Basic Preparation and Stir-fry Methods for Cooking Chinese F
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Mr. Wokfusion.
Hopefully you will find the time to this question. I have had gone through three carbon-steel wok because my seasoning on the wok "chipped" off. I noticed that you have a electric stove, so I think you can help me. As my seasoning on the wok grew thicker, it started to crack and pieces started to chip off. I had tried to re-season these woks again, but the surface is uneven and eventually more and more will crack and fall off. Thanks.
Chemicalkinetics 3 years ago
A well seasoned wok do not peel off easily. Here are the correct steps to season(treat) a carbon steel wok properly:
A) Clean wok with kitchen cleanser to remove any and all heavy grease coating, rinsed and wipe dry all surfaces with paper towels.
B) Place the wok squarely on a high flame burner and let it burn until a 5-6-inch of bluish black color is obtained at the bottom of the wok.
wokfusion 3 years ago
C)Pickup the wok and position another spot adjacent blueish black area and burn until the same color as the center. Continue rotate to another spot and burn until whole wok become the same color as the center.
D)Cool the wok to room temperature, wet some paper towels with cooking oil and wipe to clean the seasoned wok and at the same time putting little protective oil back into surface of the wok and ready to cook or store away.
wokfusion 3 years ago
how much oil do u use
kiski7000 3 years ago
In this example, you can use few tablespoons or so for a stir-fry dish. The amount of oil depend on the type of dish that you plan to cook. Follow the oil amounts in the recipes. Use enough to cover the bottom of the wok. Make sure very slightly swirl the oil to spread it around the wok evenly.
wokfusion 3 years ago
A metal turner may scratch the work slightly, but cooking with the wok over time will prevent the wok from being deeply scratched into itself. Let me know if you have any more questions.
wokfusion 4 years ago