The Best Way to Season Chinese Iron Woks! Turn Iron Woks into Nonstick!
Written instruction: http://cicili.tv/the-best-way-to-season-iron-woks
中文影片: https://www.youtube.com/NTDfoodparadise
Here are 2 extra steps for continuously having a nonstick wok after it is well-seasoned. So every time you use your iron wok:
Step 1: Prepare the wok by adding a nonstick layer to it.
First, turn to high, and heat until smoking. Then add about 1/4 cup of vegetable oil in it. (You can also use other types of high smoking point oil.)
Move it inside the pan a bit, and make sure every part of the wok has a layer of oil on it.
Pour out the oil. (After the oil is cooled, you can put the oil in a jar, and store it in a cool place. You can still use it this way next time.)
The wok has a nonstick coating on it now.
Step 2: The second key for having a nonstick iron wok is ”hot wok, cool oil”. In Chinese, we call it 猛火陰油.
Continue to heat your wok until smoking hot, over high heat. Pour in a few tablespoons of vegetable oil. Then immediately add the protein of your choice.
(If you are cooking vegetables, ”hot wok, hot oil” will be acceptable. )
If you follow all of the steps, I guarantee that you can turn any iron wok into a nonstick! 👍
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In this Kung Bao Chicken video, I demonstrated the above steps at 2:08 & 4:19 mins https://youtu.be/31sgVnTHbTU
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