Understanding the Importance of Seasoning
Seasoning your Chinese wok is essential for achieving non-stick properties and enhancing the flavor of your dishes. A properly seasoned wok not only prevents food from sticking but also develops a rich, unique character over time. This guide will walk you through the process to ensure your new carbon steel flat bottom wok is ready for use.
Tools Required for Seasoning
To season your wok effectively, gather the following tools: dishwasher detergent, a steel scrub, a soft sponge, high smoking point oil (approximately 1/3 cup), and 2 tablespoons. You will also need 6 ounces of pork belly (or you can substitute it with scallions and ginger), a pair of tongs, and a piece of paper towel.
Step-by-Step Instructions
Begin by thoroughly cleaning your wok using dishwasher detergent and a steel scrubber with warm water. This step is vital as new woks are coated with a protective layer that must be removed. After drying the wok, place it on high heat until it starts to smoke—this usually takes around 10 minutes. Move the wok to distribute heat evenly.
Next, carefully pour around 1/4 cup of high-smoking point oil into the wok. Using tongs, rub the pork belly all over the surface of the wok, turning the heat to low as you do this. Continue applying oil until the wok begins to smoke, repeating the process for about 30 minutes. Once done, remove the pork belly and rinse the wok with warm water, using a soft sponge to eliminate residue without additional detergent.
Finally, place the wok back over high heat until it smokes again. Dip a paper towel in the remaining oil and wipe the wok thoroughly. Your wok is now seasoned and ready for cooking! Enjoy mastering the art of wok cooking.
