Cast Iron Wok was very common back in the days in the early 1900s, but as time goes, due to it being heavier than carbon steel wok, the popularity for its decline and as a result of that many current generations do not know how to take care of their cast iron wok. Well, cast iron wok still cooks better food compare to carbon steel wok, not to mention non-stick wok.
I am pretty sure that each time you ask any Chinese chef about seasoning a new wok, most of them will tell you to use a pig skin or pork lark sort of fats to season your wok. Since I got my hands on a new cast iron wok, I’ve taken this opportunity to do a video on seasoning it without using any pig skin or pork lark so my Muslim friends can follow suit.
It is very important to season it correctly, where this layer of oil coating is going to keep your wok from rusting, and sort of gives it a slightly non-stick coating that will last for many years to come! Here is how you do it!
Each time after you’re done cooking, remember to heat-dry your wok and coat a layer of oil to it.
Oh yea, if you ever wonder why cast iron wok?
It is because cast iron can hold the heat much better than any other type of material used for a wok. Besides its excellent capability to hold the heat, it also does very well in heat distribution. Unlike the common carbon steel wok which will heat up very quickly, probably 2 times faster than cast iron wok but at the same time, the heat dissipation rate is the same as well.
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Good video to season new cast iron wok, may i know where you buy this wok? any idea where is this made? thanks n take care,
Yat Hang Trading
169, Jalan Tun H S Lee, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
03-2072 5907
https://goo.gl/maps/oT2i71ghFEcxMCo17
There you go
merry xmas to you n family, where to buy cast iron wok with dophin brand?
Do you need to oil both Sides of the wok? Thank you.
Not necessary, but if you wish, you may.