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Seasoning a WOK !
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thebtls
Posts: 2,300
There has been a lot of WOK TALK (try that three times fast) on the forum lately so I thought I would post my seasoning instructions (this is for coated pan)...CLICK HERE for my instructions on seasoning a WOK...I am sure that others have similar instructions avaialble. ENJOY!
OR, here are the instructions below...
How to Season a WOK (for Grilling on the BGE of course!)
Nothing beats having the proper tools for the job, any job. The maintenance of those tools is important too. In the case of cookware, some items require “seasoning” before their first use. This is the case with Carbon Steel and Cast Iron pots and pans. In this entry I will explain the purpose of and demonstrate the steps required to season a carbon steel Wok before it’s first cook.
The pan (new) will have a protective coating on it (probably a thin coat of varnish) to keep it from rusting in shipment or while on display for sale; IT MUST BE REMOVED!
Initial Cleaning
Fill the pan ½ to ¾ full with water. Bring water to boil, continuing for 5-7 minutes. Pour the water out of the pan and immediately scrub with hot soapy water and a scouring pad (SOS works well here).
CAUTION-PAN IS HOT!
Initial Seasoning
Rub 2 Tbs of cooking oil over the entire interior surface of the pan. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the entire surface (inside) of the pan while it is heating.
Remove pan from heat and allow for cooling; Repeat 3 or 4 times and then the pan is now ready to use!
Basic Care
Wash with hot water only. Dry thoroughly. Remove burned food with a scouring pad and hot water. Soaps or detergents will remove the seasoning. APPLY A THIN FILM OF COOKING OIL BEFORE STORING TO AVOID RUSTING. If you use soap to clean the pan in the future, simply follow the initial seasoning steps again to re-season the pan and restore the protective finish and NEVER wash in the dishwasher!
LONG TERM THE WOK GETS DARK BROWN/BLACK...DON'T ATTEMPT TO SCRUB THIS OFF...compare the pic below to that of those above...THAT IS SEASONING!!
OR, here are the instructions below...
How to Season a WOK (for Grilling on the BGE of course!)
Nothing beats having the proper tools for the job, any job. The maintenance of those tools is important too. In the case of cookware, some items require “seasoning” before their first use. This is the case with Carbon Steel and Cast Iron pots and pans. In this entry I will explain the purpose of and demonstrate the steps required to season a carbon steel Wok before it’s first cook.
The pan (new) will have a protective coating on it (probably a thin coat of varnish) to keep it from rusting in shipment or while on display for sale; IT MUST BE REMOVED!
Initial Cleaning
Fill the pan ½ to ¾ full with water. Bring water to boil, continuing for 5-7 minutes. Pour the water out of the pan and immediately scrub with hot soapy water and a scouring pad (SOS works well here).
CAUTION-PAN IS HOT!
Initial Seasoning
Rub 2 Tbs of cooking oil over the entire interior surface of the pan. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the entire surface (inside) of the pan while it is heating.
Remove pan from heat and allow for cooling; Repeat 3 or 4 times and then the pan is now ready to use!
Basic Care
Wash with hot water only. Dry thoroughly. Remove burned food with a scouring pad and hot water. Soaps or detergents will remove the seasoning. APPLY A THIN FILM OF COOKING OIL BEFORE STORING TO AVOID RUSTING. If you use soap to clean the pan in the future, simply follow the initial seasoning steps again to re-season the pan and restore the protective finish and NEVER wash in the dishwasher!
LONG TERM THE WOK GETS DARK BROWN/BLACK...DON'T ATTEMPT TO SCRUB THIS OFF...compare the pic below to that of those above...THAT IS SEASONING!!
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