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.
Step by Step Guide to Cast Iron Wok – Season & Maintain
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!
What you will need
- Brand New Cast Iron Wok
- High Smoking Point Oil – Peanut Oil, Canola Oil, etc.
- Paper Towel
- A Stove
- 水
- Soap
Each time after you’re done cooking, remember to heat-dry your wok and coat a layer of oil to it.
作者想说
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.
How to Season Cast Iron Wok - Complete Guide
设备
- Cast Iron Wok
配料
- 食油 (high smoking point)
- Detergent
- Scrub
- Paper Towel
这是一篇免费的文章
我必须投放广告
步骤
Clean to remove residue
- Use detergent and scrub to clean your newly brought cast iron wok and rinse clean with water
Initial Heating to Remove Toxicity
- Heat up the wok to dry off any water.
- With a paper towel, spread the oil all around the top part of the wok. Heat it up until the oil reached smoking point.
- Then move the oil around the wok as you continue heating the wok over a low flame until the oil becomes thick.
- Clean away that layer of oil with detergent and water
First Seasoning Layer
- Dry the wok again with heat as well as wiping away excess water with a paper towel
- Add oil into the wok and spread it with a paper towel
- Continuously move the oil all over the surface area for 10 分钟
- Clean it again with detergent and water
Remove Stubborn Stain
- Again dry the wok with heat as well as wiping away excess water with a paper towel
- At stage, if there is any stubborn oil stain, use a wok spatula or any metal scrapper to scrap away the stubborn stain. Do this as you heat the wok over low flames.
- While the wok is still hot, add a bowl of water to remove all the stain
- Then clean with detergent and water.
Second Seasoning Layer
- Dry the wok again with heat as well as wiping away excess water with a paper towel
- Add oil into the wok and spread it with a paper towel
- Continuously move the oil all over the surface area for 10 分钟
- Clean it again with detergent and water
Dry and Final Coating
- Dry the wok again with heat as well as wiping away excess water with a paper towel
- Add oil into the wok and spread it with a paper towel
- Remove wok from the heat when the oil reaches smoking point
- Repeat this each time after using it to maintain the seasoning layer.
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.