What is the proper way to season this wok?
467555
YouTube it! I usually wipe oil on all over put it in the oven and turn the stove on at 500F 30 minutes; then turn it down to 300F until oil burns off without smoke! I repeat at least twice. Remember to open you windows and fans! Enjoy! WITH PROSPERITY THERE IS NO WAR!
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.
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.
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. :-)
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.
402825
Wash well with soap and water, then heat over stove burner until the pan is completely dry. Coat inside and out with a very thin layer of cooking oil.
1316083
When it arrived I seasoned it like any cast iron fry pan. I still season it once every month this seems to work for me. Hope that answer is helpful.
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.
465427
It came with instructions to boil water in it, and then immediately dump the boiling water and scrub the wok vigorously with that metal scrappy thingy. Basically I'm pretty sure that the lacquer comes off at boiling temperatures.I just had to repeat that a few times.It comes with instructions on how to remove the lacquer and on how to season it.It's been around 3 months or so that I've been using this. Nothing to complain about except that the bamboo handle feels loose.
1718952
Watch some videos on wok cooking on YouTube. That's how it's suppose to be :)
959584
It's not that difficult, and detailed instructions are included. In a nutshell, you boil the bowls (or wash with boiling water) to clean off the dust. You then place in a 350-Deg oven to dry completely. Next brush inside and out repeatedly with vegetable oil, traditionally sesame (unless allergic) and allow to soak in. Heat in oven for 30 minutes to set the seasoning. The bowl will turn dark gray. It's hard to crack the bowls unless you pour cold tap water into a hot 400-degree bowl. Once seasoned, they are really easy to clean with hot water and salt. -- By Spiceberry Home, the mfr. -- It's not that difficult, and detailed instructions are included. In a nutshell, you boil the bowls (or wash with boiling water) to clean off the dust. You then place in a 350-Deg oven to dry completely. Next brush inside and out repeatedly with vegetable oil, traditionally sesame (unless allergic) and allow to soak in. Heat in oven for 30 minutes to set the seasoning. The bowl will turn dark gray. It's hard to crack the bowls unless you pour cold tap water into a hot 400-degree bowl. Once seasoned, they are really easy to clean with hot water and salt. -- By Spiceberry Home, the mfr. --
895989
Honestly, wok cooking should be used with gas or flame style cooking. I fear that glass top won't heat evenly, and will slide around too much.
165209
To season the pan use a good vegetable oil and table salt. Oil the cooking surface of the pan well, put enough salt on the oil that you can see the salt easily. Then place the pan in an oven, turn on the oven,heat to approximately 400 degrees for an hour, turn off the oven and when cool remove the pan and rub well with burlap or any good rough cloth and rinse the pan clean. There are other seasoning methods but I have found this to work the best for me.
465423
It came with instructions to boil water in it, and then immediately dump the boiling water and scrub the wok vigorously with that metal scrappy thingy. Basically I'm pretty sure that the lacquer comes off at boiling temperatures. I just had to repeat that a few times. It comes with instructions on how to remove the lacquer and on how to season it. It's been around 3 months or so that I've been using this. Nothing to complain about except that the bamboo handle feels loose.
1402268
No matter what type of cooking one were to do in a wok, you are going to use some sort of liquid. It is important to oil before and after use. It works better if the wok is about 200 degrees when you coat it with oil then let it cool. This helps the oil adhere to the metal better. Refer to the guidelines for Lodge cast iron cookware for more information.
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.