Is there a factory coating on the wok that needs to be scrubbed out before seasoning it? Do you season it the same way as any cast iron pan? Thanks.
1522701
No factory coating, and season it the same way as other brand cast iron pan.
1522702
There is coating. You have to scrub it but won't help eliminate completely. I don't season it. You don't have to clean it after use, otherwise it easily got rusted .
96820
i just cooked fried rice with this wok and I had black bits come off! I can see lighter metal where the black come off. I don't know how that's possible for cast iron.
1459701
I don't oil mine, and I've been cooking in cast iron for 40 years or more. Just wash it by hand with soap and water. Then dry on your kitchen stove burner so it's truly dry. Put it away. As long as it's seasoned well enough, you won't see any rust when you get it out next time. If you do see rust, smear vegetable shortening on it (inside and out), set it on an old pizza pan in the oven or something, and bake it at 300 degrees F or so for a couple of hours. Problem solved.
1798781
Hi, I never use a metal scrubber. I will use either a hard bristle brush or some kosher salt. Keep in mind that if you are getting a lot of stuck on food then you probably need to use mor oil in your cooking. Be sure to coat the whole wok before heating and not just put the oil in the bottom. After I clean the wok I spray some Pam to coat the entire inside, wipe it out and then heat it until smoking. Turn off the heat and when it is cool I wipe it again to get any leftover oil out. Store with good air circulation.
935968
No this is a non-stick pan so doesn't need to be seasoned like a regular wok.
1733645
Haven't used it yet....But, my usual method to clean up cast iron pans is to use oil and some salt, and rub with a cloth until all the stuck on stuff is gone, then rub with a clean, dry cloth, leaving some oil sheen on the pan to prevent rust.ALWAYS leave a sheen of oil to prevent rust... NEVER use soap on cast iron... Read about seasoning, and use Flax seed oil
2177215
I own this wok. The difference is you have to season this kind of wok like you would cast iron. That makes it pretty well non stick. Also you do not wash it with soap. If you do you have to re-season it again. The 16" is quite large but great for a big family! I am pleased with it! Hope this helps!
1831059
Seasoning doesn't actually prevent rust, it primarily produces a cooking surface with less tendency to make food stick during cooking. There are some great Youtube videos on wok seasoning techniques, but the key to rust prevention is to always thoroughly dry all metal surfaces after use and keep a very thin coating of oil on them to act as a moisture barrier during storage (rust needs water to form).
1566414
Carbon steel will rust, which is why they recommend you coat it with oil after use. Though there are chemical compounds that can remove rust--like naval jelly--I'm not sure I'd want them used on something in which food will be prepared. I would simply clean the rust off with iron wool, wash the wok clean, dry it thoroughly and then spray it with Pam, and rub off the excess with a paper towel.
964750
I use a carbon steel wok for many things other than stir fries and it's heat retention and seasoning retention have always been great. But for the times where something other than a wok is needed I turn to a fry pan. In this instance, the Cast Iron wins out over the DeBuyer. I hope this answers your question.
310375
Just wash it with warm water and soap. Then you need to rub some cooking oil on the cooking surface of the wok (and heat it for a bit, I think). You should find the instructions with the packaging when the wok arrives.
240852
If you soak it in very hot water for just a few minutes it should clean pretty easy with a stiff brush. Don't put soap on it and don't scrub it with an SOS pad. I use cast iron all the time and I clean them just like that. If you can clean it right away that's the best way to clean anything cast iron. After it's dry completely spread a very thin coat of Crisco or other shortening on it. Cast Iron has pores in it, or pits and the best thing for them is to dry them on the burner and then while they are hot spread the Crisco or lard lightly inside.Just because they say Pre-seasoned doesn't mean it never needs seasoning. You have to keep something on it to keep it seasoned, especially until you use it for awhile. The more you use it the better it gets. Mine are very old and i still coat them after i use them and always put a paper towel between them if you are stacking them. They may be a little more time consuming than the fancy no stick coated pans but they are so much better to cook with and you get iron in your food every time you use them and you don't have to worry about that no stick coating coming off in you food. I'm 75 and have been using cast iron for a very long time and wouldn't use anything else.
185739
YES! Season the WOK with a brief hot water washing, then using about a tablespoon of oil, distributed over the entire WOK with a soft cloth and bake in the oven for about 4 hours. Let it cool down and repeat the process. I seasoned mine 3 times before using it. Cast iron woks can be dangerous if heated to high degrees. Use a kernel of pop corn when you begin using your wok. The pop corn will pop at 350 degrees and that is the temperature you want to use for stir fry.
1535390
Yes, to keep the wok from rusting and to keep it in good health, always wash it with a steel scrubber, dry it, and season it (I use peanut oil). For me, it's a happy ritual. My wok is already building a beautiful patina. Trust me -- it's worth the effort. :)
1814810
I heated our wok up with the stove top, just to maybe 110 degrees warm to the touch not hot. Then removed it from the heat and rubbed in some sxtra virgin olive oil with a soft rag, let it air dry, and wiped it clean when cool.. I didn'e wash it after that until after the first use...
376223
do NOT use any soap when washing a pre-seasoned cast iron pan. it will take the pre-seasoning off, then it will have to be re-seasoned, which is a ton of work. only use hot water, and a stiff brush to wash off the pan, then heat it up, put a small amount of some kind of edible oil and wipe the oil into it.....do NOT use pam, or some other canned product, as it will become gummy, yuck!! just use vegetable oil, bacon fat, lard, whatever, as long as it is edible, do NOT use 10W-40, haha
1719621
no coating, the wok is a true cast iron and pretty heavy in weight. Enjoy it like i do