How to Season a New Wok
How to Season a New Wok using lard and aromatic herbs and vegetables on an electric stove. Use high smoking point oil as a substitute.
how to season a new wok, how to season a wok
1 steel wool (wire mesh scourer)
1 non-scratch scrub sponge
flat bottom carbon steel wok
dish washing liquid
** (cut into pieces) (113g)
Scrub the inside and outside of the wok thoroughly with steel wool (wire mesh scourer) and some dish washing detergent to remove the protective oil applied on the wok during the manufacturing process.
Rinse and wipe dry with kitchen towel.
Place wok on the stove over medium heat. The wok will start to change to a golden brown color.
Add pork lard, ginger, scallions, and Chinese chives.
Using a spatula, stir fry and smear the sides of the entire wok with the pork lard and aromatic vegetables. Do this for 15 to 20 minutes.
Turn off stove. Remove and discard all crackling, aromatic vegetables, and rendered fat from the wok.
Bring it to the sink. Scrub the wok with non-scratch scrub sponge and warm water. Do not use any detergent. Rinse with warm water.
Wipe dry with kitchen towel.
Place the wok back on the stove over medium low heat for a few minutes to dry it completely.
Using tongs, rub a thin layer of canola oil over the entire surface of the wok with a paper towel. Allow wok to cool completely before storing.
Wok is now ready for use.
** 2 to 3 tablespoons of canola or peanut oil may be used in place of pork lard.
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How to Season a New Wok at https://www.malaysianchinesekitchen.com/how-to-season-a-new-wok/