![]() The wok needs that time to begin developing the patina. Keep stirring the vegetables and using a spatula to press the oil against the walls of the wok for 15 minutes. Use the back of a wok spatula to press the vegetables against the walls of the wok to help spread the oil around more evenly. Add the sliced scallions, ginger, and garlic to the wok. Open your windows if your kitchen needs more ventilation.ĭrizzle 2 tablespoons of peanut or other high heat oil into the wok. You will be heating oil for quite some time, so turn on your exhaust fan to the highest setting. In this step, the goal is to use heat to open up the pores of the wok so that they can absorb oil to prevent rusting and start developing a nonstick surface. If the droplets sizzle and evaporate in a few seconds, the wok is hot enough for the next step. Then, flick some water from your fingers onto the wok. Once the wok is dry, wet your fingers lightly. There is no need to dry the wok with a towel because the water evaporates very quickly. Take the cleaned wok and place it on your stove over high heat. ![]() This entire process can take 10 to 15 minutes, so don’t be discouraged if it seems like it is taking forever to get rid of the factory oil. Eventually, you’ll get a clean wipe with the paper towel, and that’s when you know you’ve scrubbed off the factory oil adequately. If the paper towel looks black after rubbing the wok, scrub the wok with soap, rinse, and wipe with paper towels again. The paper towels are very good at picking up any leftover factory oil residue from the wok. Those areas are a little more difficult to clean.Īfter several rounds of scrubbing and rinsing, rub the inside and outside of the wok with paper towels. Pay attention to the crease at the top of the Made In wok as well as the area where the bolts are holding the handle in place. As you rinse the wok, if you notice that your fingers are picking up black stains from touching the wok, it means you haven’t quite gotten rid of the factory oil yet. Add dish soap to the wok again and repeat the scrubbing and rinsing two more times. Add some dish soap to your wok and use a scrubber to scrub the inside and outside of the wok thoroughly. Otherwise, you will scrub off the patina and ruin the nonstick surface of the wok.īe prepared to spend a bit of time on the scrubbing. Do not use them for regular cleaning and maintenance. You only use soap and abrasive scrubbers when you are prepping the wok for seasoning. You don’t want the factory oil in your food!įor the initial scrubbing, you’ll need dish soap and a metal scrubber or scouring pad. It is crucial that you scrub off this layer of factory oil before you use the wok for cooking. 1 bunch of scallions, sliced into 2 to 3-inch sectionsĬarbon steel woks are usually coated with a layer of factory oil to keep them from rusting before they are sold.2 tablespoons peanut oil or any other high-heat oil.Then, with proper use and care over time, a natural patina will develop over the surface, making the wok nonstick. ![]() However, it is important to note that carbon steel woks, including ones made by Made In, are not naturally nonstick. Many cooks prefer using carbon steel because of its nonstick surface. Made In offers free shipping and free returns, so it is very convenient for you to purchase and try their woks at home. You can purchase the Made In Blue Carbon Steel Wok directly from their website. It is a great size because the wok can cook a substantial amount of food, but it won’t take up much space in the kitchen. The wok is 12.5 inches wide (measured from the top). In terms of the shape, the Made In wok is flat bottomed, so it can be used on most home stovetops (gas, electric, or induction). ![]() The Made In wok heats up fast and can withstand temperatures of up to 1200✯! To me, the thickness makes the wok feel sturdier. The wok is 2 millimeters thick, slightly thicker than other carbon steel woks. It is a high-quality wok that is made with French carbon steel. If you are looking to buy your first wok, the Made In Blue Carbon Steel Wok is a great option. When used regularly over time, carbon steel woks develop a patina, or nonstick surface, which I’ll explain further below. Additionally, they are lighter than cast iron. Carbon steel woks heat up fast and retain their heat well. Choosing the right wok for you boils down to personal preference.Īlthough I grew up using cast iron and stainless steel woks, I now prefer using ones made with carbon steel. Buying the right wok can seem intimidating because woks come in different shapes and a variety of materials. Its unique shape makes it perfect for the tossing motion required in cooking stir fries. Thank you Made In Cookware for sponsoring this post!Ī wok is essential to Asian cooking.
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