Bought a Wok near Warorot Market

[JessieJ]

Hi,

 

I bought a wok today from Warorot Market and am confused on how to take care/use it. So, there were tons of aluminum woks there which I did not get, but the stainless steel ones were very expensive. I ended up buying a mid priced wok with I thought was iron with a stainless coating since the tag mentioned something about care to prevent rust and it is also a bit hefty. I figured I would take care of it like a cast iron. 

 

However, when I scrubbed it out with hot water when I came home and put it on my hot plate to heat and dry before oiling, it gave a burning rubber type smell from the pan and the bottom of the wok started burning? I think. It has a brown burnt spot on the side that touched the plate and on the inside part through the wok. 

 

Can someone tell me what is going on, or what I am doing wrong, or if I just made a bad purchase? 

 

Side note, the hot plate is also new and I have not used it yet- maybe that was also a contributing factor?

 

Sorry for the long tale, hoping someone can lend some insight. Thanks so much!

[Fruit Trader]

Carbon steel woks are factory coated to prevent rusting. You can burn it off but its best to scrub it off with steel pan cleaner before seasoning the wok.

[JessieJ]

okay! Thank you! so should I aquire a special steel cleaner or can I use a steel scrubber?

 

Thanks again!

[Fruit Trader]

12 minutes ago, JessieJ said:

okay! Thank you! so should I aquire a special steel cleaner or can I use a steel scrubber?

 

Thanks again!

Just use a regular steel scrubber

[Thailand J]

Most likely you have a carbon steel wok without aluminum coating. You need to season it...basically apply a layer of oil at high heat, the oil will bond with the wok to provide a non-stick surface.

 

 

 

My new wok in 2013:

Edited December 15, 2018 by Thailand J

[Katia]

You can season a couple ways... either on the stovetop, or in the oven.  If the latter, either remove any wood handles (if possible), or cover them with a wet paper towel and then tinfoil to protect them.  Coat the wok with oil, put it upside-down (over a cookie sheet or something, obviously, to catch any dripping oil). 

 

If on the stovetop as seen above, some will say you should fry scallions and/or use salt along with the oil for the seasoning.  I've never done it, so I can't say whether there's something to it.

 

Whichever method you choose, it's going to be smoky, so close the kitchen door and open a window if you can, use an exhaust fan if you have one.

 

Avoid metal utensils, especially at first, to keep from scraping off the seasoning, wash under running water right away after using (they say don't use soap), and dry over heat (put it back on the stove).  You can store with a light coating of oil to keep rust off if necessary.

[EricTh]

On 12/15/2018 at 11:48 PM, JessieJ said:

okay! Thank you! so should I aquire a special steel cleaner or can I use a steel scrubber?

 

Thanks again!

I have been trying to find carbon iron wok for ages. Everytime i ask the seller, i get blank looks in warorot market.

 

Can you give me exact shop name and location where you bought your wok?