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Courtesy from Digger445 on Wok 101 on hubpages.com
the "curing" process.
"First begin by washing your new wok with soap and water and then make sure that it is well rinsed and dried all way before proceeding to the next step. This should be the only time in the woks lifetime that soap should touch the surface.
First you want to heat up the wok on the stove or in the oven. After the wok is well heated, let it cool back to room temperature and then, brush a very thin layer of oil over the entire inside surface of the wok making sure not to miss any spots. Lard is the best oil to use but if lard is not available, peanut oil will work just as well.
For oven curing, place the oiled wok into 450 degree preheated oven and let bake for about 20 minutes. Then carefully remove the wok and let it cool back down to room temperature. Next, sop up any grease that has collected in the bottom of the wok with a paper towel. Now add another thin layer of oil to wok as you did in the previous step. Repeat the baking process. Do this 4 or 5 times making sure the wok cools completely between baking and adding oil.
For stove top curing, use the same process as above but instead of using the oven, you will have to manually rotate the wok so that all sides of the wok can become directly heated on top of the stove's heating element. This process takes more effort but works just as well. Plus be extra careful not to spill any oil on the heating element which can lead to a risk of fire. As with oven curing, you must repeat the heating, cooling, and oil applications 4 or 5 times to ensure proper curing. You now own a properly seasoned wok that is ready for cooking."Hope this helps!
PS: One of the woks I bought, ( carbon steel as always, this works only for carbon steel ) had the following manufacturer's advice: wash off all the grease, dry on a stove top burner, cool and apply some Ginger root juice, as well filtered as you can get it, (ideally there should be NO pulp in the ginger juice, or your wok will show streaks from the carbonised ginger pulp), all over the wok. Then place the wok in your oven on total max power, letting it heat up for at least 20 min. first. It must be as scorching as you can make it. Leave it in for a good half hour, and let it cool. It will take a beautiful blued color, almost like blued steel and after a wash and drying on a stove top burner, it will be ready for use. If you wish then to do an oil cure, go ahead and enjoy your wok forever (almost)... Anyway never use any abrasive in your wok, and try to use only hot water without soap. Good luck!
What else can I help you with?
How do you use a grill wok?
Place the wok on the hot grill, and allow to heat just to smoking point. Then add grease, give it a few seconds to heat and cook your recipe as instructed.
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One can cook big portion of food in an average size of wok or pan provided that the cooking procedures are done several times. If the cooking is done once, one can only cook an average size or amount of food in an average size of wok.
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The Green Pan sells cookware products. Among these include professional cookware, bakeware, electrical appliances, and kitchen essentials such as a grill and wok.
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The wok was invented in 3000 b.c
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Any, just serve it in a wok! It is cooked in a wok not served.
The name of a Chinese frying pan?
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What does the word wok come from?
the word wok comes from indanesia
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Wok with Yan was created in 1980.
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Wok of Life was created in 1999.
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A wok is a type of saucepan.
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The essential wok tools needed for cooking stir-fry dishes are a wok, a spatula or wok spatula, and a pair of tongs.
