![]() ![]() How to Season a Wok That Actually Works!.Recommended Readingįlat-bottomed woks are more stable on a flat surface than a round-bottomed wok.Flat-bottomed woks distribute heat to the bottom of the pan more evenly than round-bottomed woks, if used on a flat cooking surface. By cleaning promptly after each use, you’ll avoid having burned-on food or stains and make sure it’s ready every time you decide to cook. Regular cleaning and maintaining your wok enhances the performance and helps to extend its lifespan. Now that you know how to clean a wok with burned food, you can enjoy using your wok and having it sparkling clean every time. This will set your wok back, but you can re-season it again. Scrubbing your pan with an abrasive tool will probably remove some of the patina in the process. Then, re-attempt to clean the pan with a sponge or wok brush again.Īlthough not recommended, if these two methods don’t work, you may have to try using steel wool or a scrubber. The hot water will loosen the food particles. Start by soaking the pan in warm water for a few minutes. When this happens, you can take additional steps to get a clean wok. While this simple method is effective for most food stains, you may have a pan with more stubborn burned-on food. Also, baking soda is very effective so consider this when you’ve tried the first method without success. This method takes a more extended time but won’t damage the finish of your wok. Finish up by rubbing the residue with a sponge or your wok brush. Soak the wok in the solution for a few hours. Bring the mixture to a boil and then turn off the heat. Fill with room temperature water and then add baking soda. Place the wok on the stove and heat to high. Baking soda is effective, and most people probably have it around their home. One option to clean your wok with a natural ingredient is actually by using baking soda. Store when dry and cool to prevent rusting. The card is flexible enough to contour to the sides of the wok and to remove any stuck-on food.Īfter cleaning, dry the wok and then gently heat over the stove at low heat to completely remove any moisture. I first put hot water in the wok then scrub the wok with a credit card. The best scrubber I found is a used plastic credit card. Instead, it’s best to use hot water to loosen food stains, followed by gently scrubbing with a sponge or a wok brush. Not only can you damage the surface, but you’ll also be scrubbing through the patina. This handy guide outlines how to clean your work safely and get rid of stubborn food that’s baked on the sides to get started.īefore we get started, keep in mind that you should not use harsh cleaners or metal scrubbers on the wok. They require different cooking techniques but can be cleaned in the same way. There are two most common types of wok available today: carbon steel and cast iron. The good news is that you can usually remove most food stains with a wok brush and warm water. After all, the finish on your wok takes years to achieve and adds valuable flavor to dishes. If you’ve got a wok with burned food, you probably want to remove it without ruining the patina. ![]()
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