Do I need to scrub and clean my wok or pan before using it?
Your wok has been pre-seasoned with high
temperatures which create an protective iron oxide, in addition to
canola oil. There is NO machine oil on your cookware. You do not need to
scrub and clean your wok/pan before use. Your wok/pan is ready to cook
with immediately.
The Wok Therapist Video
Caring for Your Hand Hammered Wok
Your wok has been pre-seasoned with
high temperatures which create an protective iron oxide, in addition to
canola oil. You do not need to scrub and clean your wok before use. Your
wok is ready to go immediately.
For the first few meals, cook something greasy--deep fry, caramelize some onions, or cook some bacon.
Always preheat the pan before cooking and always use some fat/oil to help release the food.
To clean, wash with hot water, a soft
sponge, and dry completely on the stove or with a dishtowel. Do not use
soap ( a small amount is okay when the pan is very greasy). Remember
that carbon steel can warp, so never walk away from an empty wok on the
stove or put the hot wok under cold water.
When clean, the surface of the
wok/pan should feel silky. If there are any remaining food bitsor sticky
spots, take a little salt mixed with oil and a soft sponge, lightly
scrub. Rinse 2-3x toremove ALL salt residue. Dry. DO NOT ADD OIL AT THIS
POINT.
If food starts to stick, the
seasoning has been stripped, or if you see rust, you may need to
re-season your pan. Never fear. You can easily renew your wok's patina.
Grace Young, author of Breath of a Wok and Stir Frying to the Sky's Edge
has wonderful instructions in both of her books.
Ruined the patina on your wok?
Here's one way to rebuild your wok seasoning, as recommended by Grace Young in Breath of a Wok:
Wrap the wood handle in a wet
washcloth, and then wrap that with a layer of heavy duty aluminum foil.
The handle will get very hot and steamy. Check occasionally to be sure
handle has not dried out.
1.Preheat oven to 450F. Use stainless
steel scrubber and dish soap on inside and out of wok. Rinse and dry
wok with paper towels and then over low heat for 1-2 min. Open window
and turn on exhaust fan to high.
2. Spread 1/2 tsp. of oil over entire
inside surface. Put wok in oven 20 min. Remove and let cool about 5
minutes (until cool to touch). Scrub wok again, only with hot water and
stainless steel scrub (no soap). Dry over low heat on stovetop for 1-2
minutes
3. Repeat step 2. three or four more times. When wok is a bronze color,
remove from oven and cool 5 minutes. Wash wok with hot water and scrub
with stainless steel scrubber. Dry over low heat 1-2 min. Do not coat
with oil again. The wok is ready for cooking.