonese cooking, is all about wok hei, that complex charred aroma that fleetingly cloaks the piping-hot stir-fries served in Cantonese restaurants.The hallmark of an outstanding chef, wok hei - literally translated as ‘breath of a wok’ - results from a complex interplay of factors that is part science, part art, part magic. }(document, 'script', 'facebook-jssdk')); Usually, when you're buying cookware, the rule is this: spend more for better quality. Seasoned Wok, Medford: See 10 unbiased reviews of Seasoned Wok, rated 4.5 of 5 on Tripadvisor and ranked #29 of 60 restaurants in Medford. 10th Aug 2007 When I first seasoned it, it look beautiful [first picture] As I used it, the seasoning on the side wore off and looks metallic-like, but the center got darker [seasoned]. Mine came with stained metal and machine oil residue, so I took a steel wool Brillo pad to it and scrubbed like crazy, until it was a nice, shiny mirror. Once the oil stops smoking, that portion of the wok is seasoned. When this process is used on a new wok, it cleans the pan so that it is safe to eat off of. js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; The M’steel pan by Mauviel had to be washed and seasoned. Allow the wok to cool. So if you really want that restaurant taste then you have to use a carbon steel wok. A wok (from Cantonese: 鑊) is a round-bottomed cooking pot, originating in China.It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as becoming popular in other parts of the world.. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, … "There are pre-seasoned cast iron woks that are easier to take care of, you just need to treat them like a cast iron pan," says Chung. Rinse it completely and dry thoroughly. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. This form is protected by reCAPTCHA and the GooglePrivacy Policy and Terms of Service apply. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. To take care of the wok, you should never use soap or any abrasive scrubbing, which will dislodge the seasoning layer (especially in the early life of the wok). For the best, most efficient results in any restaurant, this means buying a rice cooker and possibly some accessories. Complete initial washing to remove factory oil. Either store the wok until you’re ready to use it or repeat the seasoning process. You can put a bamboo steamer in the wok, fill the base of the wok with water and steam like that, or get little metal trivets in the bottom, lay a dish on the trivet, and cover with a wok lid. Can be splitting at the ends. A cast iron wok is easier to seasoned as you mentioned. A wok (from Cantonese: 鑊) is a round-bottomed cooking pot, originating in China.It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as becoming popular in other parts of the world.. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, … Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to be used at very high temperatures, and non-stick cooking when properly seasoned.Seasoning is also used to protect bare cast iron from rust.Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks … First clean the wok by scrubbing the surface to with steel wool to remove the temporary coating. A well seasoned wok helps sear and lock in the flavors of the food. We are only able to reply to comments that include an email address. Preheat the wok over high heat to open the metal's pores. Traditional hand-hammered woks (like the ones they used to sell in those '80s infomercials) are an excellent choice. The picture of the wok at the very top of this page is the Mammafong wok! A carbon steel wok however is usually slightly lighter and has more toughness to it — that is, it does not crack as easily. Dunlop says: “The wok is not only for stir-frying—it’s used for pretty much everything. If food particles need to be removed, gently scrub with a sponge or wok brush. Deep-frying in a wok, you need much less oil than in a regular saucepan. What is wok hei? Place on stovetop over medium-high heat to completely dry the wok and evaporate any leftover water. For people starting out on cooking Chinese dishes, the wok is the first piece of cooking utensil you learn to use because without a wok, there is no Chinese … A newly seasoned wok should be used for deep-frying, cooking vegetables and shallow-frying to develop the desired patina on the surface. Can be splitting at the ends. A carbon steel wok however is usually slightly lighter and has more toughness to it — that is, it does not crack as easily. Rinse thoroughly with hot water. var js, fjs = d.getElementsByTagName(s)[0]; How to Season a Wok . Put the wok back on the medium burner and heat for 5–10 minutes. Rinse the wok with cold water and dry with cloth. I was in the exact same boat when I picked up my first cast iron skillet years ago. So, I got this new carbon steel wok last year and I've been using it weekly. Follow the steps below to remove all residue: Now that you’ve removed all the manufacturer's oil and have exposed the bare metal, it’s time to pick your seasoning oil or other form of lard. For more, visit our reviews section and find over 400 practical buyer’s guides offering unbiased advice on what equipment is worth investing in, including reviews of non-stick frying pans, cast iron skillets and saucepans. Classic woks are round in shape, while the Western versions have a flat bottom that make them look like deep-frying pans. I'll scrub with an abrasive scotch-brite, SOS Pads or similar scrubbing pad. The wok starts out partially black/brown and gets darker with use. This method uses kosher salt to develop a dark patina on your wok. You need to choose the wok based on what you are comfortable with. After 20 minutes, remove wok from heat and dump the heated salt into the sink (letting it cool before you discard it). What does a good wok patina look like, you ask? In the beginning of a wok's life, a paper towel dipped in oil and rubbed all over the inside of the wok will keep it from rusting. Plus carbon steel is a great conductor of heat which that makes it excellent for stir-frying. Once seasoned, you’ll want to clean the pan out again, but this time don’t use a steel wool pad or soap. All Content Copyright © Nick Kindelsperger and Blake Royer. Place wok, filled with salt, on gas stovetop over high heat.