Finally, stir-fry some scallions and ginger on high heat until brown and crispy. Do the whole cycle of seasoning at least three times. If the handle is not removable use a gas stove for seasoning. Make sure to remove the heat-sensitive handle before putting the wok in an oven. Then place the wok upside down in an oven and bake it at 450F for 20-25min. Use a paper towel, tongs, and a high smoke point cooking oil (flaxseed, peanut, canola, and sunflower oils work well) to coat evenly on both sides. Seasoning helps prevent rusting and provides non-stick properties. Seasoning: Appropriate seasoning requires time and high heat.To temper it, place the empty pan on the stove and heat at a high temperature, rotating periodically until all the surface oxidizes and gets a black-blue patina. Tempering: This step requires a hot gas flame.Then scrub the coating using an abrasive pad or steel wool to get to the naked steel. Pour it with water, add dish soap, and boil the water for 20 minutes. Initial washing: After purchasing, wash it well by hand and make sure to thoroughly scrub the factory polymer coating that has been applied to protect the metal from rusting.To properly season it, follow the manufacturer’s instructions or watch video tutorials to find the best method.
However, if you are not willing to put enough time and effort to season it properly to get it ready for use, a carbon steel wok would not be the right choice for you. This wok is a way to go if you want to get more genuine flavors and authentic tastes of Asian foods.Ĭarbon steel wok will last a long time if you take good care of it. When properly maintained, carbon steel wok will last for decades.Įasily builds up a nonstick surface: Well-seasoned carbon steel wok is virtually non-stick, and its non-stick coating is getting better with each use.Īsian dishes taste better: A carbon steel wok produces smokier, tastier dishes. Sturdy and durable: Carbon steel woks are constructed of heavy-duty carbon steel that is resistant to warping. Those features make this cooking vessel perfect for stir-frying. Heavy-walled carbon steel wok heats up quickly, evenly spreads heat across the surface, and holds the heat well when food is added to it. A carbon steel wok heats up in no time, especially when used on a gas flame.ĭisperses heat evenly: While there are many other types of wok pans on the market, nothing can be compared to a good carbon steel wok. Carbon steel can take the extremely high heat needed for stir-frying. Suitable for high-temperature cooking: Non-stick woks can’t withstand very high cooking temperatures. The right weight: Carbon steel wok is pretty sturdy, but it is not as heavy as cast iron and this makes it more suitable for rapid movement when you are tossing the ingredients. This is an essential cooking vessel if you want to make great-tasting Asian-style dishes. A wok is convenient for stir-frying, deep-frying, steaming, braising, and boiling. This versatile cookware piece can be used to prepare many meals with a variety of cooking techniques.
0 kommentar(er)
