A Hong Kong native, Dina Dooley is a seasoned professional in Asian culinary arts, boasting a career that spans over 15 years. Wok cooking is her area of expertise, and she thrives on imparting her understanding and enthusiasm for food to others. Dina's culinary journey has taken her across Asia, immersing herself in diverse cooking techniques and ingredients. She brings this comprehensive knowledge to Hip Wok, where she shares her treasured recipes and valuable cooking advice.
Yes, you should season a new non-stick wok! Seasoning a new non-stick wok is an essential step to ensure its longevity and enhance its non-stick properties. While non-stick woks come with a factory-applied coating, seasoning adds an extra layer of protection and improves the overall performance of your wok.
Seasoning a non-stick wok is different from seasoning a traditional carbon steel or cast iron wok. With non-stick woks, the goal is not to create a natural patina but rather to enhance the existing non-stick coating. Here's a step-by-step guide on how to season your new non-stick wok:
1. Wash the wok: Start by washing the wok with warm soapy water to remove any manufacturing residue. Rinse it thoroughly and dry it completely.
2. Apply a thin layer of oil: Using a paper towel or a soft cloth, apply a thin layer of high-smoke-point oil, such as vegetable or canola oil, to the interior surface of the wok. Make sure to cover the entire cooking surface, including the sides.
3. Heat the wok: Place the wok on a stovetop burner set to medium heat. Allow the wok to heat up for a few minutes until you start to see wisps of smoke. This indicates that the oil is reaching its smoking point.
4. Spread the oil: Using tongs or a heat-resistant brush, spread the oil evenly across the cooking surface and up the sides of the wok. This helps to create a uniform coating.
5. Cool and repeat: Turn off the heat and let the wok cool down completely. Once cooled, repeat the process of applying oil, heating, and spreading it. It's recommended to repeat this process 2-3 times to build up a good seasoning layer.
6. Wipe off excess oil: After the final seasoning, use a paper towel to wipe off any excess oil from the wok. You want a thin, even layer of seasoning, not a thick, sticky residue.
Now your non-stick wok is seasoned and ready to use! Remember to avoid using metal utensils that can scratch the non-stick coating. Instead, opt for wooden or silicone utensils that are gentle on the surface.
With proper care and maintenance, your seasoned non-stick wok will provide you with years of enjoyable cooking experiences. To keep it in top condition, always hand wash your wok with warm, soapy water and avoid using abrasive scrubbers that can damage the non-stick coating.
So, go ahead and start wok-ing up some delicious Asian dishes in your newly seasoned non-stick wok. Happy cooking!
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