Advertisement
Preparing and Caring for the Wok
Appears in
By Yan-Kit So
Published 1997
A new wok often has a protective film of grease over it, which must be removed before use. To do so, fill the wok with water, add some detergent and boil the water for about half an hour, then throw it out. Next scrub the wok hard with an abrasive to rid it of the grease. Now rinse it and dry it over a low heat for about 5 minutes. When it is cool enough to handle, wipe both sides thoroughly with vegetable oil, using either a cloth or paper towel. The wok is now ready for cooking.
To clean the wok after each use, wash it with water, using a mild detergent if necessary, and a cloth or a soft brush. Do not scrub hard, otherwise you will scratch the surface. Dry thoroughly either over a low heat or with a cloth or paper towel and wipe all over again with a small amount of oil. The wok, being iron, rusts easily. The only remedy is to scrub off the rust and wipe over with oil. After a wok has been in constant use for a few months, it becomes well-seasoned, with a dark patina on the surface, and it rusts less easily as long as you keep it dry.