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Traditional carbon steel woks are the best conductors of heat. Foods won't stick to a well-seasoned wok and you can use less oil for stir-frying.
To season the wok, wash with warm water and a mild dishwashing soap.
Dry well. Coat the inside with vegetable oil and heat over medium-high heat for about 5 minutes. The wok will begin to darken.
Let cool, wash and dry again. Heat over a hot burner until completely dry to prevent the wok from rusting. After each use, wash with hot, soapy water. never clean with harsh abrasives. Dry well over a hot burner. if you like, wipe the wok very lightly with oil to seal, but keep in mind that excess oil in the bottom of the wok will become gummy.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95