Wipe the oil all over the wok to give the surface a light coating. Continue tilting the wok while you systematically burn off the impurities. Many Chinese grocery stores stock these basic woks, so try shopping locally and check your options online before making your final purchase. Ease the seasoning process with Made In's Carbon Steel Seasoning Wax. post on how to choose the best wok for you. Thanks, Bill! I covet your wok burner!! Did you buy a carbon steel wok years ago and promptly forget about it? 2. Wipe down the excess water with a paper towel and place the wok back on the burner to dry it with medium high heat. You will be repeating this process every time after you cook. 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. 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. Register your email address below to receive an email as soon as this becomes available again. Turn off the heat and use a twice-folded paper towel to begin wiping down the wok. Our products don't all come from one big factory somewhere; each one is handcrafted by the specific people who know that product better than anyone. Consumers no longer had to season the cookware themselves at home. 15 gauge (1.8mm) carbon steel, commercial grade. An electric stove is my only option. There’s nothing worse than cooking a lightly seasoned dish and tasting the fish you cooked last night. When your wok is completely cooled, move it to your sink and use some mild detergent and your scrubbing pad to give it a light scrubbing. Pour one cup of water into the wok slowly to cool it off quickly. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device, choosing a selection results in a full page refresh, press the space key then arrow keys to make a selection. 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. We’ve based multiple layers of seasoning onto inside of each piece so the cookware’s surface finish naturally nonstick and resist rust. It is a product made in our own factory that can control all raw materials. This product mixes two high-smoke point oils with a beeswax that holds everything together. There should be no standing oil. After you’ve removed the food from the wok, wash the wok. Repeat this process one more time and your new carbon steel wok is ready for cooking your favorite dishes! 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. Heat the wok on low and pour in one tablespoon of oil, swirling the oil evenly. This is just common sense. Towel dry your wok and transfer it to your gas stove. It’s fine if the outside of the wok is a little rough. You may see some dark spots in the metal from impurities in the carbon steel, but it’s nothing to worry about. Your wok’s ready for storage until your next dish! 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. We’re here to get you to dust it off and get back into the swing of Chinese home cooking. (The photos did not show this because I forgot to do it, but I added some foil halfway through the process.). Don't just take our word for it regarding our quality. I like to reheat the wok again before cooking on it until just smoking. Keep a dry towel or a heatproof kitchen mitt handy. Specializes in all things traditional Cantonese and American Chinese takeout. 3. We’re going to walk through a detailed first-time seasoning process that you should apply to every new carbon steel wok. While we think carbon steel is the best overall material for a wok, carbon steel woks do require a seasoning process before first use and continued care and maintenance to build that desirable nonstick patina. I’m about to buy a carbon steel wok and thinking about buying a butane burner. Clean it thoroughly! Now that you know how to season a wok, follow these easy steps on how to care for your seasoned wok over time. We want you to know who Made In is and what we're all about so you can feel great about your purchase before, during, and long after. Learn how your comment data is processed. 1. While we think carbon steel is the best all-around wok, it’s important to know how to season a wok. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88. Place the wok on high heat. MommysPot comply the international standards such as Quality Management System ISO 9001 International Standard ISO 14001 is an international environmental standard. I made dinner at a friend’s house once, and I was horrified at his wok. The Craft Wok 16″ round bottom wok is made 1.8mm gauge carbon steel. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Cooking with your carbon steel wok regularly means that the steel will be exposed to lots of oil at high temperatures and over time, it will season naturally. with flaxseed oil for natural, nonstick finish. We always have ours on the stove to cook eggs, steam buns, make scallion pancakes, or even toast a piece of bread. You will be notified you when this product is in stock. 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. Some people think seasoning a wok means leaving the oil and film from your last meal, but that’s a common misconception. Heat helps rid the wok of the residual flavors. 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. MommysPot will not rust even if you dry it just after rinsing. This wok is a heavy one and will conduct heat well. But after a long time of no use, it may be a little worse for wear. Once the wok heats up, it will start to turn a dark brown color and will begin to smoke. MommysPot does not season by simply coat the surface of the skillet with oil. After the wok is thoroughly dried, add about a tablespoon of vegetable oil with the wok at low heat. After you’ve removed the food from the wok, wash the wok. MommysPot is the result of years of research and exploration to solve the seasoning problem. We use this for steaming large dishes, cooking during the holidays and for parties, and when blogging, of course (lots of surface area for photographs)! The easiest way to season a wok is to turn the stovetop heat to high and heat the wok until it is extremely hot. Turn off the burner and set the wok back on the stove. If you do see some rust form the next time you use it, it is likely that it was not completely dried or you may not have used enough oil. 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. If I buy a burner, should I get a flat or round bottom wok. Available items will ship immediately and pre-ordered items will follow. Hi Bill, do I have to wipe or wash the wok before I cook? After you go through the initial wok seasoning process, all you need to do is cook with your wok often and follow our easy directions to care for it properly! Once the wok heats up, it will start to turn a dark brown color and begin to smoke. If you just cooked an especially strong food (e.g. Regular wok care for after each use. Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. 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. We'll keep going back to the drawing board until our chefs tell us we got it right. 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! ), (My wok handles got a bit scorched, but hey it adds character, right?). It has a wooden handle and a steel helper handle – be sure to use a potholder, as the helper handle gets hot! Because of the high heat conductivity. Rinse the wok and dry thoroughly. 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. Rinse your wok thoroughly with clean, cool water. For now, your new wok is seasoned and ready for your first stir-fry dish! Remove from the heat. Just follow those steps and essential pointers, and your carbon steel wok will age gracefully and form a beautiful seasoned patina that any Chinese cook would be proud of. Make sure you clear the stove area, because things will get quite hot. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! We work with some of the world's best chefs and use their knowledge of cookware pain points and inadequacies to help inform our product design decisions. I like to reheat the wok again before cooking on it until just smoking. After cooking with vinegar or any other acidic ingredient, promptly wash your wok. A drop of water should evaporate on contact. Factors such as brands purchased, natural variations in fresh ingredients, etc. It was covered in crusty layers and was downright greasy. 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. Do not forget to season it before use! Be careful of the hot water splashing. Rinse and scrub the wok again lightly another time, and dry the wok over the stove. This heating process will take some time depending on how hot your gas stove is. will change the nutritional information in any recipe. Looking for more authentic recipes? Next, the wok will begin superheating and the impurities from those industrial oils will burn off. 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. You can see the beautiful shiny patina after using it almost every day for the past 12 years. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents.