![]() If you do need to stack them, simply cover the inside of your wok with a tea towel. It can also damage the non-stick coating. Try to avoid stacking pots inside your wok, as this can lead to nicks and dents in the metal. Hanging up your stainless steel wok on a pegboard is the best way to ensure it doesn’t get damaged during storage. How should you store a stainless steel wok? They’re also made to ensure a quick and even distribution of heat. Our non-stick stainless steel woks are designed to be used at high temperatures and with less oil than you typically need to use when stir-frying. Stainless steel is not naturally non-stick, so you’ll need to season your wok frequently (which can be time consuming) or use more oil when cooking to prevent sticking (which isn’t the healthiest option). Though it’s completely down to personal preference which you choose, non-stick woks are easier to work with than a bare stainless steel surface. When considering which stainless steel wok to purchase, you should consider whether you’re looking for a wok with or without a non-stick surface. You can also put your wok in the dishwasher for a deep clean, though we often find that burnt food is best handled with hand washing. When you come back to it, the burnt food should have softened ready to be easily scrubbed away.Īs stainless steel woks don’t tend to have a non-stick coating, you can use a scouring pad to tackle any tough bits. If you’ve burnt food onto your wok, the best thing you can do is fill it with hot water, add some washing up liquid and leave it to soak for an hour or two. How to clean a burnt stainless steel wok? You might notice that washing your wok strips your seasoning, so repeat these steps when required. When it is cool, use a different paper towel to wipe away any excess oilYour wok is seasoned! When your wok begins to smoke, take it off the hob and let it cool down Using a paper towel, wipe the oil all over the inside of the wok to cover the surface Heat the wok on a medium heat and add a small amount of oil when hot ![]() Wash your wok with soapy water and dry it off If you decide to season your stainless steel wok, these are the steps: You can either re-season it frequently, or just use a little more oil when you’re cooking. One thing to bear in mind with uncoated stainless steel woks is that the seasoning doesn’t build up in the same way it does on carbon steel. Food will still be prevented from sticking to the wok. Stainless steel is great for cooking everyday dishes with minimal cleanup. Cast iron requires regular seasoning and imparts a rich flavor to dishes. This being said, if you’ll be using oil when you cook with your wok you’ll still be filling in these pores. Cast iron and stainless steel are both iron alloys, with cast iron containing at least 2-4 carbon and stainless steel containing less than 2 carbon. Although stainless steel is much less porous than iron or steel, it isn’t naturally non-stick, so it can be useful to create this layer. Seasoning your wok fills the pores in the metal with oil to create a smooth, non-stick surface. However, you might find it’s a good idea to do so if you buy an uncoated stainless steel wok. Stainless steel pans can have stainless handles, plastic handles, or silicone/neoprene coated handles.Do you need to season a stainless steel wok?Īll our Ken Hom stainless steel woks already have a non-stick coating, so you won’t need to season them. Some manufacturers offer a silicone or neoprene handle cover that can be purchased separately. This means that they can go into the oven or under the broiler, but it also means that they can get very hot. Carbon steel pans tend to have carbon steel handles, and as a rule do not have helper handles. One other important consideration is the handle. Stainless steel cannot be used on induction cooktops unless it is labeled “magnetic stainless steel.” I find this highly suspect. This is not an issue for gas cooking but could make the pan all but useless on an electric cooktop.Ĭarbon steel can be used on induction cooktops. Carbon steel pans may or may not be flat enough, and they can warp slightly. If you have a flat top (halogen) stove, stainless steel may be the better option because the bottom of the pan has to be ABSOLUTELY flat for even heat distribution. If you have a natural gas or liquid propane (LP) cooktop, carbon steel might be your best option. The first (and most important of which) is your heat source. When it comes to cooking a meal for two or a feast for many, nothing has brought Asian fusion cuisine further than the carbon steel wok and stir fry pan. If you are considering purchasing a new fry pan and are trying to decide on carbon steel or clad stainless steel, there are some other things to consider.
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