Do you heat this wok with oiive oil, butter or Pam prior to stir frying? Thank you for response!
848232
Yes, I personally like to use a little oil/spray before cooking. Keeps the pan in new condition and food tastes better.
848233
Yes, although this pan does not need to be "seasoned." The oil is part of the cooking process.
848234
You need a really hot pan for stir frying, and butter and oil will burn at high temps, so use veg. oil carefully, or even better, peanut oil, which doesn't burn when you stir fry.
1209438
I seasoned it with peanut oil and cooked the oil in the empty wok until it smoked. Don't use soap to clean it. Rinse with water and wipe dry, then rub it down with oil soaked towel. I store mine in a plastic bag.
2024641
I assume you could use any high heat oil coconut oil should be ok...would not suggest olive oil or pam. I however did not season mine before using and I have yet to have any issues with them....
979404
I used a chinese pan techinique.1. I burned surface of this pan.( to remove dirts and coating)2. After finished cooling, I washed it.(with no detergents)3. I heated it again. And I put on oil.(2 pr 3 tabele spoons maybe) And I wiped extra oil.
93130
I think you just burn it off. I know you don't put it in the dishwasher. We oil is before every use.
898167
I treat my Calphalon like my cast iron pans. I rarely wash them with soap, but preheating before adding oil really helps. Have you gone to the Calphalon website and looked at their "Use and Care" tips?
1956487
Vegetable oil is fine, You need to wash and scrub several times with hot soapy water don't be afraid of scrubbing hard this will not harm the Wok. Next heat the Wok on high heat add a little oil and rub the whole wok with a paper towel before it gets to hot be careful and let it burn it will smoke this is normal. You will need to repeat this process several times until your Wok will turn black and golden then you should be good to go. Check out videos on you tube. Hope this helps.
1956486
Before First UsePlace work over med high heat until smokesremove fro heat allow to coolscrub the inside with an abrasive cleaner, repeating several timesrinse and dry pan thoroughlyPour 1 to 2 teaspoons use vegetable canola soybean or peanut. DO NO USE butter or olive oilwith paper towel coat the entire inner surface with a thin film of oilplace wok over med heat and heat slowlywith paper towel distribute oil evenlytilt work over the burner to heat sidesallow wok to smoke 15 to 30 secallow to cool then repeat 3 to 4 times
1383649
Just the inside will be fine, oil and a green onion sliced cook until blackened then rub wok with paper towel until oil is rubbed in. I oil mine after every othe use to prevent rust. A black wok is a good wok so never scrub off the black inside your wok.
1240945
The BEW600XL Hot Wok™ is not designed to be heated until the oil smokes. As such, unless food is burned there should be no smoke coming from the wok.
541783
Scrub the wok good with a scouring pad to get the factory coating off; dry the wok and then coat it with oil, canola, veggie or peanut oil; they recommend not using olive oil as it is too thin. Put the oil coated wok in the oven at around 400* for an hour, and repeat the oiling and heating one or two more times. You should be good to go after that. After use wash the wok with only water, no soap, a nylon brush works well. Dry it immediately and put a light coat of oil on it before storing. Easy to care for and works great.
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.
1124091
I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little... » Read More I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. « Show Less
350196
I own one for two years. Not that bad, as weight is concerned. I'm a female w/o strong wrist, I can handle with one hand. If I do a full wok of heavy stuff, I'll scoop some out first before lift the whole wok. It's iron, no coating, sustain heat much better. It's just healthier way of cooking. My hubby likes the dishes I made out of this wok better. I guess it's because I would be able to fully heat up the oil before stir fry. I don't worry about the coating damage and chemical release due to heating any more.
2040387
yes, but it is very light or rather, thin? i still use lots of wok oil. happy cooking!
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.
487737
We generally warm the pan before adding oil or butter but you can also warm it with oil on it, i don't think it will spoil the pan or food!