Newly Seasoned Wok/Cleaning


Cookware Woks

Newly Seasoned Wok/Cleaning

stomsf | | May 9, 2009 10:19 AM

Hi Hounds!

I bought a carbon steel wok last week and carefully followed instructions on seasoning. The wok turned out to be a beautifully copper/caramel color and I was thinking it would be great! However in using it last night the stir-fry noodles I cooked still stuck to the sides a bit.

I know I'm supposed to clean lightly and re-oil the wok, but the western side of me says to get the little crust off. The eastern side says leave it, the stuff will burn down and either flake off or contribute to the patina and seasoning of the wok.

Which side is right? I know I can't scrub the wok but I want to.... So far I've rinsed it with water, used a non-abrasive sponge (no soap) to rub the burned parts, and then heat-dried it on a high flame. I oil the wok before I put it back into the cupboard.

Thanks in advance!

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