101 Dummies to Cast Iron Wok
I am pretty sure that each time you ask any Chinese chef about seasoning a new wok, most of them will tell you to use a pig skin or pork lark sort of fats to season your wok. Since I got my hands on a new cast iron wok, I’ve taken this opportunity to do a video on seasoning it without using any pig skin or pork lark so my Muslim friends can follow suit.
It is very important to season it correctly, where this layer of oil coating is going to keep your wok from remove toxic residue, prevent rust and sort of gives it a slightly non-stick coating that will last for many years to come! Here is how you do it!
What you will need;
- Brand New Cast Iron Wok
- High Smoking Point Oil – Peanut Oil, Canola Oil, etc.
- Paper Towel
- A Stove
Each time after you’re done cooking, remember to heat-dry your wok and coat a layer of oil to it.
Oh yea, if you ever wonder why cast iron wok? It is because cast iron can hold the heat much better than any other type of material used for a wok. Besides its excellent capability to hold the heat, it also does very well in heat distribution. Unlike the common carbon steel wok which will heat up very quickly, probably 2 times faster than cast iron wok but at the same time, the heat dissipation rate is the same as well.