Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›



What wok did I buy?


Cookware 19

What wok did I buy?

tdonline | Mar 14, 2013 01:01 PM

I bought a wok from a nearby Chinese market last weekend. I was looking for a carbon steel wok and kept an eye out for what I have seen online. But I didn't see the usual carbon steel wok at the market--light steel in color. Instead the wok I bought is black and shiny. It has long and short handles (wood) and was made in Taiwan. It did not come with any instructions for care or even a label.

The black and shiny surface (inside and out) is really slick. Did I buy a non-stick wok? Or a preseasoned one? I tried cleaning it per the carbon steel wok instructions that I found online. But it doesn't seem like the shiny slick surface is the lacquer used on carbon steel woks. I heated water in it and scrubbed, and nothing happened except I scratched up the surface. But the shiny slick surface remained. It doesn't seem like this is an issue of lacquer.

I continued with the process to see how it would react. I heated the wok and applied oil to it, but the oil didn't take. Nor was there any color on the paper towel that I used. That's when I thought--do I have a nonstick wok? There were plenty of nonstick woks at the market and I have owned one--this one doesn't LOOK like one. But the surface sure is nonstick.

Did I unknowingly buy a non-stick or preseasoned wok? If the latter, any advice on how I should treat it?

Want to stay up to date with this post?

Recommended From Chowhound