Most traditional woks are made of carbon steel which does not need to be treated. The process of "seasoning" of the pots serves to make them non-stick and to give more flavor to the food. Once treated, the wok will be easier to use, clean and won't risk rusting. Also, the foods will have a more intense flavor. If over time you notice that the ingredients stick to the wok or that they are not tasty enough, it means that it is time to season it again.
Ingrediants
For the Seasoning
- A bunch of shallots, chopped
- 25 g ginger, diced
- 2 tablespoons (30 ml) of oil
Steps
Part 1 of 3: Seasoning the Wok
Step 1. Wash and dry the wok
Use a sponge or cloth to wash the wok with hot water and dish soap to remove production oils, dirt, dust and other impurities. Rinse the wok with hot water and dry it with a tea towel, then let it dry completely in the fresh air while you prepare the ingredients.
Before treating the wok, it is a good idea to ventilate the room, as heating it over a high flame could release fumes and vapors. Open a couple of windows and turn on the hood or a fan
Step 2. Preheat the wok
Turn on the stove over high heat and put the wok on it. Wait 30 seconds, then drop small amounts of water into the pot. When the water evaporates almost instantly, the wok is ready for seasoning.
In some cases, the treatment undergone by the wok does not allow the water to evaporate. If so, simply let it warm up for 1 minute
Step 3. Add the oil
Remove the pot from the heat and pour the oil into it. Hold it by the handles and swirl it slowly to distribute the oil on the bottom and sides, then put it back on the heat.
Oils suitable for treating wok include peanut, palm, rapeseed and grape seed oils. Alternatively, you can use vegetable shortening or lard
Step 4. Cook the ingredients on low heat
Place the ginger and scallions in the wok, then turn the heat to medium. Cook the two ingredients for 15-20 minutes, mixing them at regular intervals. While the ginger and scallions cook, press them against the sides of the wok with the back of the spoon to help them release their flavors.
You can add another tablespoon of oil (15 ml) if you notice that the ginger and shallot have absorbed most of the seasoning
Step 5. Remove the wok from the heat when you notice it has changed color
As it heats up, the metal may begin to turn a light brown to yellowish color, possibly with blue and black undertones. When this happens, remove the wok from the hot stove.
Not all woks change color. If your wok doesn't change color at any time, remove it from the heat after 20 minutes
Step 6. Let the wok cool, then rinse and dry it
Remove the ginger and scallions, then set the pot aside to cool. You can throw the sauté away or add it to a soup or other preparation of your choice.
- When the wok is cold enough to be touched, rinse it with hot water and clean it with a sponge or cloth. Do not use detergent in order not to remove the non-stick layer that has just formed.
- Dry the wok as best as possible using a clean tea towel, then place it on the stove over low heat. Let it heat for a couple of minutes, until all the water has evaporated. This way you can be sure that no rust will form.
Step 7. Repeat the process if necessary
The non-stick layer will become thicker and longer lasting each time you heat an oil or fat in the wok. You can re-season it whenever you want, especially if you find that the food is starting to stick to the pot or is not as tasty as you want. Over time, a black patina will form on the pot: this will mean that the wok is fully cured.
When the wok is new and as long as the non-stick layer is not consistent, you must avoid using it to cook ingredients that have high acidity
Part 2 of 3: Cleaning the Wok and Keeping It in Good Condition
Step 1. Soak the wok in water
After using it, set it aside to cool for a few minutes. When it is no longer hot to the touch, soak it in clean warm water. It may take a few seconds, but to get rid of stubborn food residues, you may need to soak it for up to 30 minutes.
- Clean the wok exclusively with water. Do not use detergents, soaps or other detergents as they could damage the aging.
- The woks in treated carbon steel must always be washed by hand, they cannot be put in the dishwasher.
Step 2. Scrub and rinse the pot
After leaving the wok to soak for the necessary time, wipe it with a clean damp sponge to remove any food residue. If necessary, scrub it with the rough side of the sponge (the one that is usually green in color) or with a non-scratch sponge. After removing all food residue from the wok, rinse it with hot running water until it is perfectly clean.
