Wok with stainless steel handles

(note! the handles are only made of stainless steel, and the wok itself is made of iron!)
Why do you need to burn a wok

If you buy a sheet steel or iron wok, you must first pre-treat it. To prevent rust, these woks are treated with a thin layer of oil that you need to remove before use. In addition, it will benefit the taste. This does not apply to non-stick, stainless steel and cast iron woks.

Season the wok step by step

How do you do that? Heat the wok over high heat until the surface begins to turn black. Then wash the wok with warm water and a little bit of soap or soda. You can clean the wok with a stiff brush. Then rinse with water and place the wok on a medium heat to let it dry. Then you take a sheet of kitchen paper on which you put a little oil. Only use oil that can tolerate the high heat, such as peanut oil or sunflower oil. Increase the heat and finally rub the wok with it. Repeat this last step until the kitchen paper remains clean. Finally, all you have to do is rinse the wok under the tap, dry it and rub a little oil into the wok before putting it away.

Cleaning the wok

The wok will now look a bit darker and will continue to darken as it cooks. From now on you only have to rinse the wok with water when you use it (soap is not allowed). Just be sure to bring the wok up to temperature before pouring oil into the wok. This will prevent sticking and you will gradually create a natural non-stick coating. Use a little water and steel wool if food scraps stubbornly stick to the edges. After this, heat the wok again so that the last bit of water has evaporated and lightly grease the wok with oil. If the wok does rust, you can sand off the rust with a soft abrasive and re-burn the wok as described above.

Also known as: Wok Stainless steel, wadjang
Country of origin: China
Brand:
Code: 4895101091516
Content: 1 st Ø 30 cm