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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 under $20 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.
This method can be used on flat hotplates on most BBQ’s too (not if stainless steel though, sorry can’t help you there).
When purchasing items such as a steel wok, paella pan, crepe pan or a cast iron grill it may be covered in a protective coating. It will need a thorough clean with warm soapy water to remove this oily residue before seasoning the cooking surface to render it non-stick.
Now the surface has been seasoned it should be easier to cook with. Should you find food is still sticking 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. Then wipe again with clean piece of absorbent paper. After a while we have found oiling after use is not necessary.
Enjoy using your ‘like new’ piece of equipment.
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