How to season your wok

The wok is a vital equipment in Chinese cuisine - cooking with the wok is a very fast but hot process. The wok is heated to a really high temperature,and after that food items are quickly tossed in it for a short time frame. It is the perfect tool for cooking items such as vegetables, chunks of meat or noodles.

When choosing a wok, the kind of cooktop you possess is important - if you have an electric stove, pick out a wok with a flat bottom. You will need a round bottom wok if you cook a traditional gas stove. Moreover, while selecting a wok, you should see that it must be made of spun steel material. This variety of steel conducts heat extremely efficiently and is the ideal weight: not very weighty so you can however carry it, but not too light that oil can not heat speedily. Once you have purchased a wok, you should was it properly as it is coated with a layer of oil to prevent it from rusting and dust settlement.

After you have cleaned the wok properly, you need to season it. It's done this way to ensure that flavor is always infused into your food prepared in it. The wok should be heated till the water doesn't get converted to steam at once. When still warming, swap the wok with a paper towel doused in peanut oil; the center of the wok will begin to blacken as well as smoke. Once the whole wok is covered with oil, take it off the stove and let it set for 10 to 15 minutes. Wipe off the oil, and repeat the procedure 3 times. When you have completed all 4 cycles, confirm all of the oil is wiped off hence your wok won't get grimy.

Once you have finished your cooking on the wok, you need to clean the wok properly so that no bits of food are stuck to it, if you are not careful with this, then the effectiveness of the vessel will reduce over a period of time. Don't use hard or tough sponges on a seasoned wok; alternatively, wipe the wok and store it on high temperature, wiping it with paper towels doused in oil. Then let t cool for 10 minutes and use a fresh paper towel to wipe the oil. To dry out the wok, set it on high temperature again. A wok may be difficult to take care of, however it is definitely worth the trouble! You should also always remember to store your wok in a dry place free of moisture, and where it won't get scratches.


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