Choosing the right wok isn’t a walk in the park, but you did your research and found the right one for you. Now that you have your wok in hand you see that it is recommended that you remove the protective coating that is already on the wok and then “season” the wok yourself by adding more oil. Are these steps necessary for you to create your own orange chicken? The short answer is “yes.” Removing the manufacturer’s coating and seasoning are important steps in wok care and maintenance.
It’s a Material World
Your wok’s material is essential to its function. Carbon steel is the most popular choice for woks and will be the focus of this article. A slightly heavier choice for woks would be cast-iron. Both metals can be purchased uncoated and need to be seasoned to prevent food from sticking and to prevent rust. Pre-seasoned woks can be purchased, but can still benefit from the seasoning process. With proper care, carbon steel and cast-iron woks can last decades and improve with every use.
Stainless steel and other non-stick woks do not require seasoning. Non-stick woks work best for those who do not plan to cook with high heat as these coatings typically perform best at a medium/low heat setting. Though convenient, these woks also have a shorter lifespan than their uncoated counterparts.
Both the coated and uncoated wok types will come in multiple sizes and two different bottom types. Flat-bottomed woks work for any stove, including electric, gas, and induction (if the wok is made of or contains ferrous metal). Round-bottom woks are best suited for gas ranges. Find a wok to meet your needs from Joyce Chen’s comprehensive line of woks.
Please, May I Take Your Coat
A new, uncoated wok will come right out of its packaging with an industrial coating on it. This coating, though non-toxic and safe, is purely to protect your wok from dust and moisture during storage and shipping. It is not the same as a non-stick coating and must be removed.
To remove the protective coat, fill the wok 2/3 full of water and set it to boil on your range for 5 minutes. Once the boil is done, empty the wok and wash it in warm water with a mild dish soap using a scouring pad. It might take some elbow grease to completely remove the coating. Take care to gently, but thoroughly scrub the inside and outside of the wok’s basin. Now, rinse the wok and dry it very thoroughly. Leave no moisture that could lead to rust.
Season Before you Stir-Fry
The first season of your wok should be done before its first use. Seasoning is a method of bonding a very thin layer of cooking oil to the surface of your wok using heat. By doing an initial season and subsequent care and seasonings, a patina will develop on your wok. This patina will provide a non-stick surface for cooking, enhance the flavor of your food, and protect from rust.
The most popular way to season a wok is using a stovetop burner set at high heat. If your wok has wooden handles, be sure to cover them with aluminum foil to prevent them from being scorched. Also, this method will produce a lot of smoke, so don’t be alarmed, but do turn on those fans and vents.
Put your wok on a burner turned to high heat. Once the wok is hot, pour a small amount of cooking oil onto a kitchen or paper towel and rub it evenly over the entire surface of the inside of the wok. Canola or vegetable oils work best for wok seasoning. Use a set of kitchen tongs and an oven mitt to protect yourself. The oil will produce a lot of smoke. Once the smoke has burned off and stopped, repeat the process a minimum of three to four times on both the inside and outside of the wok until the entire wok basin has darkened. Wait for your wok to cool down before handling.
Now you have seasoned the most important piece of cookware for Asian cuisine. Remember that maintaining the patina means avoiding soap from now on. To clean your wok you will only need to rinse and wipe it out with a sponge from now on. Adding hot water to your wok while it is still hot is a great way to remove stubborn food. Be sure to completely dry your wok before it is stored. Adding a very fine layer of oil to the inside of the wok basin before storing will help prevent rust.
Happy wokking!