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Hand Hammered Wok from E-Wok Review

Avoid soap after seasoning. I use a copper scrubber (not stainless) on tough cleanup. Coarse salt and a little oil also make a nice scrub for carbonized food remains.

I used the oven method from a tip by America's Test Kitchen. I used flax seed oil, available from natural foods stores. You only need a small amount, so buy the smallest bottle you can find . Keep it cold in the fridge. The flax oil creates a lacquer-like smooth seasoning layer. I used about 8 baked on very thin layers. Search for flax oil and seasoning on the net for cast iron.

All new seasonings are fragile. Avoid acidic foods and soap. Re-season as needed. Over time, the seasoning will strengthen with regular use and good care.

Dec 28, 2013
Papabearak in Cookware

Hand Hammered Wok from E-Wok Review

I recently purchased a 16" southern China style wok from e-woks. To make a long story short, It is exactly what I had searched two years for. The wok is sturdy and quite deep. It is truly a hand made item, not just finished by hand. I use an outdoor burner for this, and every wok I use. A stove just can't put out the heat needed. To season, I used flax seed oil. I applied about 8 thin coats and baked each one at a time in a 450 degree oven. The coats were allowed to bake 30-45 minutes followed by a cooling period. After it was cool, it was washed with a copper scrubber. The resulting seasoning coat looks like black lacquer and gave a great base to start cooking with. Prior to seasoning, I scrubbed the wok with a stainless scrubber and hot soapy water, and then with Chinese garlic chives to remove the metallic taste from a new wok.

All in all, this wok is absolutely beautiful and a fine example of the dying art of a hand-made wok. These woks are not cheap and the freight is not cheap, but if you want an authentic artisan made wok, these are it.

Jun 09, 2012
Papabearak in Cookware