When it comes to preparing authentic and delicious Asian dishes, it is essential to have the right equipment in the kitchen. One of them that stands out among the rest are KEN HOM woks , known for their exceptional quality and versatility. They are an essential part of the equipment of every novice cook and professional chef. Below we present for you the procedure for the correct use of the KEN HOM carbon wok, which not only improves the cooking process itself, but also brings a true Asian experience to your kitchen.
CARBON STEEL WOKS
Carbon steel woks are definitely among the most popular types. Many experienced Asian chefs wouldn't use anything else — these woks work great and last for years.
Carbon steel is an affordable material that distributes heat very efficiently, making it much easier to reach the optimum temperature than other alternatives. The ability to withstand high temperatures better also means that the wok is less prone to wear and tear. And if you use it correctly, you get all the benefits of a non-stick pan.
Carbon steel woks create their own non-stick coating by depositing carbon particles. This process is called “seasoning.” In addition to affecting the taste of food, it also makes the wok much easier to clean.
NATURAL PATINA WITH NON-STICK SURFACE – SEASONING A WOK STEP BY STEP
You create a natural and effective non-stick surface called a patina by firing. So how do you properly fire these traditional Chinese woks?
1. You must first remove the chemical protective coating that was applied to your new pan when it was manufactured. So before using it, first place the wok in hot water for 5 minutes to loosen the coating. Then use a coarse scouring pad with a sufficient amount of detergent and scrub it for at least 3-4 minutes until all the transparent protective coating is removed, both inside and out.
IMPORTANT: If you are using the wok on a glass ceramic hob, including induction, you must also repeat this procedure on the outer bottom of the wok, i.e. the bottom that is in direct contact with the hob. If the coating is not removed, it could stick to the hob. Make sure that the wok is thoroughly washed and dried both inside and out before you start firing the inside.
2. Finally, fill the wok about halfway with water and bring to the boil. Then pour out the water and dry the pan well. This will remove any chemical treatment residue from the factory and the pan is ready for patination.
3. Grease the inside of the KEN HOM carbon wok heavily with fat, use sunflower or corn oil, peanut oil or other frying oil (NEVER USE OLIVE!), and drain off excess fat with a paper towel.
4. Slowly heat your new carbon wok on the stovetop until the oil starts to smoke and sizzle. Then remove the wok from the heat, let it cool, and wipe it with a paper towel. Repeat the process 2-3 more times. (For induction, set it to 200°C.)
5. A dark spot (brown to black) will begin to form inside the pan, which will gradually expand, you will need to rotate the pan to cover the entire surface. This begins the patination process, creating a naturally non-stick surface that will darken the more you use your wok.
The patina created ensures that the surface of the wok becomes naturally non-stick, heats up faster and then maintains the necessary high temperature. By using it, the patina that forms also protects your pan from rust. First, you need to heat the wok properly, then add oil, then vegetables, meat, noodles or whatever else you want to fry, stir a few times and you can serve. If you fire the pan correctly, it will become your most favorite helper in the kitchen.
After use, wash the pan by hand in hot water and dry thoroughly with a clean, soft cloth. To create a natural protective layer called patina, do not use detergents or a sponge, only a scrub brush, let any stuck-on food residue soak in. From time to time, coat the inner surface of the pan with oil. NEVER WASH CARBON WOK PANS IN THE DISHWASHER, you will lose your patina!