The only good wok I know (or rather that has been drilled into my head) is a cast-iron wok. It's freaking heavy, but it distributes the heat evenly, instead of just at the bottom (like most wok). It's definitely money well spent if you can get your hands on one!
All woks (except non-stick) need to be seasoned.
You must scrub it really hard (with cream cleaner / gif) when u first get it, to remove a protective layer (machine oil) applied by the manufacturer to protect it. This is the only time u will scrub it....unless of course, you let your wok rust up.
Put on your stove on low heat. Add 2 tbsp of cooking oil and using kitchen paper, rub it over the inside of the wok until the entire surface is lightly coated with oil. Heat the wok slowly for another 10-15 min and then wipe it thoroughly with more kitchen paper. The paper will be become blackened from the machine oil.
Repeat the process of coating, heating and wiping until the kitchen paper comes clean. Your wok will darken and become seasoned with use.
Once it's been seasoned, never ever clean with soap and water. Plain clean (hot) water is good enough. Use a bristle to scrub it. You must thoroughly dry it or it will rust!
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