How Much Water Should A 1 1/2 Year Old Drink Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives

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Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives

I have been cooking with a wok for many years but never bought a cast iron wok until recently. I used carbon steel a lot and was happy with it. I bought the above wok as a set from wokshop.com. It is a 14 inch cast iron wok and also includes a set of parts, a metal spatula, a wok ring, a lid and a bamboo cleaning brush.

This wok is currently proving to be an indispensable piece of cookware in my house.

A few months ago I came across a book known as The Breath of your Wok by Grace Young and Alan Richardson, I was suddenly amazed by a kitchen I believed I knew so much about before. The Chinese speak of “Wok Hay”, which translates to “Breath of your Wok”. This refers to the fantastic flavor that a properly seasoned wok imparts to food. If you’ve ever wondered why you couldn’t achieve the flavors you find at your favorite Chinese restaurant at home, you should probably think about the pan or wok you’re frying in and whether or not it can be effective. seasoned.

In this book I discovered a way of seasoning that I had not seen before. It’s really much more of your recipe than the method, and it’s really one of the few techniques described in Breath of the Wok to flavor a cast iron wok. This approach worked so well for me that I believed I had to share it.

Season the cast iron wok with excess pork fat and Chinese chives

Adapted from “The Breath of your Wok”

Ingredients:

10 ounces of pork junk cut into 1-inch cubes

9 ounces Chinese chives (Do not substitute Western chives such as garlic or onion chives. Chinese chives are wider and longer and have a significantly stronger flavor)

1 cup of drinking water

Instructions:

If you use a round wok and own a gas stove, you can place a wok ring in the burner to support the wok. In case you are using an electric stove, you may want a wok with a flat bottom.

Before you season your new wok, you need to wash it with hot drinking water and soap and scrub it, which has a steel wool pad (this is the only time you need to soap a cast iron wok) to remove any metal residue. This may probably require several washes.

Turn on the exhaust fan and leave it on, you might prefer to open a handful of windows for this, because frying such a large amount of chives in an unwanted weight will create a strong aroma.

Place the wok on the burner and turn the heat to high. Heat the wok over high heat until a drop of drinking water evaporates within 1 to 2 seconds of contact.

Add pork fat and reduce heat to low. Stir with a metal spatula and let the excess fat liquefy.

As the body fat cooks, move the excess fat from the sides of the wok to the edge so that the inside surface of the wok is coated with excess fat. When the unwanted weight stops releasing liquid, turn the heat up as high as possible and add the chives.

Roast this mixture on high for 10 to 15 minutes, spreading it all over the inside of the wok, really don’t neglect the top edges. Very carefully add 1 cup of drinking water (it might splatter) and cook for another 5 minutes, continuing to spread the mixture over the inside and sides. Pour the mixture very carefully into an old can or other container where it can cool before disposing of it properly.

Wash the wok in cold drinking water and dry with paper towels. Place it back on the stove and let it dry for 1-2 minutes more than on low. Your wok is now seasoned and ready to use.

If you find that a bit daunting, don’t let that stop you from trying to get amazing Chinese food locally. It is possible to purchase a pre-seasoned wok from a wonderful website such as Eleanor Hoh’s, which also has some remarkable how-to videos and spices included in its kits.

As always, I hope you have a great time cooking!

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