Question about seasoning a wok
The history: We recently bought a steel wok. We looked up seasoning a wok in a book and followed the instructions. Before using it, we washed it well, rubbed the inside with oil, and baked it for about an hour. The upper edge turned a caramel color but the bottom was sort of sticky & dark brown. We figured we hadn't done something right, so we scrubbed out the sticky mess & looked online for instructions.
The seasoning method apparently preferred by most people with websites is to repeatedly wipe the inside of the wok with oil & heat it on the stovetop until the oil burns off. The upper edge is still a nice caramel color, and the bottom is now black, but there's also a large ring of flaky black stuff in between. We figure we still haven't done something right.
If anyone has had success in seasoning a wok, please share your secrets! Do we need to scour the whole thing & start all over, or can we "save" the parts that seem to be properly seasoned? We've heard lard is the best fat to use, but we are vegetarian so we are using canola oil; is there a better oil? Also, we have an electric stove, if that makes any difference in what you'd recommend. Many thanks!! Stacey
By Stacey on
Feb 15, 2002 12:56PM
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From the classic "The Modern Art of Chinese Cooking" by the late Barbara Tropp: "set the wok over high heat until it is hot enough to evaporate a bead of water...this heating step is crucial. It opens the "pores" of the metal and enables it to drink up the oil...dunk a wadded lint-free rag or clump of paper towels into fresh corn or peanut oil, then wipe the wok from the crown to the center very slowly and deliberately, driving the oil into the metal. The oil will begin to smoke and the center of the wok will begin to blacken, and that is exactly what you want...when the metal is no longer drinking in any oil, turn off the heat, rub the oil once or twice more into the surface, then wipe off the excess oil with the cloth and put it aside. As the metal cools, the superficial oil will congeal in tiny rivulets on the surface and may be wiped away. Let the wok cool 10 minutes or overnite...reheat the wok again over high heat and repeat the above procedure...at this point there will be a black, burned-looking area in the center, which will darken further and creep upwards towards the rim as the wok is used and the patina is reinforced..."
If you don't have this book in your library, rush out and get it! It is by far the best step by step detailed description of Chinese cooking techniques and recipes ever written. There are more instruction on seasoning a wok, cleaning a wok, etc. in the book
Link: http://www.sautewednesday.com
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addendum to the Barbara Tropp seasoning method: after the wok's been seasoned you shouldn't ever need to scour it clean. I know many advise not to use soap to clean it but I always have with no adverse effects. To clean, I soak my wok in hot water, wipe out with soap and a soft sponge, rinse, then place it wet on a burner on high (gas or electric). When the water has completely evaporated and the wok is starting to smoke I take it off the heat, and while it's still blazing hot I add a teeny drop of veg oil (no need to use lard or chicken fat) and rub it over the entire interior surface with a paper towel. Make sure to wipe off all excess oil. Then let cool.
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I just want to reiterate: you can wash the wok with detergent, but don't ever SOAK it with detergent -- it takes up the flavor.
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Okay, stupid question here..I had a wonderfully seasoned wok, but I've been using it a lot for steaming, with a puddle of water in the bowl...It strips the finish from the bowl, but leaves it on the crown....The crown builds up,and I keep oiling the bowl, which is fine, but the crwon is yucky...Am I supposed to use a separate wok for steaming?
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If you do a lot of steaming you might consider a wok that is made of stainless steel or one that is of a non stick finish. That way you wouldn't regularly diminish the patina on your stir frying wok. You certainly could use one wok but the steaming does affect the patina you are trying to establish. Otherwise, just reoil the wok over low heat and season it like in the beginning.
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