Just to be CLEAR, if you purchased my WOK STAR KIT, your new cast iron wok is ALREADY SEASONED!
However, first you need to remove the top layer put on to prevent rust on its month trip from China. This will REVEAL your already SEASONED wok under that layer! Ta da…
Fun fact: at the time of taping the process, I didn’t realize the woks were SEASONED under the layer of shipping coating, so after frying the onions, I immediately saw the beautiful sheen of the SEASONED WOK, yay! The sales rep didn’t know there was a shipping coating added and insisted she had sent the seasoned woks like my sample.
There’s two short videos I posted on Instagram showing how I did the 3 Step Process AND there’s written instructions below as well.
It’s ESSENTIAL YOU DO THE FOLLOWING PRIOR TO USING…
A 3 STEP PROCESS…
- WASH
- DRY
- FRY
HERE’S WHAT YOU’LL NEED:
Stainless steel scrubber (only time you use it)
Dish soap
Rubber gloves
Avocado oil (handles high heat 520F)
Paper towels
1 onion chopped. (Onions, scallions, chives, ginger all help to eliminate taste of metal and any discoloration. Use a combination or an onion will do.)
HERE’S 3 STEP PROCESS
Step 1: WASH
Use full strength dish soap and squeeze onto stainless steel scrubber. Put your back into scrubbing your wok till there’s no discoloration coming off when you swipe the wok surface with your finger. Rinse off soap with hot water.
Step 2: DRY
Use several paper towels and wipe dry completely. Next, put wok on stove and use medium heat to dry completely. When you see the first whisp of smoke, switch off heat and let wok cool.
Step 3: FRY
Squirt Avocado oil onto a paper towel NOT directly into wok and wipe the entire inside of wok in quick strokes. Zing heat on medium HIGH.
Add 3 rounds of avocado oil from squeeze bottle, add in chopped onion. Use your lovely spatula and push onions up the sides and all round the wok.
Fry till wok is nice and black and onions are thoroughly browned. If wok looks dry, squirt more oil in and keep frying. Throw out onions. Use paper towel to wipe off any residual onion and oil.
You’re ready to start your WOK STAR JOURNEY!
If you’ve stumbled on this post and
READY TO BE A WOK STAR…
