Seasoning Japanese Iron Woks

Japanese iron woks are crafted through a unique process where they are hammered thousands of times to enhance their strength and heat conductivity. This process refines the particles of the pot, creating bumps that make the pan more familiar with oil, resulting in a light and durable cooking surface.

Before using your iron wok, it is essential to remove the anti-rust factory coating. Here are the steps you need to follow:

1. Burn off the varnish: Hold the handle of the wok with a cotton cloth and heat it evenly on high heat. If the wok has a wooden handle, be careful not to burn it. The wok's colour will change from black to blue-gray, indicating that the anti-rust finish has been removed. This process may take between 10 to 30 minutes, depending on your stove. Make sure to ventilate your kitchen well and burn the wok until you no longer smell the varnish. Once you're satisfied, set the pan aside and allow it to cool.
2. Wash the wok: Once the wok is completely cooled, use a non-abrasive sponge with hot water to wash it. Avoid using steel sponges as they may scratch the pan. After washing, wipe the wok until dry.
3. Season the pan: Pour a generous amount of oil into the pan and heat it until hot. Add some scrap vegetables and fry them evenly on high heat. Remove the vegetables before they burn, then pour out the excess oil and use hot water to clean the pan. You may use a plant-based fiber such as Japanese Tawashi Palm Brushes to wash the pan. Repeat steps 1-3 for another 2-5 times to enhance the seasoning of the pan.
4. After use: Wash the pan with water, and avoid letting it sit dry to avoid rusting. Instead, heat the pan to evaporate any water and apply a thin coat of oil before storing it.

Here are some warnings to keep in mind while using your iron wok:

• Make sure the pot cools down before handling it to avoid burning yourself.
• Hold the pot at all times, as it may not be stable on the stove.
• Do not leave the pot unattended.
• Dry the wok thoroughly after washing to prevent rust from appearing.
• Do not leave food inside the pan for a long time as it may rot.
• Do not use the wok for anything other than cooking.

By following these simple steps and precautions, you can maintain your Japanese iron wok's quality and ensure its longevity.