Do you have to cure a steel wok before using it?!
Answers: PEOPLE! seasoning cast iron or steel requires high temperatures above 400 degrees F. As for woks you do not need to season them. I never season a wok when I first use it. You need a wok to stick a little to work properly. A wok cooks by heating the food against the sides. You also need a good high output burner to get a wok hot enough to properly cook and fry stir frys not steam them. A burner that has a minimum output of 25,000 BTU's is good. Yes, thats a big flame but, you dont want the wok to cool down when you add ingredients to it. I have woks from 8" up to 36" across and not one of them is coated with teflon and they all have never been seasoned. They are realitively stick free and hold the food up the sides nicely. A little hot water after pouring the dish on a serving platter and the wok is cleaned with a light scrubbing
You usually have to cure wok's before using. The way you do it is by:
Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).
If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.
Rinse the wok and dry thoroughly.
Place the wok on high heat.
Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.
Remove the wok from the stove element. Turn the heat down to medium-low.
Add a thin film of oil (about 1 ? teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.
Heat the wok on medium-low heat for about 10 minutes.
Wipe off the oil with another paper towel. There will be black residue on the towel.
Repeat wiping and oiling until no black residue comes up on the paper (about 3 times). The wok is now ready to use.
It is best to. Wash it well, and then coat with oil or grease. I just put it in my gas oven, and let the pilot light warm it enough to cure. It should be fairly easy to clean from then on!
Do you *have* to season a wok? It makes cooking a great deal easier because food won't stick as much to a seasoned pot as it would to a fresh pot. Some people say you can't season a steel wok because the seasoning won't stick as well as cast iron, but I've read of many people who use steel woks and season them without trouble.
To season either a steel or cast iron wok:
Rub a thin layer of lard, shortening, or cooking oil all over the inside and outside of the wok. If it does not have a wooden handle, place it in a 250 degree oven for 1 hour and you're good to go... If it does have a wooden handle, you can heat it on the stove on high and let it smoke until the smoke is gone (open your windows!!!).
OR just use it and it will develop it's patina on its own.
Never use detergents on it, and do not scrub it or you will have to reseason it more often. To clean it, just use hot water on it while the wok is warm and rub it clean with a stiff brush. Then towel dry to prevent it from rusting.
You will have to reseason it after any steam-cooking, and if the seasoning disappears after a few uses, also do it again.
Good luck!