Never fear if a little crust forms when cooking in your cast iron wok! Sometimes, when you use fermented ingredients like tamari or high sugar content like onions, they can form a little crust. If you don’t scrub off properly, 3 things happen:
- the crust prevents heat getting to your food
- the crust makes your wok smoky
- the crust hardens and becomes thicker and thicker
Here’s my short, 2 1/2 min. video shows you how to scrape the crust off, wash it out and restore your cast iron wok, so easy.
Let me know in the comments if you’ve come across this and what you were cooking when it happened? If you try my method, did it work for you?