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How to maintain the pre-seasoned wok:

By Mico Lifestyle Admin June 21, 2020 0 comments

How to maintain the pre-seasoned wok:

If you bought the wok (black and blue), you just need to consolidate it. The method is: first warm the wok; wipe clean with a paper towel (do not use detergent) to prepare a piece of fatty pork(Vegans can use vegetable oil), then simmer on low heat, hold the lard with a clip or chopsticks and spread it in the wok for about 5 minutes. After standing for 8 hours, rinse with water then use. Fry 1-2 times before use will work better.

1,Precautions before first use

Wash the new 'wok with hot water after receiving it, Fried fatty meats and vegetables (don’t eat them, the fat is for the convenience of raising the wok, the leek is for removing the iron smell in the wok). New woks may have a small iron. Crumbs, the second fried vegetables can be eaten normally.

2.About brush wok

Do not use brushes nor detergent unless special cases. The correct method of brushing the Zhangqiu iron wok is to put some hot water in the wok and use a broom to scan the leaves and then drain it.

3.About maintenance

The maintenance is very simple. Dry the water after washing the wok, then pour a little oil in the wok, use a kitchen towel to spread the oil in the wok evenly (turn on a small fire) The application effect is better), it is not necessary to do this after 3 months of stubbornness.

4.Maintenance period

The maintenance period of the new wok is three months. During the maintenance period, it is only used for cooking, frying or cooking food. Do not cook soup or porridge. Most will become super non-stick woks after three months.
5.Other tips

①About the color of the iron wok: Blue is only a temporary color. It will change after use. It may become white, yellow, black, etc. This is because everyone’s cooking style are different, so The colors that may appears different. No matter what color changes, it will turn into full black afterwards. Do not pay attention to the color changes, just follow the maintenance. 
②There are white or black dots in the wok: this is the proof of hand forging. During the cold forging, the iron oxide on the wall of the wok is broken into the wok embryo, and The forged cripple hit the iron filings and spit out the dots which does not affect usage, will disappear after a few times, will not penetrate.

③Rust: Iron will not rust when manganese and chromium are added. Pure iron woks maybe rust. This is normal. Even vacuum packed. If rust appears, wipe the rust with a vinegared cloth. After seasoning and maintain, it will not rust again.
④Sticky: For the first three months, making starchy foods such as potato shreds or hot pot for cold meat may stick to the wok, because the heavy oil does not form a protective film during this time. As long as you avoid making the above food for the first three months, your wok will Repay you well in the future.

⑤How to conserve it if it is not used for a long time: If it is suspended for a period of time, apply oil and wrap it with plastic wrap and store it in a dry place.


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