Olivia Carter
If you’ve recently purchased a new wok, you may be wondering how to prepare it for cooking. Many new woks come with a protective coating that needs to be burnt off before the wok can be used for cooking.
Burning a new wok is a simple process that involves heating the wok over high heat to remove any factory residues and to create a natural non-stick surface. By following these easy steps, you’ll be able to get your new wok ready for all your stir-frying adventures.
How to Burn a New Wok: 8 Simple Steps
Burning a new wok is an essential step to prepare it for cooking. Follow these 8 simple steps to properly burn your new wok:
- Wash the Wok: Begin by washing the wok with hot, soapy water to remove any factory residue. Rinse and dry completely.
- Heat the Wok: Place the wok on high heat until it begins to smoke. This will help to remove any remaining oils or impurities.
- Add Oil: Once the wok is hot, add a small amount of oil and swirl it around to coat the entire cooking surface.
- Heat Again: Heat the wok with the oil for a few minutes until the oil begins to smoke. This will help create a natural non-stick coating.
- Wipe the Wok: Using a paper towel, carefully wipe away the excess oil and allow the wok to cool down completely.
- Repeat the Process: Repeat steps 3-5 two or three times to ensure a well-seasoned wok.
- Ready to Use: Your wok is now ready to use for cooking your favorite dishes!
- Season Regularly: To maintain the non-stick surface, season your wok regularly with a small amount of oil after each use.
By following these simple steps, you can ensure that your new wok is properly seasoned and ready to use for delicious stir-fries and other Asian-inspired dishes.
Choosing the Right Wok for Burning
When choosing a wok for the burning process, it is important to select one that is made from carbon steel. Carbon steel woks are well-suited for the high heat required to properly burn the wok, and they also develop a natural non-stick patina over time.
It is also important to consider the size of the wok. For burning, a larger wok with a wide surface area is preferable, as it allows for better heat distribution and more space to maneuver the ingredients during the burning process.
Additionally, consider the shape of the wok. A wok with a round bottom is ideal for traditional Chinese cooking methods, but if you have a Western-style stove with flat burners, a wok with a flat bottom may be more practical for even heat distribution.
Preparing the Wok for Burning Process
Before you can start the burning process for your new wok, it’s important to properly prepare the wok to ensure the best results. Here are the steps to prepare the wok:
- Wash the Wok: Start by washing the new wok with hot soapy water to remove any factory residues, oils, or any other impurities.
- Dry the Wok: Thoroughly dry the wok with a clean towel or by heating it over low heat on the stove until all moisture has evaporated.
- Season the Wok: Apply a thin layer of cooking oil to the entire inside surface of the wok using a paper towel. This will help create a protective layer and prevent rusting during the burning process.
Important Note:
Make sure to follow these steps carefully to ensure that your wok is properly prepared for the burning process. Skipping any of these steps can result in uneven burning and an ineffective seasoning of the wok.
Cleaning the Wok Before Burning
Before you begin the process of burning your new wok, it’s important to clean it thoroughly to remove any factory residues, dust, or other impurities. Here’s how to do it:
- Wash the wok with hot, soapy water and a non-abrasive sponge or cloth. This will help remove any surface dirt and oil from the manufacturing process.
- Rinse the wok thoroughly to remove all traces of soap, then dry it with a clean towel or let it air dry.
- Once the wok is dry, you can proceed with the burning process to prepare it for cooking.
Heating the Wok Gradually
Once you have thoroughly cleaned and dried your new wok, it’s time to start the burn-in process by heating it gradually. Place the wok on a stovetop and turn the heat to low. Allow the wok to warm up slowly for about five minutes. This gradual heating process will help to open up the pores of the metal and prepare it for seasoning.
It’s important not to rush this step, as heating the wok too quickly can result in uneven seasoning and cause the metal to warp. Patience is key during this initial heating phase, so resist the temptation to turn up the heat too quickly.
Applying Oil to the Wok
Before you start the burning process, make sure the wok is absolutely clean and free from any manufacturing residues. Use a gentle scrubber and dish soap to wash it, then dry it thoroughly.
Once the wok is clean and dry, apply a high-smoke-point oil such as peanut oil, canola oil, or vegetable oil to the entire surface of the wok, both inside and outside, using a paper towel or a cloth. Make sure to coat every inch of the wok with a thin layer of oil.
After coating the wok with oil, place it on the stove over high heat and allow it to heat up until the oil starts to smoke. This process will help open the pores of the metal and create a protective layer on the wok’s surface. Once the smoke starts to dissipate, turn off the heat and let the wok cool down before wiping off any excess oil with a clean cloth.
Heating the Wok to High Temperature
Before you begin the seasoning process, it’s crucial to heat the wok to a high temperature. This will help to open up the pores of the metal, making it more receptive to the seasoning oil. Place the wok on the stovetop over high heat and allow it to heat up for around 10 minutes. You can test if the wok is hot enough by sprinkling a few drops of water onto the surface. If the water evaporates immediately, the wok is ready for seasoning.
Letting the Wok Burn and Cool Down
Once the wok has been heated and oiled, it’s time to let it burn. This process allows the wok to develop a proper seasoning and non-stick surface. Place the wok over high heat and let it cook for about 10-15 minutes until the entire surface becomes blue or even dark brown. You may notice smoke and fumes during this process, so make sure your kitchen is well ventilated.
After letting the wok burn, turn off the heat and let it cool down naturally. Do not pour cold water or attempt to cool it down quickly, as this can cause damage to the wok. Once the wok has cooled down, it’s ready to use for cooking your favourite stir-fry dishes.
| Caution: | Be careful when handling the hot wok, and always use oven mitts or potholders to protect your hands. |
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Seasoning the Wok After Burning
Once you have burned your new wok to remove the factory coating, it’s essential to season it properly to create a non-stick surface and prevent rusting.
To season the wok, you’ll need to coat the entire surface, inside and out, with a thin layer of oil. Use a high-smoke-point oil such as peanut oil, grapeseed oil, or vegetable oil. Heat the wok over medium-high heat until it starts to smoke, then use a pair of tongs to swirl the oil around, making sure it coats the entire interior surface. Let the wok cool, then wipe away any excess oil with a paper towel. Your wok is now properly seasoned and ready to use!
FAQ
What is the best way to burn a new wok?
The best way to burn a new wok is to start by thoroughly washing the wok with hot, soapy water to remove any protective coating or impurities. Then, dry the wok completely and heat it over low heat until it’s hot to the touch. Next, remove it from the heat and add a small amount of vegetable oil, using a paper towel to coat the interior of the wok. Place the wok back on the heat and heat it until the oil is smoking. Once it starts smoking, turn off the heat and allow the wok to cool. Repeat this process two or three times to create a non-stick surface on the wok.
Can I use any type of oil to burn a new wok?
It’s best to use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, when burning a new wok. These oils can withstand the high heat needed to properly season the wok and create a non-stick surface. Avoid using oils with low smoke points, such as olive oil, as they may burn and create a bitter taste on the wok.
How long does it take to burn a new wok?
Burning a new wok can take anywhere from 20 minutes to an hour, depending on the method used and the type of wok. The key is to heat the wok until it’s hot to the touch, coat it with oil, and then heat it until the oil starts smoking. This process may need to be repeated two or three times to achieve a properly seasoned and non-stick surface on the wok.
