Seasoning a Wok | How to Season A Wok | Salt Method | Seasoning the New Wok | Getting Set

You want a metal wok spatula, and some good heat protection (oven mitts or heavy pot holders) because when you are seasoning a wok using the salt method, the wok will be very hot and the salt will be very hot. This is by far the best wok seasoning method we know for how to season a wok which is new or for re-seasoning an old wok.

The instructions here are for seasoning new steel or iron woks or re-seasoning steel or iron woks that have rusted or been disused for a long time. You can also clean and re-season a wok at any time, if it needs it. If you have a non-stick or electric wok, then DO NOT use these methods!

Seasoning a Wok | How to Season A Wok | Salt Method | Preparing the Wok for Seasoning

When you are seasoning a wok with the salt method, everything in the wok is going to burn off entirely, but you should still clean a new wok as the first step you take no matter how you choose to season a wok for the first time because the oils used to preserve a new wok for shipping and storage…

Seasoning a Wok | How to Season A Wok | Salt Method | Seasoning the New Wok | Equipment

You will prefer using a metal spatula for this method of seasoning a wok, as it involves a prolonged period of heating and stirring hot salt in the wok during the wok seasoning process. Using a wooden spatula can work, but it will be hard on the spatula and should be avoided if you won't want to…
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