Should you wash your wok with soap?

First things first: You should never use soap (or any other harsh cleaners or metal scrubbers) on your wok, or you’ll remove the patina. Instead, scrub the interior of the wok gently with hot water using a regular kitchen sponge or a wok brush.

Why don’t you clean a wok?

The seasoning process may change the wok’s interior color-it can have a yellow, black, or blue hue. Every wok reacts differently. Once the wok is seasoned, don’t use soap to clean it. Instead, soak the wok in hot water for 5 minutes to loosen stuck-on food.

Why did my wok turn black?

There may be a faint smell of the residue from the factory coating. Do not be alarmed if the metal changes color, darkens or even turns black. This is normal. Increase the heat to high and heat the wok until a drop of water vaporizes within a second or two of contact.

Can I use a wok for soup?

Dunlop says: “The wok is not only for stir-frying—it’s used for pretty much everything. You can also use it for boiling and making stews, or even as a smoker—you cover the base of the wok with several layers of foil, and then you put some sugar and tea leaves and some flour.

How often do you clean a wok?

The best habit is to clean it after you use it, no matter what you are cooking. This keeps the wok in the best condition and will prepare it for the next time you cook with it. Cleaning a wok is not a difficult process, does not require any special equipment, and should only take about 15 minutes.

Is black residue on wok bad?

It’s not harmful, but it will give your food more of a charred taste when you’re frying and could cause it to stick (some people love the extra layer of flavor, though).

What Colour should a wok be?

Stages of Patina Color Development A newly seasoned wok will generally look light-medium brown and may even be mottled. For a new wok, this is fine. Over time, it will acquire a copper or light golden hue.

Is wok cooking healthy?

It is healthier than a standard frying pan because of its high heat retention and the need for little cooking oil. Also, since the food can be pushed up the sides of the wok, excess oil can drain off before it is served.

What is a wok good for?

A wok is ideal for stir-frying; as the food is cooked, it’s pushed up to the sides of the wok while the remaining food is cooked on the bottom. A wok uses less oil than a conventional large skillet, and its high, sloping sides contain most of the splatter. The cooking is very quick and requires attentive stirring.