If you've got the JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok, you'll see it comes with a protective factory coating. This coating prevents rust during shipping, but it's not meant for cooking. You'll need to remove it before you season your wok.
Hereās how to do it, according to our research. Trust me, it's worth the effort for a perfectly seasoned wok ready for all your stir-frying adventures. Letās dive in.
Step-by-Step Guide to Removing the Factory Coating
- Initial Cleaning: Start by giving your wok a thorough scrub with hot, soapy water and a steel wool pad. Yes, you'll need to use some elbow grease hereāthe goal is to remove as much of that factory coating as possible.
Donāt be surprised if it takes a bit of effort until the surface doesnāt feel slippery anymore. According to our research, persistence pays off.
- Heat the Wok: After the initial scrubbing, place your wok on the stove over high heat to burn off any remaining coating. Be prepared for some smoke and strong odors, so make sure your kitchen is well-ventilated.
Heat the wok until it changes color (it'll go through gray, blue, and even rainbow hues). This usually takes around 15-20 minutes.
- More Scrubbing: Let the wok cool down a bit, then scrub it again with dish soap and steel wool. This second round helps eliminate any stubborn residues. If you still notice some coating, you might need to repeat the heating and scrubbing process.
Seasoning Your Wok
Once the factory coating is gone, it's time to season your wok:
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Drying and Heating: Put the clean wok on the stove over medium heat until it's completely dry. Once dry, keep it on medium heat to start the seasoning process.
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First Oiling: Add a thin layer of high-smoke-point oil (grapeseed oil, vegetable oil, or flaxseed oil works well) and use a paper towel (held with tongs to avoid burns) to spread it around the interior.
Heat the wok until the oil starts to smoke, then remove it from the heat and let it cool.
- Repeat: Wipe off any excess oil and repeat the oiling and heating steps several times until the wok develops a deep, black patina. This layer makes your wok non-stick over time.
Adding Flavors
For a final seasoning touch, you can use aromatic ingredients like ginger, garlic, and scallions. Stir-fry these in a bit of oil until they're charred.
Discard the aromatics, wipe down your wok, and it's ready for cooking.
Maintenance Tips
To keep the seasoning intact, avoid using soap for regular cleaning. Just use hot water and a scrub brush, then make sure to dry and lightly oil your wok before storing it.
This way, it will keep improving with use, making your cooking even better.
Following these steps should leave you with a well-seasoned wok, ready for all your kitchen creations. A properly seasoned wok is your ticket to flavorful, non-stick cooking, and it just gets better with each use.
