So apparently this is how you make your wok last longer! It’s a thing called ‘seasoning the wok’. It makes it less likely to rust and also prevents your food from sticking to the surface.
This is how to do it:
- Wash your wok with soap.
2. Burn your wok till it gets that ‘bluish color’. DO NOT BURN IT TOO LONG. If you do it too long it will turn reddish and you can ‘say bye’ to the wok.
3. Remember to burn the whole surface of the wok.
4. It should look like this.
5. Wait for 10mins, then pour oil on it.
6. Use a paper towel to spread the oil all over the wok
7. Fry something to test it. You can try garlic, onions or chillies.
8. Then throw away those fried ingredients and wipe the surface with the paper towel used to spread the oil from earlier.
9. Leaving it for about 3-5 minutes.
10. Then you can wash the wok. DO NOT USE SOAP HERE.
11. Then wipe off the water. Add a few drops of oil and heat up the wok.
12. Spread it over the wok again with a paper towel till you see some smoke start to appear. You’re done!
13. This is what you call a pre-seasoned wok. You will get a nice black surface like the works you see in restaurants.
Credits for this incredibly useful and interesting tip goes to Wan LuQman.
If you have any other tips to make your wok last longer or any other great tips in the kitchen, do share them with us! We would love to see them!
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