Beachygrrl wrote:
> Everything sticks when I cook and if I don't rub oil on it after
> washing it rusts.
>
> I have stopped using soap when I wash it but that isn't always
> possible. ARGH, very frustrating. I'm almost ready to stop using it
> alltogether. Any advice?
>
> Here is a link to the wok:
> http://www.crateandbarrel.com/famil...fromLocation=Search&DIMID=400001&SearchPage=1
I hope you really have a carbon steel wok. The Crate and Barrel link
doesn't work for me, and all I find on their site is way overpriced
fake wok-type things that won't work nearly as well. Anodized
aluminum, stainless steel, and nonstick coatings are all unacceptable
for wok cooking.
There's lots in the rfc archives on seasoning and I'm not going to
repeat it, but I will make a couple of points that might help. First,
use a lot of heat. Get that wok *really hot*, then pour in about 2 TB
of peanut oil and swirl it around. Now take a large handful of
crumpled up paper towels -- the bigger the wad the less chance of
burning yourself -- and quicly swish the oil around the entire surface
of the wok. You don't have to try to rub it in, just be sure every bit
is coated. Is it smoking? Good. Turn off the heat and let the wok
sit. When cool enough, rub the paper towels around the surface again
to smooth out the oil. Now heat it up to *really hot* again. Turn off
the heat, take the wok over to the sink and run water into it, swirl it
around, drain, return to stove and give a final wipe with the oily
paper towel. Your wok is now seasoned.
You will find it easiest to clean if -- every time -- you clean it
immediately after cooking is finished. Dish the food out to bowls or
plates, take the wok immediately to the sink and clean it with water
only. Return to stove, heat, wipe dry, turn heat off and eat. If you
do it this way it will take only seconds, while if you wait until after
dinner you may have to soak the wok or scrub it hard or (gasp!) use
soap.
It is not a bad idea to rub a few drops of oil around the wok after
cleaning it to prevent rust. -aem