Is this true... every time I use this wok I'd have to season it by heating, oiling, scrubbing with steel wool, then wiping out? Seems like too much trouble. Thanks. - Judy
1535386
I don't season it every time. At first you may need to, but the seasoned surface becomes quite resilient over time (from cooking as mush as repeated seasoning), and usually I just wipe out the pan, leaving a little oil in it, and then "scrub" it with kosher salt and a wadded up paper towel. A well seasoned pan has the best non-stick surface there is, and it really doesn't take that much maintenance once you've established a good surface through use.
1535387
Do not use steel wool! It can take off your accumulated finish. Then you would have to preseason.
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.
1535389
Only season for the first time. Do not use soap or it will rust. Use a bamboo brush or similar brushes to scrape of food and rinse with water.
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. :)
1535391
You do not have to season it again unless you have submerged it in water, which you shouldn't do. The natural "non-stick" coating builds up over time. Wipe out with a paper towel and scrape with a metal spatula to remove anything sticking to the surface. Wipe with oil if you have scrubbed or scraped hard. Put over high heat to sanitize if required. I have not put my my wok or my cast iron skillet in water in more than 30 years & they are my best cooking tools. If you do not use it frequently wipe it with oil occasionally.
1535392
http://www.nytimes.com/2005/02/09/dining/09wbox.html?_r=0Here's an article on how to season a wok.
1201472
I always season new cast iron cookware again before I use it, even if it says preseasoned. The shinier and blacker it looks, the better.Use only a very thin coating of oil or melted shortening. If you re-season it and it feels sticky, bake it longer and/or at a higher temperature.
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"
888913
We make pizza at 525F. No problem. If the pre-seasoning burns off at that temp, it's not a problem for us, because I always reseason with a very light coating of vegetable oil after cleaning and drying. Don't forget that woks depend on seasoning to work well, and they're used at temps far exceeding 500F. I don't believe that a good layer of seasoning (which is basically pure carbon) is affected by oven temps below the 800F that a self-clean cycle hits (that will turn it to ash, of course).As some people have noted, though, because it's cast, not hammered like a wok, you have to heat it and cool it slowly or it will crack. We make pizza at 525F. No problem. If the pre-seasoning burns off at that temp, it's not a problem for us, because I always reseason with a very light coating of vegetable oil after cleaning and drying. Don't forget that woks depend on seasoning to work well, and they're used at temps far exceeding 500F. I don't believe that a good layer of seasoning (which is basically pure carbon) is affected by oven temps below the 800F that a self-clean cycle hits (that will turn it to ash, of course).As some people have noted, though, because it's cast, not hammered like a wok, you have to... » Read More We make pizza at 525F. No problem. If the pre-seasoning burns off at that temp, it's not a problem for us, because I always reseason with a very light coating of vegetable oil after cleaning and drying. Don't forget that woks depend on seasoning to work well, and they're used at temps far exceeding 500F. I don't believe that a good layer of seasoning (which is basically pure carbon) is affected by oven temps below the 800F that a self-clean cycle hits (that will turn it to ash, of course).As some people have noted, though, because it's cast, not hammered like a wok, you have to heat it and cool it slowly or it will crack. « Show Less
2049502
We heated it up on the stove and wiped it off. You must keep it seasoned with oil any way.
249890
It has a factory seal on it. You need to wash is real good with hot water & dish detergent. After drying the wok, use a basting brush and coat the inside with peanut oil. Then pre-heat your oven to 375, put the wok in the oven for 1 hour. Repeat as needed. I re-season my wok every other month. To clean after cooking, use a nylon brush & hot water. Best of luck..
975421
Dude, sorry for that. I haven't cooked once, just soaked in water for one night and it started to rust. It's an awful awful wok, I have returned it.
2022185
Incorrectly seasoned cast iron and regular iron cookware can peel the seasoning (I did this once when I improperly seasoned a De Buyer Mineral pan - which was easily fixed once I realized my mistake). Cast iron that is heated too much (~800 degrees or more) will burn the seasoning off. Cast iron seasoned at too low a temperature will not adhere to the iron and typically will have a brown, possibly soft or sticky, layer of "seasoning". A brand new pan heated empty will give off an odor from the soy bean oil used for the factory seasoning which is nothing to worry about. If you don't like the seasoning as it is, a self cleaning cycle in an oven will remove it completely. This gives you a 'virgin' pan to season as you desire. Myself, I like a high smoke point oil (peanut oil) applied several times in very thin layers. This provides a very slick surface that is very hard and adheres to the cast iron tenaciously.
1956485
I just use Pure Olive Oil. Don't use extra virgin, the smoke point is much lower. When I season, I just put a bit in the bottom and heat it up. Once it is hot, I swirl it around and up all the sides. Just make sure the wok is pretty hot, you will see a small bit of smoke from it, but nothing major. Then wipe out the excess when you are done and you are good to go!
873124
I have not had any issues with food sticking much when cooking. I have always had oil in the wok when I start cooking but did not need an excessive amount. Any minor sticking issues cleaned up easily.
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!
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.
579786
This is the first real wok I've owned and we love it. Depending on what I cook there can be some "stickage" but nothing has burned. I make sure to remove it from the heat right away. :-)
1061031
Hello, Please look at various videos on YouTube. Seasoning is basically just heating oil in the pan.Good luck. 1409clay@gmail.com
249887
I'm not sure what it is. I scrubbed it with Dawn and a plastic brush, coated it with a light canola oil and stuck it in the oven - what a bad smell. I had to then clean it with mineral spirits, then scrub it again, then season it with light oil and an hour in the oven. That worked. And it is a great wok! If I had it all to do over again I'd clean it with mineral spirits first and then scrub it and then season it. You have to get that nasty factory coating off first!
2010528
Yes, I frequently use a stainless steel slotted spoon in my cast iron wok. The wok has not been "washed" in the traditional way since first cleaned and seasoned. The seasoning has built up and held up well and any minor abrasion from the metal spoon or a spatula has no noticeable effect. After use I wipe the surfaces clean and then apply a thin coat of Crisco. This has worked well for several years and I plan to keep it in use for many more. Happy cooking, Dave
1798783
I use a plastic scrapper thing I found at Walmart for scrapping hardened food off. You can reseason the wok any time you believe it is necessary. We have had ours for a while and haven't had to reseason it yet. Never let it air dry. I always place mine on the stove on a low flame and dry it that way. Letting it air dry will rust it. You can use a green scrubber on it to clean it. Some people use sea salt(dry) to clean cast iron.