Caring for Your Wok Frying Pan

It's important to understand how to care for your wok frying pan if you want it to last for many meals. Lucky for you, caring for your wok at home is simple and not time consuming. In fact, a properly seasoned wok will naturally repel stuck food and will be easy to clean.

The first thing you need to do is to clean your new wok, scouring it for the one and only time of its life. You will want to scrub your wok using a scouring pad, hot water and liquid dish soap. Dry your wok completely. Now you'll need to season your wok, preparing it for use by developing the start of a protective patina, or finish, on the surface of your wok.

Heat your wok until it is so hot that a drop of water will evaporate on it in a matter of seconds. Heat a couple of cups of peanut oil or lard in the wok. Add a couple of cups of either scallions, ginger root or chives and stir-fry the mixture for five to six minutes. Allow the mixture to cool and either store or discard. When the wok cools, rinse wok with hot water but no soap (or very little soap) and then wipe dry.

Before each use, heat wok until very hot, then add oil, further adding to this protective patina. Always wash wok using only hot water and then dry thoroughly. Many wok owners heat the wok again after rinsing it so all the water will evaporate, protecting the wok further.

If you do end up with stuck or burnt food on the bottom of your wok, heat some more oil in the wok and scrape the burnt food with a spatula until the burnt food dislodges in the oil.  Let the wok cool, discard the oil and burnt food, rinse the wok with hot water and dry the wok with a cloth.

Try not to use dish soap on the wok, and do not put it in the dishwasher. Protect and value the black patina that forms on the cooking surface of the wok. This is its protective coating that makes it possible for you to cook in your wok without food sticking. If need be, re-season your wok by making more of the scallion oil as instructed above.

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