YAKINIKU Wok pan | LARGE
Maintenance
Before you can start using your new wok, you need to 'burn it in'. This actually means creating a non-stick coating because metal woks do not have this as standard.
When you receive your wok pan, it is already greased with factory oil. This is to prevent the pan from rusting along the way. You should first scrub off this layer with a scouring pad and water. Once you have done this, you are ready to start heating the wok.
Place the wok over high heat and let the wok heat up for about 1 minute. You know the wok is hot enough if you drop a few drops of water on the wok and they evaporate immediately. Remove the wok from the heat and pour 2 tbsp sunflower oil into the wok pan. Move the pan so that the entire surface is covered with the oil.
Now it's time to season the pan again. Return the pan to high heat and continue to rotate the pan to heat every part of the pan. During this step the pan will turn a little darker. Do this for about 15 to 20 minutes.
Then wash the wok again with only water and a coarse brush and dry the wok by putting it on a low heat for 1 to 2 minutes until there is no more water in the pan.
If you want to put the wok away for a longer period of time, make sure you grease the pan well with a natural oil. Otherwise you run the risk of the pan rusting.
Washing
You always wash the wok with only water and a sponge and never with detergent. This is because you remove the non-stick coating with detergent. In this way a thin greasy layer remains. Do not dry the wok with a tea towel, but place it on a low heat for 1-2 minutes until all the water has evaporated. That greasy layer pulls further into the pan during this heating, which helps with the non-stick coating.
Also, be sure to take a look at our blog "wokking on the kamado" It explains exactly what you can prepare with the wok, how to do it and what you need for this.
