Tillie Doyle
Seasoning a wok is an important step to ensure the longevity of your cookware and to improve its non-stick capabilities. Woks are a versatile cooking utensil with a round bottom and high sides, often accompanied by two handles. They are typically made from carbon steel or cast iron and are used for a variety of cooking techniques, including pan-frying, deep-frying, stir-frying, poaching, and more. Seasoning a wok involves creating a protective layer, or patina, over the wok's inner surfaces. This process involves scrubbing the wok, burning it over high heat, oiling it, and then smoking it. This creates a natural non-stick surface and imparts a deep, smoky flavour to your food.
| Characteristics | Values |
|---|---|
| Material | High-quality wrought iron/carbon steel |
| Thickness | 1.8 mm |
| Diameter | 13.3 inches, 13.38 inches, 14 inches |
| Handle | Strong and steady, made of stainless steel, with a ring for hanging |
| Non-stick | Yes |
| Easy to clean | Yes |
| Rust-resistant | Yes |
| Dishwasher safe | No |
| Heat-resistant | Yes |
| Weight | Heavy |
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What You'll Learn
Cleaning and seasoning
The Mecete Wok pan is made of high-quality wrought iron and carbon steel. Before using it for the first time, you must wash your wok with hot water and a mild dish detergent to remove the factory oil and residue. Avoid using abrasive sponges, like scouring pads or steel scrubbers, as these will scratch the wok. Instead, use a soft sponge or a soft cloth. If your wok has a wooden handle, be sure to avoid getting the handle wet to prevent any warping of the wood.
After washing, use a towel to wipe the wok completely dry and then place it on the stove over high heat. Heat all areas of the wok over the heat source until you see the carbon steel change colour to a bluish or dark brown shade. You may also see smoke, which means that the residual manufacturer oils are burning off. Continue heating the wok until its entire surface changes colour.
To test if your wok is seasoned properly, fry an egg in a small amount of oil. If the egg slides around the pan with ease, your wok is seasoned well.
To care for your Mecete Wok, avoid using soap or detergent when cleaning it, as this removes the desirable patina. Instead, use hot water to clean the wok and dry it thoroughly after rinsing. It is also recommended to cook regularly with your wok, as each time you add oil to the pan and heat it up, you are re-seasoning it.
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Maintenance and cleaning
Seasoning:
Before using your wok for the first time, it is crucial to season it. Seasoning creates a natural non-stick coating and helps prevent rust. To season your wok, follow these steps:
- Scrub the wok with hot water and a scouring pad to remove any manufacturing residue or oils. Dry it thoroughly.
- Place the wok on a burner and heat it until it reaches smoking point. This step burns off any remaining impurities and prepares the surface for seasoning.
- Once the wok is hot, use a paper towel or cloth to rub a thin layer of cooking oil (such as peanut oil or vegetable oil) onto the cooking surface and the outside of the wok. Be careful as the wok will be very hot.
- Continue heating the oiled wok for a few minutes, allowing the oil to penetrate and seal the pores of the metal. The wok should start to turn a black-blue to aqua-blue colour, indicating the formation of black iron oxide (Fe3O4).
- Remove the wok from the heat and let it cool completely. Repeat the oiling and heating process 2-3 more times to build up a robust seasoning layer.
Cleaning:
Proper cleaning techniques are vital to maintaining the wok's seasoning and preventing damage:
- Daily Cleaning: After each use, clean your wok with hot water and a soft sponge or scouring pad. Avoid using abrasive scrubbers or steel wool, as they can damage the seasoning. It is also essential never to use detergent or soap, as it will strip away the wok's seasoning and natural non-stick properties. For stubborn residue, fill the wok with hot water and let it soak for a few minutes before scrubbing gently.
- Deep Cleaning: If your wok has developed a strong odour or a sticky film, you may need to re-season it. First, scrub it with a mild detergent and hot water to remove the old seasoning. Then, follow the seasoning instructions above to restore its non-stick properties.
Maintenance Tips:
- Always dry your wok thoroughly after cleaning to prevent rusting.
- Store your wok in a dry place, and consider hanging it on a pan rack or hook to protect the handle and prevent deformation.
- Avoid sudden temperature changes. Allow the wok to cool down gradually on the burner to prevent warping or cracking.
- Use wooden or silicone utensils when cooking to preserve the wok's surface. Metal utensils can scratch the seasoning.
