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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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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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Annie Frances
says:I love your idea to season my kitchenware. I’m planning on cooking paella tonight so I guess I’ll have to buy some extra salt at the store on my way home. I can’t wait to see how the food won’t stick to my kitchenware anymore. Thanks for the advice!
Jannie Westberg
says:Can this technique be used on a used skillet? I’ve seen a couple in a neighborhood antique shop and am considering buying one. But have been leery (leary?) thus far by not wanting someone else’s “seasoning”. So could I buy a used one, and would this technique start me over as if it were a new skillet, or would some residual seasoning remain?
admin
says:The idea of seasoning is to remove any residue on the pan as well as rendering it non-stick, so in theory it should work. Ensure the pan is not coated with anything like a Le Creuset pan is. Good luck!