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Frustrated with EVERYTHING sticking in your wok or on your ribbed grill whenever you attempt cooking in them?
It may be a very simple remedy. That wok you purchased for $19.99 at the Asian supermarket, really IS a bargain, you just have to know how to care for it.
Here is my advice and you’ll be thrilled with the results. We even make omelettes for Pad Thai in our woks at Matters of Taste. Because we season our woks, the omelette just slips out of the pan golden and wobbly; perfect.
Now the surface has been seasoned it should be virtually non-stick. Should you find some food does stick whilst cooking on high heat even after a few uses, you may need to scrub clean and re season as per the above method.
This process may have to be repeated periodically if when food starts to stick on the surface. This all depends on how often the equipment is used. The more it is used, the less it will stick.
Wash thoroughly with hot soapy water after every use and wipe dry. Using a piece of absorbent kitchen paper wipe a thin film of cooking oil over the surface to avoid any rust appearing. After a while we have found oil is not needed.
Enjoy using your ‘like new’ piece of equipment.
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