Have you ever wondered how to season cookware? Don’t worry. It’s simpler than you think, especially your new wok.
For those who prefer their vegetables to be well-cooked, these versatile pans have been used for some 3,000 years in China for various cooking methods, including stir-frying, boiling, poaching, and stewing.
If you have bought a new wok and are looking for ways to season it for the first time, here is all you need.
Tips to Season Your Wok
Though most of these woks are sturdy and durable, to get the most out of this kitchen accessory, you’ll need to season it before cooking. It helps your wok age well and develops a patina, providing a natural non-stick surface that protects it from rust.
Seasoning this new utensil for the first time is crucial before cooking anything. Let’s find out what you need to do.
- Clean the Pan
Cleaning is the first step to seasoning this kitchen utensil. You would want to follow the manufacturer’s guidelines to clean it. Some of the woks are dishwasher safe. However, you should try washing it with your hands with soapy water to remove any dirt or factory chemicals on its surface.
- Preheat it on Gas Stove
After cleaning, place the hollow pan on a gas stove over high heat and heat it. Heating the pan causes smoke and fumes, so take proper precautions to avoid any problems. Open the windows and turn on the exhaust fan to let the smoke out.
You may also require moving around the burner. It allows the flame to hit all sides and not just concentrate on the surface. You will notice it changes colour when exposed to heat.
- Do the Water Test
To test if the frying pan is hot enough, try carefully splashing a few drops of water into it. If the water evaporates instantly, it’s done. If it doesn’t, continue to heat the pan and repeat the water test till it’s heated enough.
- Coat it With Oil
After the water test, please remove it from the stove and let it cool off. Once it is cool enough to touch, add a few drops of oil to a paper towel or soft kitchen towel. Now rub a thin layer of oil onto the inside and outside of the pan.
It’s better to use cooking oil with a high smoke point, such as vegetable oil, canola oil, grapeseed oil, or peanut oil.
- Reheat After Oil Coat
Now it’s time to reheat the pan. Put the oiled frying pan on the stove over a medium-high flame and let it heat until it stops smoking. Move around the pan as before to heat it from all sides. When you properly season it, its surface will take on a matte finish and dark colour.
- Rinse and Reheat
The last step is to rinse the residue using hot water and a specially-made brush for woks. It helps to clean it without removing the seasoning. Now your cookware is ready to use. However, you can repeat the above steps one to two times more to add a thick protective coating.
Cleaning and Caring of Wok
Woks are versatile and handmade from natural materials. Using a wok for cooking allows you to have healthy, chemical-free cooking. But they also need some care to last for a lifetime.
If you keep these tips in your mind, the patina will stay on for a longer time, and the usability of your pan will improve.
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