Danielle Moore
Cleaning the wok: this is how it works
Even before using it for the first time, you should thoroughly clean a cast-iron wok and season the wok. Proper cleaning after each cooking is also crucial for the longevity of the wok.
- Rinse cast iron woks with hot water only. Do not use detergent. Detergent attacks the layer of fat on the wok, which can cause food to burn faster.
- More stubborn residues can be briefly soaked in hot water or boiled with water. Anything that doesn’t come off can be carefully removed with a spatula. However, you should not leave the wok filled with water longer than necessary.
- A bronze-colored patina that forms over time is quite normal. This natural adhesion protection is not washable!
- You should dry the wok completely with kitchen paper immediately after cleaning to avoid rusting.
- To protect it, you can apply a fine layer of oil on the inside and outside with kitchen paper, for example with olive oil. There should always be a film of fat on the wok so that the pores of the cast iron remain closed and nothing burns. For cooking, it is better to use a more heat-resistant and tasteless oil such as sunflower oil.
- Stainless steel woks can be cleaned with normal washing-up liquid and also put in the dishwasher.
- Coated woks can be cleaned like a coated pan. Use a gentle detergent and a soft sponge.
