Cast Iron Wok (Polished & Seasoned)

Polished & Seasoned = 已做抛光&开锅处理
 

How to Cook with a Wok

When you're learning how to use a wok, don't be afraid to turn up the heat. A cooking wok NEEDS to be hot, especially if you're stir-frying. Woks are designed to cook quickly at a high temperature.

• To reach those high temperatures when you're cooking, you should use an oil with a high smoking point. Before you add the oil to the wok, though, you need to preheat the wok to its high cooking temperature. 
• Keep the wok preheating for at least 5 minutes, then add a splash of water. If it steams, you're good to go. When it's hot enough, add the oil, but make sure the oil is cold.
• Make sure you've got a hot wok and cold oil. Then you can add your ingredients!

How to Clean a Wok After Cooking
 

1. Feel free to add a drop of mild dish soap to the water if you like; contrary to some wok care myths, it won't harm your seasoning.
2. Leave your wok in the sink water for a few minutes, and then get to cleaning wok pans with a scrub brush. You can also buy a relatively inexpensive wok cleaning brush made of bamboo that gently gets the job done well.
3. Once you remove the extra food debris from your wok, you can lift it out of the sink and rinse clean with water. Check for any leftover food particles.
4. Place your wok on a stovetop burner and set it to medium-low heat. Keep the wok on the heat until all of the water evaporates off the pan, then turn off the heat.

Proper Wok Storage

Store your wok in a clean, dry cupboard where it won't be close to a load of moisture.
Keep an eye on your wok and watch for minor signs of rust that you can scrub away before they become a bigger problem!