Seasoning a wok requires proper ventilation and handling to avoid fires and burns. Washing the wok before seasoning is essential, and selecting the right oil is important. The process of heating and applying oil must be repeated several times, and the wok must be allowed to cool completely between applications. Safety is crucial, and the fat used can affect the wok’s cooking, texture, and taste. Several applications of oil are required to get the right patina inside and to get the oil into the metal.
Unlike seasoning some types of skillets, it’s preferable to season a wok over a stove rather than inside an oven, although either method will work eventually. The first and most important tip for seasoning a wok is to take great care ensuring proper ventilation and handling the wok as carefully as possible to avoid fires and burns. When seasoning a new wok, washing it before seasoning is essential to remove oils and other substances that may remain from the manufacturing and shipping processes. Selecting the right type of seasoning oil is also important, because some — like flaxseed oil — will leave an unwanted residue behind the pan, and others — like olive oil — have such a smoke point. low to generate unnecessary fumes. When seasoning a wok over high heat, the entire process of heating and applying the oil must be repeated several times and the wok must be allowed to cool completely between applications.
Safety is an important aspect to consider when seasoning a wok. The wok itself will get very hot in the process and should only be handled with thick towels or oven mitts. When oil is placed in the hot wok, a large amount of smoke is generated, requiring good ventilation. Allowing the wok and the oil inside to cool before removing it or cleaning the inside of the wok can help prevent injury and fire.
The fat used to season a wok can have an effect on the way the wok cooks, its final texture, and sometimes the taste of the food cooked in it. A Chinese wok is traditionally topped with lard or chunks of pork fat, sometimes combined with scallions. Most oils, such as canola or grape seed, will work fine, although olive oil’s low smoke point will create more smoke than necessary and may burn, leaving a bitter taste in the wok. Oils such as flaxseed, sunflower and safflower, which contain polyunsaturated fats, will create a sticky, unpleasant coating on the wok as they heat up and shouldn’t be used to season a wok.
Seasoning a wok to a higher range usually requires several applications of oil to get the right patina inside and to get the oil into the metal. This means heating the wok, adding the oil, cooking the oil in the metal, and then allowing the wok to cool completely. The oil can then be wiped off the wok and the process repeated until the towel used to wipe the wok comes out clean. This will help ensure that the wok is fully seasoned.
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