Comments on: Starting a Journey with a New Wok

By: Wes Radez

Wes Radez — Sun, 16 Dec 2018 23:15:14 +0000

In reply to Spocku. Hi Spocku, great question. Yes, the trick of it is cleaning out your wok completely, without relying on soap and abrasives that will break down the patina you create over time. I find that a traditional bamboo whisk works best. It scrubs well without scratching. After washing, I set the wok on a burner over medium heat for about 5 minutes to dry the pan and prevent rust from forming. ~Wes

By: Spocku

Spocku — Sun, 16 Dec 2018 11:54:40 +0000

Hi Wes, the issue I have with my wok is not the seasoning but the continued use of it. Perhaps I don’t season properly even though I follow all the different approaches exactly. The problem is that at some point food sticks to the wok. How does one clean that off? Also, even if food does not stick it seems like even a gentle wash with soap and water after cooking causes rust to form on the cooking surface unless I coat it with oil before putting it away. There are many resources on the web regarding seasoning a wok but not much on continued care of the wok after use. Thanks.

By: Wes Radez

Wes Radez — Mon, 09 Jul 2018 13:59:34 +0000

In reply to Maxine. Thank you for sharing your discovery, Maxine! All that's old is new again! ~Wes

By: Maxine

Maxine — Wed, 04 Jul 2018 05:10:17 +0000

Hello Wes,
I am a Chinese-American who recently discovered that cast iron is a Chinese invention. The process to make cast iron then spread westward to India and Europe. That cast iron skillet is a relative of the wok!
I too had to learn how to care for a wok. My wok had a crust on it that is now disappearing as I clean it the way it is supposed to be cleaned. Not only do people use the wok–other people are going back to the cast iron skillet. Sometimes these old technologies are the best!

By: Wes Radez

Wes Radez — Mon, 09 Apr 2018 16:56:32 +0000

In reply to Evelyn. Totally agree, Evelyn. Not absolutely required, but adds a lot of enjoyment and I'm looking forward to the journey! ~Wes

By: Evelyn

Evelyn — Sun, 08 Apr 2018 20:28:49 +0000

I’ve had a wok I didn’t properly season as well! I may still have it somewhere in my garage! You’re right, never REALLY needed a wok to cook Chinese food. In fact, my parents who had a restaurant never used one at home. But they loved their black iron skillet! A wok is great in that it’s big and roomy to move food around while cooking. Less mess on the stove. Great instructions!