There is no effect on taste, nor does it pose any sort of harm if consumed. You can use a screwdriver to tighten the handle’s bolt by turning it clockwise until the handle is firmly in place.įoods like burdock root, lotus root, udo, and eggplant absorb a lot of iron and turn a blackish color. Simply clean it with water and season it with oil according to the instructions. The blackish colour you may find on the wok is a result of normal oxidation. Then use medium heat and slowly start to turn it up until it reaches the right temperature. First, set the cooktop to low heat and let it heat up. If your oil is smoking, it means your temperature is too high.ĭo not put your frypan/wok immediately on your electromagnetic cooktop with high heat. The importance of a proper cooking temperature Then use a scrub brush to remove any final remnants. To avoid this, wash and dry the pan thoroughly after use and be sure to lightly reapply oil afterwards.Īdding hot water and bringing it to a boil will soften the burned food and make it easier to remove. When using your frying pan/wok for stewing, steaming, or boiling, the hot water used may remove parts of the pan/wok’s acclimatized oil membrane. Post-stewing, steaming, and boiling maintenance The blackish colour you may find on the wok is a result of normal oxidation.Season it with a tablespoon of oil before storing it.This helps dry the frypan/wok completely after washing. When done, rinse the pan off and wipe it dry, or.Use a scrub sponge to wash it with warm water.When finished cooking, put any leftovers in an appropriate container. Carbon steel frying pans and woks are not storage containers.These steps make cooking with a carbon steel pan/wok easier.This is the process known as “oil return”. Once the oil has heated up, return it to its oil pot.Add a sufficient amount of oil (about a ladle’s worth) to the frying pan and let it acclimatize to the frying pan’s surface.Warm up your frying pan on medium heat.Professional and skilled amateur chefs always conduct “oil returns” on their frying pans before using them. Use paper towels to spread the remaining oil fully around the inner surface.Turn off the heat and return the oil to a suitable container.Pour in enough oil to fill about 1/3 of your frypan/wok’s capacity.Wash the frypan/wok’s inner and outer surface with dish soap.Once you have seasoned the inner surface with oil, you can use it right away. The layers of iron nitride and iron oxide on the frying pan’s surface make it highly resistant to rust and incredibly strong and durable.įirst, wash the frying pan/wok’s inner and outer surface with dish soap. Japanese carbon steel wok and frypan use special heat-treated metal to create the ultimate frying pan series. Please be sure to read this entire instruction manual before the first use to ensure the kitchen safety.įULL VIDEO: How do you season and maintain a Japanese carbon steel wok.
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