Then, the first few things you cook in your carbon steel should be high in fat, like bacon or a pork chop-as the fat renders, it will boost the layers of seasoning. Instead, follow the method prescribed for cast-iron: Rub it down with a neutral oil and bake it, upside-down and set over a sheet pan, in a 350˚ oven for an hour. Cooking bacon in it is not effective for its inaugural seasoning. Pour about a half cup of oil in the wok and and slather it around the entire inside of the wok. The seasoning on carbon steel pans is all superficial-meaning it just builds up on the surface of the pan. This is why conventional wisdom holds that you shouldn't get your cast-iron pans wet the water will sneakily leech its way into the pan, degrading the quality and making it rust. If you see oil dripping down the sides or pooling in the bottom of the wok, use a dry towel to wipe it out. You may want to use tongs here as the wok will be very hot.
#CLEANING A CARBON STEEL WOK HOW TO#
fat build-up) seeps down into the pan, permeating it from the outside-in. While your wok is still over medium-high heat, dip a folded paper towel into a high-heat oil and wipe a very thin coating on the inside of the wok. How to clean a carbon steel wok with burnt food (the easy way) Pro Family Chef.
Rinse off with cool water and dry the wok with a dry towel. Dry the wok immediately with a clean cloth. Cast-iron is more porous than carbon steel, meaning the seasoning (a.k.a. Step 1: How do I clean a carbon steel wok Scrub the wok gently with hot water using a sponge. Scrub your carbon steel wok well with steel wool in hot soapy water to remove the factory coating.
The main difference, however, between cast-iron and carbon steel is in the seasoning. After you’ve removed all that gunk, rinse with hot water and dry the pan thoroughly. Think of it as an exfoliating treatment for your cookware. Plus, its shiny black exterior makes it a handsome addition to your stovetop-just look at this beauty, which won Garden & Gun's Made in the South award. Add a mixture of two parts salt to one part oil (2 tablespoons salt and 1 tablespoon oil, for instance) and, using a paper towel, rub this mixture all over the interior of the pan. Carbon steel tends to have better nonstick qualities, so it’s a better bet for eggs and seared meats. It looks kind of shiny, but definately has a kind of gray look to it. Its sloped sides make it ideal for sautéeing, and it is lighter weight than cast-iron. 1.First picture is the new Wok, with the manufacturing oil still on the surface. Similar to the cast-iron but with a few key differences, the carbon steel is a seriously undervalued tool. If you have a cast-iron skillet or two, and you know how to season it, and how to clean and maintain it-you're finally ready for a pan upgrade.
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