Or is there is a specific way to season or restore this wok? just the way you would do a cast iron wok? thanks!
211551
You have to season before used and keep it dry after washing or oil it to prevent rust. Thank you
630210
I believe the instruction booklet told you how to remove the factory wax coating and season the pan for use. They also gave you cleaning instructions. As you bought yours second hand, the factory wax coating has already been removed and it is most likely seasoned. I would scrub it out with salt on a damp paper towel to remove any cooking residue, wash it well and re-season with vegetable oil. Look to YouTube (De Buyer) for instructional videos on seasoning and cleaning this particular pan. Basically treat it like you would a cast iron pan. I wash mine out with soapy water when needed and re-season before putting it away. You don't need to baby these pans. Enjoy your pan! I believe the instruction booklet told you how to remove the factory wax coating and season the pan for use. They also gave you cleaning instructions. As you bought yours second hand, the factory wax coating has already been removed and it is most likely seasoned. I would scrub it out with salt on a damp paper towel to remove any cooking residue, wash it well and re-season with vegetable oil. Look to YouTube (De Buyer) for instructional videos on seasoning and cleaning this particular pan. Basically treat it like you would a cast iron pan. I wash mine out with soapy... » Read More I believe the instruction booklet told you how to remove the factory wax coating and season the pan for use. They also gave you cleaning instructions. As you bought yours second hand, the factory wax coating has already been removed and it is most likely seasoned. I would scrub it out with salt on a damp paper towel to remove any cooking residue, wash it well and re-season with vegetable oil. Look to YouTube (De Buyer) for instructional videos on seasoning and cleaning this particular pan. Basically treat it like you would a cast iron pan. I wash mine out with soapy water when needed and re-season before putting it away. You don't need to baby these pans. Enjoy your pan! « Show Less
673230
My wok gets that way too. I dry my wok by putting it back over my gas burner and allow the heat to dry the cooking surface. If you have rust on your wok the next time you use it, just take a moist paper towel and wipe the inside of your wok. Allow the wok to be seasoned, everything cooks better. Don't use soap or a Brillo type pad to clean your wok
1685525
Our wok came with instructions. We seasoned the wok before the first use, wash it in cold water using the brush after each usage, and dry it immediately; we have not experienced rusting.
975422
I've been working on mine for several months to TRY and get it black!!!! I'm using the seasoning instructions in STIR FRYING TO THE SKY'S EDGE (Grace Young) Basically it's cooking slices of ginger in really hot oil and mashing it into and up the sides of the pan. You can start over by giving it a scrub with baking soda and oil then never scrubbing the wok, just wipe clean. I'm popping popcorn 2-3 times a week trying to get mine seasoned to perfection and solid black (usually takes over a year) and it's recommended that you don't cook any recipes with a high water content for the first year- just lots of frying with oil, eventually it will become seasoned and take less and less oil to cook with as time goes by. Ultimate goal is 'WOK HEY"
402824
Scrub the wok inside and out with dish soap and water. Then, fill the wok with water and bring to a boil and scrub again. After this, you need to season the wok....best to use a good high temperature oil like sesame or coconut oil. I like to use ginger and onions and continue press them into the wok with the oil. There are some good videos online of this process.
1454838
Hi Sandra - Yes. It's a sand casting, cast in a sand mold so the surface texture is normal. I also have a larger Lodge wok whose surface is similar, but finer. I find I like it better.
2200171
I rubbed mine with a generous helping of vegetable oil and then baked at 200ish degrees for 30 mins. Put a baking tray below it in case any of the oil drips off. Also, after using, be sure to wash the wok and then dry over a burner or in the oven to remove all traces of water. This is a great wok for he grill especially!
1566413
Wet the wok. Put some kosher (coarse) salt in it. Scrub the wok with the salt as an abrasive, using a paper towel or something similar. Put a very light coating of cooking oil on the wok, then heat on low for about 15 minutes. That will allow the oil to soak in (season) the wok.
1180278
Yes, I use cook with a wok all the time. Just make sure there are no dings that would scar the surface.
935968
No this is a non-stick pan so doesn't need to be seasoned like a regular wok.
408678
My wok actually came with a paper telling you how to season it. I followed the directions and it seemed to work pretty well.
907744
I have used mine for stews, and once you have seasoned and cured? Your wok per the attached instructions you should be able to cook anything in it. I have used tomatoes in mine and haven't had any problems.
1571441
Care for a Carbon Steel Wok the same way you would care for Carbon Steel knives or Cast Iron skillets. Wash thoroughly with soap and hot water to remove oil coating from factory. Heat Wok on top of stove, or if your wok does not have a wooden handle, you can put it in a hot oven. When wok is hot, add a high temperature oil like peanut oil. Coat the wok inside and out. Let it cool with the oil on it. To let it sit in a warm oven is good. The intent is to let the oil penetrate the metal. When the pan is cool, wipe it down with towel or paper towels. The pan is now cured. NEVER EVER wash the pan again with soap! If you do, you'll destroy the 'cure'. If that should happen, just repeat the 'seasoning' as described above. I like to always have a "Chore-Boy", metal scrubby by the sink for cleaning my cured pans. They clean up quickly and best if the pan is hot. Put it in the sink and flush with warm water and scrub with the metal scrubby vigorously to remove food particles. Again, no soap! Any germs are killed by the hot heat on the stove and with the warm/hot water washing with the scrubby. Why do all of this? If you don't season, the pan will rust.
1046789
peeling on the outside or inside of the wok? Mine is still okay, this is an iron wok, shouldn't have a coating of any kind
1764336
No. There's nothing to season. It's enamel-coated ceramic. It's safe to give it a thin oil coat, but largely unnecessary. Clean with baking soda and a firm brush.
1535388
To explain a little further, 'seasoned' regarding the wok basically means using high temperature cooking to burn a layer of grease on to the surface. Eventually the food & grease form a slick smooth light brown color that's very effective for cooking & keeping rust away. It sounds gross but it actually ideal - this is also what you do with cast iron cookware.