How To Season A Carbon Steel Wok
How to Season a Carbon Steel Wok, or "Stampy" as some folks call it, is a frequently asked question at the dinner table. Most Chinese restaurants serve their chicken in a bowl of a so-called factory oil, or what they call "pressure cooker oil". The reality is that the oil has little if any, resemblance to cooking oil. The restaurant owners may be relying on the sales volume that comes in to meet their monthly quotas. And these restaurant owners do not have the skills, nor do they have the education, nor the resources to discern if what they are serving their customers is actually "stampy" or not.
That's where a seasoned veteran chef steps in, and brings with him an epiphany. How to Season a Carbon Steel Wok, or "Stampy Wok", is easy! Just take a nonstick frying pan, preferably one with at least 2 sides (or more) and a flat bottom. In this case, we are talking about frying pans that have been factory made with nonstick surfaces. Place about a half cup of beef, chicken or fish, plus extra sauce on each side of the nonstick frying pan or flamed vegetables (pea or bean sprouts work great).
Close the lid of the wok and place about half a cup of the factory oil or cream of tartar onto the center of the wok. Cover the wok with the rest of the paper towels. The purpose of this is to keep the so-called "flour" from sticking to the sides of the wok and burning your food. Another important detail is that you should not let the paper towels get too dirty. If you have any thoughts concerning where by and how to use Highly recommended Web-site, you can speak to us at the website. You can wash them out after the dishwasher.
Place the lid of the wok over the paper towels and cover it with the rest of the paper towels. Heat the wok for about five minutes until the desired temperature has been achieved. Then remove the lid and continue to cook as normal. Wait until the desired doneness is achieved. Once done, open up the lid of the wok and clean the excess food with a few tablespoons of high heat cooking oil.
To finish, wipe down the wok with the dish soap. Use the scrubbing pad to clean it well. If there was any remaining factory oil or scouring pad food, it should be wiped down as well. Before your next use of the wok, cover it loosely with the large handful of newspaper towels and let it air dry for several hours.
You can find how to season a carbon steel wok online. Search for the particular brand or model you are using. You may find additional information that may help you determine which one to purchase. There are even websites that will help you compare brands and models so you can get the best deal possible. With the variety of brands and styles available, you will surely find a carbon steel wok that is just right for your cooking needs.