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Non-stick coating
The Mecete Wok pan is made of high-quality carbon steel. If clean carbon steel is heated to above 550 degrees F, the surface steel will oxidize to black iron oxide, showing a beautiful black-blue to aqua-blue patina. This blued or black iron oxide surface adheres quickly to oils. The oiled blued steel is very rust-resistant and also a non-stick surface for cooking.
To season your Mecete Wok pan, you must first burn off all the preservative oil that the wok is dipped in when made. You can do this by using a high-pressure gas cooking device or asking a friend who has one to burn your wok until it turns silver-blue in colour. Then, add some peanut oil and burn that until it smokes. Add more oil and heat again until it smokes. Your wok is now seasoned and ready to use.
To season non-stick cookware, you can follow these steps:
- Wash your brand new cookware to remove any leftover factory residue.
- Dry it completely before adding oil.
- Coat the surface with a thin layer of neutral oil (vegetable or canola oil are good choices). You can use a towel to evenly distribute the oil. Bring the oil all the way up to the rim of the pan.
- Heat the cookware over medium heat for 1 to 2 minutes. If your cookware is oven-safe, you can also put it in the oven at 300 degrees F (150 degrees C) for 20 minutes.
- Remove from heat and allow to cool.
- Once cool, wipe away any excess oil with a towel, and the pan is ready to use!
To maintain the non-stick surface of your wok, you must keep it seasoned after each use. After the wok is cooled, transfer it to your kitchen sink and rinse it with hot water. Use a soft sponge to scrub any residual food from the wok.
It is important to note that to make the non-stick coating last longer, you should use wooden spoons and silicone utensils for stirring and flipping. Do not use metal utensils or anything with sharp edges that can scratch the coating.
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Handle and hanging
The Mecete Wok Pan First Generation has a strong and steady handle. The handle is attached to the wok using screws and is part of the same piece of metal as the wok itself. This means you do not have to worry about the handle coming loose. The handle also has a ring, which can be used to hang the wok on a pan rack or hook for easy storage.
When handling a wok, it is important to use two hands to lift it. Most woks have a long handle on one end and a helper handle on the other. This is because woks are quite large and can be heavy. The long handle is usually made of wood or metal and the helper handle is often made of wood. When seasoning a wok, it is important to wrap the handles with heavy-duty aluminium foil to prevent them from burning.
If you are looking for ways to hang your wok, there are several options. One option is to install a pot rack and hang the wok from it. Another option is to hang the wok on a wall using hooks. You can also hang the wok on a hook from a trolley or a pegboard. If you have low ceilings, you can try storing your wok under the bed or on top of a tall cupboard.
When using a wok on a gas stove, it is recommended to purchase a wok ring to ensure that the wok does not slide around while cooking.
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Material and design
Woks are typically made of carbon steel or cast iron. They are deep, round-bottomed cooking vessels that are usually hammered by hand to create a specific angle and edge that makes pushing food up the sides of the wok easier. They are available in a variety of sizes, with basic carbon steel woks ranging from 12 to 16 inches (30 to 40 cm) in diameter.
Before seasoning a wok for the first time, it is important to wash it with hot water and a mild dish detergent to remove any factory seal of oils and residue. If your wok has a wooden handle, avoid getting it wet to prevent warping. After washing, thoroughly dry your wok with a towel and place it on the stove.
To season the wok, heat all areas of it over a heat source. You will see the carbon steel change colour to a dark brown or bluish hue and begin to smoke, indicating that the residual manufacturer oils are burning off. Continue heating until the entire wok changes colour.
Some sources suggest filling 1/3 of the pan with neutral cooking oil, such as canola or vegetable oil, and heating it on low heat for about 5 minutes. Tilt the pan to allow the oil to coat the entire surface, and then use a paper towel to wipe off the excess oil until the pan is dry. This process can be repeated to achieve a stronger protective coating and a better non-stick surface.
It is important to note that woks should be dried thoroughly after each use and scrubbed gently to remove any burnt or crusty bits and excess oil. Water is carbon steel's worst enemy, so it is crucial to ensure that the wok is completely dry before storing it to prevent rusting.
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Frequently asked questions
To season your Mecete wok pan, scrub it down to the bare metal and heat it over very high heat until it turns blue. Then, cook pork fat in it to seal the pores and remove the metal taste.
Never use abrasives or detergents to clean the wok. Only use hot water to clean the wok, except for the first time when you should use detergent to clean the unseasoned wok.
The Mecete wok pan 1st generation is made of high-quality wrought iron and carbon steel.
Yes, the Mecete wok pan 1st generation is non-stick. The surface of the wok becomes non-stick once it is seasoned and will become more non-stick the more it is used.
