Cookware

Woks

Do I need to re-season my wok?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 22

Do I need to re-season my wok?

CindyJ | Jan 30, 2010 06:24 AM

I made a mess of my wok yesterday. It was well on its way to becoming nicely seasoned, but after stir frying finely diced chicken which had been tossed in a combination of egg white and corn starch (I was making chicken lettuce wraps), a crusty mess remained on much of the inside surface. I tried using kosher salt as an "abrasive" for scouring the wok, but now, when I run my hand over the surface, it doesn't feel smooth.

What's the best way to proceed from here? Should I "bite the bullet" and give it a good scrubbing with something like Bon Ami, and then begin the seasoning anew? Or is there a way to preserve the seasoned parts and re-season the rest of it?

Want to stay up to date with this post?

Recommended From Chowhound