Re: What would I use to clean burned stains form this Carbon Steel Wok
- From: "Amanda" <amanda772008@xxxxxxxxx>
- Date: 2 Jun 2006 22:18:11 -0700
lucasea@xxxxxxxxxxxxx wrote:
"Amanda" <amanda772008@xxxxxxxxx> wrote in message
news:1149302216.891388.68470@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
First of all, before using it, I had to remove manufacturer's
protective coating by boiling some water and then, season the wok by
heating and scrubbing oil, repeating the process.
For cleaning after each cooking, I wans't supposed to use soap (just
use jot water and scrub gently) but if I do, the instruction said that
I just need to re-season it. That's what I did, re-seasoning, but I
messed up.
I don't think it's impootant to know ho I messed up but here it is
http://groups.google.com/group/rec.food.equipment/browse_frm/thread/5bfbfbf6eeb4312d/24a3a6b24efc349a?hl=en#24a3a6b24efc349a.
What is important is that now, it got black stain from my using steel
wool and a bit of Ajex bleach to remove the caked brown material from
oil residue and then soaking it with water, etc.
But there must be something I can use to clean this metal alloy of
Carbon and Iron to bring it back to the stage before I ever seasoned it
the first time. Anyone had any idea what I should use? I mean w/o
involving a serious chemical reaction that needs to take place in the
lab.
I would be tempted to just leave it, and cook over it.
I was contemplating the same.
A well-seasoned wok, similar to a cast-iron skillet, should have a nice robust coating of carbon
(pyrolyzed food) on it--that's what makes it non-stick. If you cook over
the burned spot, it will simply accumulate a more even coating of carbon,
and eventually,
you'll end up with the surface you're supposed to have.
Was wondering about that.
I wouldn't worry too much about any rust that you now see.
I can probably remove the rust by just seasonigng it with oil,
according to some online instruction. It's just a bit anyway.
The coating of accumulated carbon seems to assimilate it.
I see.
Great tip below. Thanks.
I also strongly recommend a cleaning procedure I learned from the TV cooking
show, Good Eats. I almost never let water touch my wok or cast iron
skillet, except once in a while if it's really messy, I will give it a very
quick rinse with water boiled by residual heat from cooking. Instead, get
yourself a box of kosher salt (better than table salt for cooking, anyway).
When you're done cooking in a cast-iron skillet or wok, just sprinkle a
couple ounces of salt in the pan, and use the salt and a paper towel to
scrub out loose food particles. Kosher salt crystals are just hard enough
to scratch out uncharred food, but they're not so hard as to scratch the
carbon coating. Plus the salt absorbs small amounts of water left behind
from cooking, and the paper towel absorbs just enough grease left behind
from cooking as to leave just the right amount of oil behind to keep the
metal seasoned.
Cheers,
Eric Lucas
.
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