How To Clean A Wok Pan
It would be a shame to dunk your wok into the water and scrub it only to find you’ve removed your pan’s seasoning. Being gentle is the key to clean a wok pan. Proper cleaning can make your wok pan serviceable no matter what you’re cooking in it, and it can help it to last longer. Cleaning your cast iron wok pan is simple and easy, and it doesn’t require any special tools. Here are some steps on how to clean wok pan is not a detailed process. So read on, and learn how.
How To Clean Wok Pan
If you’re looking for directions to care for aluminum and stainless steel woks, you may place them in the dishwasher. Woks made of cast iron or steel requires special care, and knowing how to clean wok pan ensures the seasoning is not removed.
Follow these simple steps to clean the wok:
- Rinse the wok in warm water.
- You may plunge it in boiling water with no dishwashing soap or chemicals quickly.
- Gently clean the wok with a soft bristle sponge to remove leftover food particles.
- Do not use coarse pads, liquid detergents, or chemicals for cleaning to prevent removing the seasoned surface.
- Rinse any remaining weak debris
- Dry the wok using a towel.
- You can place the wok over the stove with low heat to dry any lingering water.
- I suggest adding a thin layer of olive oil or grease to preserve the wok’s patina if you intend to store it for over a week.
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Once you’ve learned how to clean wok pan, it’s only suitable to know how to season your wok pan.
The stovetop method is the simplest way seasoning your wok pan. You need an over-the-range burner, oil, and a spatula or turner to prep seasoning your pan. You may also need tongs and a clean cloth or towel.
Washing the wok exposes your season to be removed. But I have a technique you can use to season your new wok pan.
- Gently wash your pan to get rid of the factory oil.
- Place your wok over high heat. Make sure your stove has enough space around since the pan will get very hot.
- Drizzle water into the wok to test the water. When the water evaporates within seconds, your work is ready to be seasoned.
- Pour two tablespoons of oil and reduce the heat to medium high.
- Throw in the pan your aromatics or flavorings such as chopped onions, ginger, and garlic. It will keep the smoke out of the wok.
- Turn the heat to medium.
- Spread the flavorings and cover your wok from rim to bottom over medium heat for about twenty minutes.
- You can add oil if the ingredients becoming dry or burn slightly at a time.
- Pour the mixture over a plate and allow the wok to cool down.
- Rinse the pan with hot water, remove any remaining food by using a wooden spatula, wok cleaner, or a sponge.
- Put the wok back on stovetop over high heat to evaporate lingering water.
Repeat this step three times for a thicker and better seasoning. Seasoning your wok is done now, and you can store it until you’re ready to use it.
Tips: Instead of drying your wok with a towel or dishcloth, put it back on the stove with low-heat to dry it thoroughly. It will make sure the protective coating around the wok’s surface intact, thus keeping the seasoning undamaged.
Why You Need To Season Your Wok Pan
The patina or protective coating around the pan is produced by seasoning your cast-iron or carbon steel wok. The patina gets thicker and viscous each time you cook with oil. It also provides a perfect, nonstick surface on the wok. The protective layer prevents corrosion and rust buildup. It improves the nonstick property and tastes of food in your wok pan.
Tips for Seasoning Your Wok Pan
- Avoid boiling, simmering, or steaming food in your new wok.
- In a seasoned wok, do not cook with acidic ingredients such as tomatoes, vinegar, and lemon.
- Avoid using grainy pads or other cleaning chemicals, such as dishwashing detergents, cleansers, and sanitizers.
- To continually build a patina, boil, saute, and fry sometimes.
- You should only use a wok spoon, wooden spatula, or brush.
As the patina build up each time you cook with your wok, the pan’s output or taste of food also increases. Its nonstick layer improves, and you can easily release the food from the pan quickly. It becomes easier how to clean wok pan since leftover food is less likely to adhere. Your wok will last you with the right treatment.
What You Shouldn’t Do Cleaning Your Wok
Although you may be tempted to soak your wok, it’s better not to place it in the water. Gently clean the wok pan or rid of any food debris trapped around the pan’s surface to prevent removing the patina. You don’t want to scratch the wok.
- Don’t place the wok inside the dishwasher.
- Avoid using a cleaner with a grainy fabric or a rough brush.
- Gently remove the rust and repeat the seasoning process if you see rust spots forming.
Cleaning your carbon steel or cast iron wok ensures it lasts longer, no matter how many times you use it. To ensure your pan stays in excellent condition, pay attention to a thorough cleaning process. So, your pan is ready the next time you feel about cooking in it. Here's how to learn more about wok pans.
Constant use helps the wok pan to increase its seasoning. You should expect the wok’s color to change over continuous cooking. Food will stick, but that’s only initial. It’s essential to learn how to clean wok pan properly to retain your wok’s seasoning.
Stainless steel is known for its durable nature. That’s why it’s not surprising that this material is widely used for most of our tools and devices.