Fire"WOKS"

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Publix on Ninth Ave. is open!

An Asian venue features three large woks cooking fish, chicken, beef and vegetarian dishes such as Mongolian beef, bourbon chicken and vegetable fried rice. and more »

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What People Talk About Woks »

Go into Nottingham itself; near the station there is a superb chinese supermarket that sells both the food, spices and so on and the equipment. I can't remember the name of the store but it's been there for ages and most people know it. The reason a wok works for chinese food is because a lot of oil is put into the pan before the food is cooked. Curries are more like stews, and not only can remove the "seasoning" on the pan, but can stick, and make you remove the seasoning when you soak and scrub.

There are actually people who refuse to wash their wok, because they don't want to remove the built-up seasoning. (seasoning helps against sticking).

Here's how to season your wok:
Remove rust by scrubbing with steel wool. Wash thoroughly.

Heat wok on stove until very hot. Add 1T oil. Swish it around the pan, then rub the hot oil into the wok with a paper towel. Rub in small circles, especially in the center of the wok. Keep on heating it until it smokes.

Turn off the heat, let the pan cool completely, then repeat....2x more if you want, then "season" the pan once a month if you use your wok on a frequent basis.

Don't leave the wok filled with water. Don't scrub the wok too hard.

Eventually, through frequent use, the pan will build up a nice seasoning on its own. It will look black and ugly, but so what....you food won't stick.

• ctswamp also said:
  If the food is burning and sticking, your wok is too hot. Use more oil.
  Either keep one wok aside and use it exclusively for curry, or...................after washing one, hand dry immediately, rub with oil inside & out and place in a 250 oven for an hour to re-season it. That will prevent the rust.

If it's a nice, mild steel (grayish, not chrome-looking or black-from-the-factory) wok, that burning is actually a buildup of carbon and is highly desirable. That is what makes a wok almost more nonstick than teflon or calphalon or any of that stuff.

The burned-on bits should be knocked off in cleaning, of course, but the older and blacker a wok gets, the more highly prized it is.

Cooking sprays are merely propelled oils and will be just fine for light stir-frying. If you're doing big batches, get a bit of peanut oil and heat it up rocket-hot!

It only takes a couple of tablespoons and you'll see the difference immediately!

Best wishes! What I would do is move it to the garden as a planter. You must be cheap because I have three woks I seldom use and am not concerned about making a buck on ole woks. Wok For?