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Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives
I have cooked with a wok for many years, but never purchased a cast iron wok until recently. I have often used carbon steel and been content with that. I bought the wok above as a kit from wokshop.com. It is a 14 inch cast iron wok and also the kit included, a metal spatula, a wok ring, a lid and a bamboo cleaning brush.
This wok is currently proving to be an indispensable piece of kitchenware in my home.
A couple of months ago I came across a book known as The Breath of your Wok by Grace Young and Alan Richardson, I was suddenly blown away by a kitchen I thought I knew a lot about before. The Chinese speak of “Wok Hay” which translates to “The Breath of your Wok”. This refers to the fantastic flavor that is infused into food by a properly seasoned wok. If you’ve ever wondered why you couldn’t get 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 method of seasoning that I had not seen before. It’s really more about your recipe than the method and it’s really one of the many techniques described in Breath of the Wok for seasoning a cast iron wok. This approach worked so well for me that I thought I should share it here.
Season a cast iron wok with excess pork fat and Chinese chives
Adaptation of “The Breath of your Wok”
10 ounces unwanted weight of pork 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
If you are using a rounded wok and have a gas stove, you may choose to place a wok ring on the burner to support the wok. In case you use an electric stove, you may want a flat-bottomed wok.
Before you season your new wok, you should wash it with hot drinking water and soap, scrubbing it that has a steel wool pad (this is the only time you need to soap a cast iron wok) to remove any metal waste This will likely require a handful of washes.
Turn on the exhaust fan and keep it on high, you may also prefer to open a handful of windows for this, as frying it, so a lot of chives with an unwanted weight will produce strong aromas.
Place your wok on the burner and turn the heat as high as it gets. Heat the wok over high heat until a drop of drinking water vaporizes in 1 to 2 seconds of contact.
Add the pork fat and reduce the heat to low. Stir with a metal spatula and allow the extra fat to render.
As the body fat cooks, bring the extra fat up the sides of the wok so that the rim covers the inside surface of the wok with the extra fat. When the unwanted weight no longer releases liquid, turn the heat up as high as possible and add the chives.
Fry this mixture for 10 to 15 minutes spreading it all over the inside surface of the wok, really don’t neglect the top edges. Very carefully add 1 cup of drinking water (maybe splattered) and cook for an additional 5 minutes, continuing to spread the mixture around the inside and sides. Carefully pour the mixture into an old can or other container where it can cool before disposing of it properly.
Wash the wok with cold drinking water and dry it with paper towels. Place it back on the stove and let it dry on low heat for 1-2 minutes. Your wok is now seasoned and ready to use.
If you find this a bit daunting for you, please don’t let this stop you from trying to get an amazing Chinese meal on the property. It is possible to buy a pre-seasoned wok from an amazing website, for example Eleanor Hoh’s, who also have some remarkable instructional videos and seasonings included with their kits.
As always, I hope you have a great time baking!
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