Posted on: Wednesday, October 5, 2005
TASTE
Seasoning and caring for a carbon-steel wok
Advertiser Staff
Carbon-steel cookware requires seasoning, a process by which the wok is impregnated with oil. You can buy a pre-seasoned wok or do it yourself. A pre-seasoned carbon steel wok will be dark and glossy. If you buy an inexpensive wok in an Asian store, it will be covered with machine oil to keep it from rusting. This oil is not evidence of seasoning; it must be washed off thoroughly in hot, soapy water before the wok is seasoned.
Wok-seasoning technique: This is an easy but time-consuming process involving a certain amount of smoke. Turn off your smoke detectors, open the windows and turn on the venting fan over your stove, if there is one. Have ready 1 to 4 teaspoons lard, peanut or corn oil.
Heat the wok over high heat, until it smokes. Rotate wok from side to side until a yellow or blue rings forms on the interior base. Remove and cool 30 seconds.
Pour 1/2 teaspoon oil into wok and wipe with double-folded paper towel to spread oil. Place wok over low heat and rotate slowly 30 seconds. Remove from heat and cool 30 seconds.
Repeat previous step at least twice, until paper towel is no longer gray (evidence that all machine oil has been removed).
Wash wok in hot water. Dry over low heat 1 to 2 minutes.
Chinese tradition suggests that the first thing to cook in a new wok is fresh Chinese chives, which will neutralize any metallic flavor: roughly chop half a bunch of Chinese chives; heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds; swirl in 2 tablespoons lard or vegetable oil and add chives; reduce heat to medium and and stir-fry 15 minutes, pushing the mixture about with a spatula. Remove from heat, cool and discard chives. Wash wok in hot water; dry over low heat.
Never wash wok with detergent. Wipe it out with a paper towel. Pour a tablespoon of coarse salt into the wok and, using a sponge, scrub the surface gently to remove any deposits. Wipe again with paper toweling. (When the wok is new, it helps to dry it by placing it on a warm burner, allowing oils to melt and coat any areas that have been stripped of oil during washing. You may have to repeat the oiling and heating process a few more times.)
The more you use the wok, the better-seasoned it will be.
Source: "The Breath of a Wok," by Grace Young and Alan Richardson; Simon & Schuster, 2004.
