Cool on wire rack 10 minutes. Yes it does describe the process of re-seasoning a wok. Remove from pan. not non-stick). Gradually beat in sugar. How long did you heat it for while seasoning? To clean a rusted pan: Rub a pad (you will need several) of fine steel wool with a soap such as Fels Naphtha (available in most supermarkets). To learn more, see our tips on writing great answers. ALL RIGHTS RESERVED. By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Service. What is this part of an aircraft (looks like a long thick pole sticking out of the back)? To remove the rust on a wok, use a fine steel wool pad and some dish soap to scour its surface until the section that is rusted feels smooth to the touch. Author Gertrude Harris, in her book, ''Pots & Pans, etc.'' Keeping carbon steel clean isn't difficult, but it requires diligence to prevent … How much salt and pepper should I start with as a minimum? Looking up values in one table and outputting it into another using join/awk. The only wire ring I've found is made by Joyce Chen (http://www.amazon.com/Joyce-Chen-31-0063-Chrome-Steel/dp/B00004RBTL ). Try again and here's steps to do it properly." rev 2020.11.24.38066, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. Why use "the" in "than the 3.5bn years ago"? How to get rust off a cast iron skillet with vinegar, How to Use a Dutch Oven in a Conventional Oven, T-fal Ultimate Cookware Set Review: The T-fal E765SC Hard Anodized 12-Piece Cookware Set. In large mixer bowl, cream butter until very light and fluffy with electric mixer. This doesn't seem to answer the question? (101 Productions, out-of-print), gives two methods for seasoning a new pan (or metal wok): Method I: Scour the cold, dry utensil with a stiff brush and soapy water, (not detergent), then rinse well and dry. ask-a-chinese-guy.blogspot.com/2010/02/rusty-woks.html, https://www.worldcat.org/title/modern-art-of-chinese-cooking/oclc/35151403, http://www.amazon.com/Joyce-Chen-31-0063-Chrome-Steel/dp/B00004RBTL, MAINTENANCE WARNING: Possible downtime early morning Dec 2/4/9 UTC (8:30PM…, “Question closed” notifications experiment results and graduation. Sorry about above - my mistake - @CindyAskew: Great advice about the plastic bag. Perhaps "fairly concentrated" should be quantified (at least for safety purposes). However, if you've ever used non-stainless steel, you know how easily it can rust when you neglect it. If your wok ends up with rust or burned-on food, soak it in warm water for about 5 minutes to loosen up the particles. Why were there only 531 electoral votes in the US Presidential Election 2016? I have no information about this wok, other than that the faded manufacturer's label indicates it was made in Taiwan, presumably by an Asian cooking supply house - has Chinese (?) You may unsubscribe at any time. I recently messed up the seasoning on my carbon steel wok and decided to just scrub it clean and completely reseason. Using public key cryptography with multiple recipients. With a newly seasoned wok you might have damaged the seasoning if you washed or scrubbed it too enthusiastically. Seasoning is when you clean and dry the pan thoroughly before adding a layer of oil to the pan. How do we get to know the total mass of an atmosphere? Method II: Rub the cold, dry pan with lard or other unsalted solid fat, then heat very, very slowly over low heat. Beat at medium speed, adding vanilla and mace. As long as we are cleaning the wok after every use and reapplying a good rub of oil, that’s all we have to do. Heat may be turned off after an hour, but leave the pan in overnight. Helpful tidbit, sure but on it's own, this doesn't answer the question. Unless you are removing rust, it is best to avoid using steel wool sponges to clean a seasoned wok. The problem is that I scrub it down to the steel, then put it on the stove to dry, and rust forms as it's drying (and sometimes even before I get it to the stove). Just be careful when handling it. Beat at medium speed until light and fluffy. This is nothing to worry about, it just adds extra charm and denotes a well-loved wok. Is it feasible to cook a gourmet tasting menu in a home kitchen? How to solve this puzzle of Martin Gardner? When quite hot, turn off heat, but leave the pan in place. Line bottom with brown paper and grease paper. Making statements based on opinion; back them up with references or personal experience. (I have limited space-so most of my equipment is hanging on the walls or on a steel kitchen shelving rack, so I don't think air-flow is an issue.). 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As for gas burner or oven, that is really your choice. You may want to consider keeping the wok in a closed plastic bag. What are the benefits? As this looks like a relatively decent piece of equipment, I want to do more Asian style cooking and be able to use it on a more regular basis. A carbon steel pan is lighter than cast iron or copper cookware, has non-stick capabilities, and has the same high heat capacity that stainless steel does. However, I don't see that this warrants being a stand-alone answer from your other one. The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.