how do i season this wok? and what is a "good wok oil"?
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!
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
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.
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.
979400
There are directions given with the pan when you purchase. I used Canola oil. I placed a teaspoon of oil in the pan and made certain to cover the entire inside of the pan. I placed the pan in a warm oven 250 degree Farenheight. For the time specified in the directions one hour. This is how you season a pan. You cannot wash the pan in soapy water as this will undo the seasoning. I rinse and scrape my pan with hot water to clean it.If needed I add a drop of Canola oil to re season it. Please read and follow directions given with the pan.
1383648
We seasoned ours inside and outside. Everything that I read suggested doing both. We love our wok! We use it over an open fire while camping too. Amazing veggies and potatoes.
2242043
I've been using Bamboo Steamers for almost 25 years! A large Wok works best. You DO NOT NEED TO SOAK IT nor DO YOU NEED A RING TO PLACE IT ON! Simply use water to just below the steamer and proceed to cook or warm up the food. If cooking for an extended time keep a watch on the water level as you do not want the pan to go dry.
408679
I went on the internet and found a video that explained the whole process. As you can see there is a wax substance over the entire wok that needs to be removed, than you season it. I boiled water in the wok and worked the wax off, than took peanut oil and paper towel and lightly cover the complete wok, turn upside down in oven for 20 minutes, (can't remember the temp, but it will tell you on the internet). Turned out great use it a lot, love it!!!
1682290
I am not sure since I don't have this particular wok myself.. I gave this as a gift to my daughter. She seasoned it, but never said anything about being concerned about the wooden parts in doing so. Although when I did get this item I did look in the box and the handles were not attached so I am thinking you could season it before you put the handles on.
2122696
Wash it with soap and water to get the manufacturer coating off, there is no need to scour or heavily scrub this wok. I washed it for maybe three minutes in hot water and Dawn. I then dried it and seasoned it with Crisco and a second coat of a liquid oil. That should give it the start of a smooth, non-stick surface. Use it for frying only at first, no tomato sauces or other acidic things. After the surface is really oil glazed, it is fine for making spaghetti sauces and other tomato based dishes, as well as for frying. This wok works great for deep and stir frying and is great for omelets. I haven't used it for many oven dishes yet. Wash it with soap and water to get the manufacturer coating off, there is no need to scour or heavily scrub this wok. I washed it for maybe three minutes in hot water and Dawn. I then dried it and seasoned it with Crisco and a second coat of a liquid oil. That should give it the start of a smooth, non-stick surface. Use it for frying only at first, no tomato sauces or other acidic things. After the surface is really oil glazed, it is fine for making spaghetti sauces and other tomato based dishes, as well as for frying. This wok works great for deep and stir frying and is great for omelets.... » Read More Wash it with soap and water to get the manufacturer coating off, there is no need to scour or heavily scrub this wok. I washed it for maybe three minutes in hot water and Dawn. I then dried it and seasoned it with Crisco and a second coat of a liquid oil. That should give it the start of a smooth, non-stick surface. Use it for frying only at first, no tomato sauces or other acidic things. After the surface is really oil glazed, it is fine for making spaghetti sauces and other tomato based dishes, as well as for frying. This wok works great for deep and stir frying and is great for omelets. I haven't used it for many oven dishes yet. « Show Less
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"
1550890
Jenna, I have been using cast-iron cookware for 50 yrs. and the best way to season cookware, is to put about an inch of vegetable oil in the cookware, then place in a 300 degree oven for about 1 1/2-2 hrs. Remove from oven and remove excess oil and wash in plain hot water. Hope this helps.
1064751
I use seasoned oil made for Chinese food then preheat to 400 and drop in the meat stirring constantly then push the meat to the edges and start dropping in the vegetables.
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
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.
120983
Very well. I seasoned it also on the cooktop rather than in the oven as some sources suggest and it go plenty hot along the sides to season very nicely. I haven't noticed any difference between using a wok on the induction or the coil election stove I had originally.
419313
Just clean it with hot water & a scrubber or brush, heat it on stove to dry it & put a light coat of veggie oil on it
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.
1831062
I've never had a problem with mine. If you do find any spots of rust, just rinse them off and rub oil on the wok. I use coconut, but any viscous oil will do.