How do you conditioned the wok?
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...
1814811
You don't. It's non-stick, not metal. No conditioning necessary, unless you want to ruin it.
1814812
I do not have the wok but would suggest you contact Calphlon customer service for info on how to condition the wok.
1814813
Wash the pan well with dish detergent and warm water, then dry it. Before using the pan the first time, fold a paper towel into a small square and use to apply a very thin coating of vegetable oil. That is all there is to it.
697791
Yes, you need to season the wok. First, you need to clean the wok to remove factory oil, etc. There are different methods depending on what is easier for you. (www.wokshop.com/tips_hints.html) We seasoned our wok in the oven and used flax oil. Happy cooking!
405241
You need to get a Penetrating oil/fluid (which WD-40 is NOT) and soak the knife in it for a couple of hours. Or, since the tool is stainless you can also try soaking it in warm, soapy water for a while. Once you get the tool opened up, THEN souse 'er down good with the WD-40.It sounds to me like someone's maybe peeled a sugary fruit with the knife blade, and let that juice run down in all the crevices and then put the tool up without cleaning it good first. You'll get it squared away, no doubt.Good luck.
405240
You need to get a Penetrating oil/fluid (which WD-40 is NOT) and soak the knife in it for a couple of hours. Or, since the tool is stainless you can also try soaking it in warm, soapy water for a while. Once you get the tool opened up, THEN souse 'er down good with the WD-40. It sounds to me like someone's maybe peeled a sugary fruit with the knife blade, and let that juice run down in all the crevices and then put the tool up without cleaning it good first. You'll get it squared away, no doubt. Good luck.
861694
Follow this link.http://www.ehow.com/how_5954677_cook-wok-induction-cooktop.html
1189871
Take the EVOO and generously cover the bottom of the pan. Then set it on the stove on Medium/medium high heat. Keep it on there until it starts to smoke. I also swirl mine around to get the sides. Let it cool, then dump out excess oil. Wipe the pan out with a dry paper towel or dry washcloth. Let it set over night, then wash by hand with hot water and dish soap.
209828
I dont know as I sent lt as as a gift. Wok cooking usually involves hig heat in the center and pushing cooked parts up the side so other ingredients can be cooked. I am not sure if total capacity would apply.
408677
Forgot the other part - After seasoned in the oven take chives or scallions add to hot oil and stir fry coving the entire inside of the wok, until charred, this takes metallic taste out of the wok. Now ready to use.
465424
Boil water in it (the lacquer should turn a white-ish color when it's ready), scrub the lacquer out, then season the wok.
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.
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.
299866
Yes, you need to use pot holders or glofes. The handles are seamlessly cast iron, like the body of the wok.
1535392
http://www.nytimes.com/2005/02/09/dining/09wbox.html?_r=0Here's an article on how to season a wok.
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.
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
1571440
According to the instructions that come with the wok it needs to be seasoned before and after cooking for the first few times.
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