Do not scrub the wok with an abrasive sponge after treating it, otherwise you will remove the non-stick coating
Step 3. Dry the wok
Dab it with a clean tea towel, then place it on the stove and heat it over medium-low heat for a few minutes. When all the water has evaporated, remove it from the heat and set it aside to cool.
Drying the wok on the stove is more effective than drying it with a cloth and avoids the formation of rust
Step 4. Apply a layer of oil before putting the wok away
If you don't use it every day, you can protect the aging by applying a thin layer of oil. Use a paper towel or clean cloth to grease the bottom and sides well. If you prefer, you can use another type of edible fat.
Wipe off excess oil with paper or cloth before putting the wok away
Step 5. Remove the rust
Pour a few drops of dish soap over the rusted area and scrub it with the steel wool until you have managed to remove all the rust. Rinse the wok under hot running water to get rid of the rust and soap residue, then dry it with a cloth, place it on the stove and heat it over medium-low heat until completely dry.
- To season the wok again, add oil (or a food fat of your choice) while it is hot. Swirl the wok to distribute the oil, then remove it from the heat. Finally, rub the oil on the inside surfaces of the wok and remove the excess before putting it back in the kitchen cabinet.
- Do not use the steel wool to clean the wok (unless it is rusty), otherwise you will also remove the non-stick coating.
Part 3 of 3: Cooking with the Wok
Step 1. Organize the utensils and ingredients you need
Cooking in the wok should be done quickly and at a high temperature. For this reason, it is important to have all the ingredients ready to use before lighting the stove, as you will not have time to prepare them once cooking has started. What you need to skip food with the wok is:
- Oil, for example of sunflower, peanut or grape seed;
- Flavors for sautéing, such as onion, garlic and chilli;
- Protein foods, such as meat, fish, or tofu cut into small pieces
- Vegetables cut into bite-sized pieces;
- Sauces and liquids, such as wine, rice vinegar, soy sauce, broth, and coconut oil
- Ingredients to use as a condiment, such as spring onion, toasted spices and dried fruit;
- Spatula, flat or deep plates and cutlery.
Step 2. Preheat the wok
Put the dry wok on the stove and heat it over high heat. Allow about thirty seconds to pass, then sprinkle some water into the pot and see if it evaporates immediately. If the water evaporates within a couple of seconds, the wok is ready to cook.
If the water doesn't evaporate, let the wok heat up for another minute before adding the oil
Step 3. Add the oil and seasonings
Put the oil in the wok pouring it flush on the walls. Lift the pot by the handles and swirl it to distribute the oil evenly, then add the selected herbs and seasonings, such as chopped onion and garlic.
Stir to coat the aromas with oil. Let them fry for 30-60 seconds so that their scents permeate the wok
Step 4. Add the protein foods
You can use up to 500 grams of meat, fish or tofu at a time. With this amount you will be sure that they cook evenly. If you want to add more than 500 grams of protein sources, you will need to cook them several times.
When the food is about three quarters cooked, transfer it to a plate and leave the wok on the stove
Step 5. Cook the vegetables
Put the vegetables in the wok and start stirring right away. Insert the spatula under the vegetables and move them from bottom to top. Keep turning them like this to prevent them from burning or sticking to the wok.
To make sure your vegetables aren't too raw or overcooked, add those that take longer to cook, such as broccoli and carrots, first. When they start to cook even in the center, add vegetables that require shorter cooking, such as mushrooms and peppers
Step 6. Combine all ingredients and deglaze the wok
Return the protein foods to the wok and finish cooking, finally add a liquid to collect the flavors and food particles that have stuck to the wok, to make the dish sautéed in the wok even more flavorful.
Add just enough liquid to coat the ingredients without submerging them
Step 7. Decorate and serve the sautéed dish in the wok
When the protein sources and vegetables are fully cooked and the liquid has heated up, remove the wok from the stove and distribute the contents into individual plates (flat or deep, as you like). Add the desired toppings and enjoy your meal.
