That stir-fry craving had you chopping veggies, dicing chicken, and breaking out the old wok last night. The meal was worth it, but you really don't know how to clean the dirty pan. Can you throw it in the dishwasher? Do you need a special cleaner? We asked the experts these and other questions to get tips and tricks for cleaning a wok.
What we learned: Most woks are made of carbon steel, which can be a little intimidating to clean, especially if you're used to cooking in nonstick pans. (For information on cleaning the less common types of woks, keep scrolling.) But with proper care, a wok will last a lifetime and get even better with time. "The patina of your wok determines good browning when frying," says Ching He Huang, TV chef and cookbook author, who notes that a well-seasoned wok has a nonstick surface that develops naturally during frying. with oil. "This adds freshness to the ingredients, especially the vegetables, so they don't simmer but slide around, creating a delicious 'wok breath' guo-wei , that distinctive smoky flavor. Read on to find out which cleaning method will ensure your wok produces its best flavor.
How to Clean a Carbon Steel Wok
1. Once cool, rinse with water.
Experts say the sooner you clean your wok, the easier it will be to remove burnt-on residue. Plus, liquids and acidic ingredients can rust the wok if you wait too long, says Huang. Use water and a spatula to loosen and scrape away food particles. Then scrub the surface and rinse with warm water as you work. Please note that the wok will develop a patina over time. So don't expect it to stay shiny and silvery.
2. Scrub it with a bamboo brush.
If you frequently cook in a wok, pros recommend a bamboo brush ( buy on Amazon, $14.98 ) for daily cleaning. "I like to use a bamboo brush because the hand doesn't have to touch the scrubbing," says Dan Seto , the content creator behind Chinese Canadian Roots TV. "I think a bamboo brush cleans faster because it covers a larger surface area than a regular brush or sponge." But you can also use a traditional scouring pad. However, "don't scrub so hard that you remove the coating," says Huang, who advises against using metal scouring pads, which can easily remove the wok's natural patina.
3. If it is very greasy, use some soap.
It's common knowledge not to use soap when cleaning a wok, but in his popular wok cleaning video below , J. Kenji López-Alt, author of "The Wok: Recipes and Techniques," says it's okay to use a little soap Use if the pan is excessively greasy. Seto agrees: "The woks in my family's restaurants were cleaned with strong cleaners and were not damaged," he notes. "But in general, I find that when cooking at home it is not necessary to use soap to clean the wok. Occasionally I use a mild liquid soap to sauté thick sauces.
Once the wok is clean, it is important to dry it well. The easiest way to do this is to put it on the stove. "After washing, place [the wok] back on the heat to dry to prevent rust; that's the best course of action," Huang says. Heat over low heat until all moisture has evaporated.
4. After drying, rub with a little oil.
Add a small teaspoon of plain vegetable oil to the hot, dry skillet and rub it into the wok with a thick paper towel (be careful not to touch the hot skillet!). Then use a clean, dry paper towel to absorb any excess oil. López-Alt says to think about it almost as if you just made a mistake and want to get the oil back. "Be careful not to scratch the wok when storing it," warns Huang. You can avoid this by not stacking anything on top.
Related: How to Season a Cast Iron Skillet Like a Pro and Other Care Tips
How to Thoroughly Clean a Wok to Remove Burnt Food
Seto learned this tip for removing burnt food from a professional Chinese chef: Instead of using hot water to loosen food, use vegetable oil and salt. "The advantage of using salt to clean a wok is that it is a natural product that leaves no harmful residue," says Seto. Here's how to do it: Turn the heat to medium-high and add about 3 tablespoons of oil. When the oil begins to bubble, swirl the pan, add 5 to 6 tablespoons of salt, then turn off the heat. Fold some paper towels, take them with kitchen tongs and rub the salt onto the burnt food. Once you've disposed of all the food, throw the salt, oil, leftover food, and dirty paper towels in the trash and wash as described above. Watch the trick in action below:
What about other types of woks?
Cast iron woks are less common (and heavy!), but if you have one, you can follow the tips above for a carbon steel wok.
If you have a wok with a nonstick coating , avoid abrasive scrubbing techniques: use a sponge designed for nonstick coatings and avoid allowing anything to build up in it.
If you have a flat-bottomed wok for an electric stove , you also need to pay attention to the bottom to make sure there are no rough parts that could scratch the stove.
For more tips on cleaning cookware, check out :
Culinary Pro: The Best Way to Season a Cast Iron Skillet + the Mistake Most People Make
How to clean stainless steel pans and kitchen appliances
Why you should never combine baking soda and vinegar to clean baking sheets
Aucun commentaire:
Enregistrer un commentaire