Factory film on woks need to be removed. I complained to Nordic Ware and the promptly sent out a replacement wok that doesn't have the coating. The coating in today’s nonstick pans is much more durable than it used to be, making the pans longer lasting and harder to chip. I haven't used it … Then you dry it off, turn on the fans and open the windows, and season with a high temp cooking oil in a thin layer with a rag or paper towel on high heat, rotating the wok over the heat until the wok turns blue/black. I have not used metal on it. What do you think it was, and is it safe to ingest? It's moderately thin. I tried to season the wok today and the black coating on it started to flake off in the parts that got the hottest. Take it back, don't use a wok unless you have a gas range or a propane stove. The wok has been washed and dried completely. Bin the wok and get a new one that is cheaper and just as clean to use. It also creates cool and hot zones - the hot zone being in the center of the wok and the cool zone being on the outer rim, to which you can push ingredients when you don't want it to continue cooking while adding a new ingredient that needs to be cooked in the hot zone. Sie können Ihre Einstellungen jederzeit ändern. A heavier, more dense wok will retain more heat for a longer amount of time. Hello! I bought a wok 101 set from linens n things, and some kind of coating came off while we were cooking. Für nähere Informationen zur Nutzung Ihrer Daten lesen Sie bitte unsere Datenschutzerklärung und Cookie-Richtlinie. There are stir-frying techniques specifically tailored for the control of temperature, such as splashing liquids (such as soy sauce, water, etc.) If you really want a quality wok, spend twice the amount on a carbon steel wok that is heavier and will season well. Press J to jump to the feed. You can see little circles of the black coating that I guess came off. Damit Verizon Media und unsere Partner Ihre personenbezogenen Daten verarbeiten können, wählen Sie bitte 'Ich stimme zu.' When your pans are scratched, some of the nonstick coating … I don't know if its non-stick, there was nothing on the wok to say one way or the other. You should have thoroughly scrubbed the thing when you got it to remove the coating and then seasoned it. Relevance. THe coating on my new wok starting coming off. Hello! BizzyLizzy47. around the side of the wok that rapidly cools it down. I tried to season the wok today and the black coating on it started to flake off in the parts that got the hottest. I bought this wok from a retail outlet and it had a black coating on the cooking surface. I am including photos of the wok after it was cooled, washed and dried. It was a gray, waxy coating. It looks like pepper, but doesn't taste of much. There was no label on the box saying that there was something that needed to be removed before hand. At this point I have nothing to lose. But it is probably cheaper to buy a new, uncoated pan. It's very light and heats up very quickly and also cools down very quickly. A wok with non-stick coating is a marketing attempt. Nonstick coating can also be blasted off cookware using a relatively soft blasting medium like walnut shells and baking soda. Why You Shouldn't Use Nonstick Cookware (Most of the Time) https://www.seriouseats.com/2019/10/stop-cooking-everything-on-nonstick.html. It looks like a carbon steel wok to me, and they come with a factory coating to keep them from rusting on the shelf that you need to boil water in the wok for like 10 minutes and then scrub out before seasoning the first time. Daten über Ihr Gerät und Ihre Internetverbindung, darunter Ihre IP-Adresse, Such- und Browsingaktivität bei Ihrer Nutzung der Websites und Apps von Verizon Media. Then use it for frying stuff up like bacon or whatever for the first few times you use it to build up the seasoning, and when you're done cooking remember to always reseason and heat over the stove and let cool there to dry the wok. The whole point of having thin woks is so you can finely control the temperature. There are many factors involved, one being that it might have been lined with a film to keep it from rusting that needed to be scrubbed off or burned off first—before seasoning. Here are three photos of the wok from the top and one from the bottom. It is pointless. With thicker, heavier woks, you lose all that functionality. However, if it's just cosmetic or an issue with the seasoning process then I don't mind using the wok or trying to season it again. Favourite answer. For reference, the wok was about $13 and I purchased it at a Chinese supermarket. I bought a wok (my first) recently but am not too sure what it's made of--there were no labels or signage on it and no one to answer my question in the store. There was no label on the box saying that there was something that needed to be removed before hand. Yahoo ist Teil von Verizon Media. Was it a non stick wok and are you using metal on it? /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Woks are also often taken off the heat for a short period of time to allow it to quickly come down to the right temperature for specific ingredients. brickbacon September 26, 2006, 12:47am #1. This coating started peeling off the first time I used the wok. Turn the heat off, allow the pan to cool and then spread the excess oil on its cooking surface using a paper towel. You want it to cool rapidly or heat up rapidly, not the opposite, not to mention the ease of tossing with a lighter, thinner wok. (You should also season it between uses, and never ever put soap in it.). 1 decade ago. Powered by Discourse, best viewed with JavaScript enabled, THe coating on my new wok starting coming off. While it may look rough, that film flaking off your lenses doesn't mean your glasses have reached the end of the line – most likely it's simply the anti-reflective coating that's peeling away. Every time you add a mass of food, the temp of the vessel drops which means the heat is more variable, food can easily burn, and cooking becomes more insistent. I bought a wok (my first) recently but am not too sure what it's made of--there were no labels or signage on it and no one to answer my question in the store. It was not advertised as iron or teflon coated, and is heavier than aluminum. Scrub it really well, then dry, and season it. When I was overseas they said non stick woks were mostly for lower temp home ovens that didn't have the BTU's needed for a proper steel wok and you had to be carful not not mess up the non stick coating and recommended wooden cooking utensils. If you really want a quality wok, spend twice the amount on a carbon steel wok that is heavier and will season well. New woks are often shipped coated in grease to prevent rusting. You don't have to throw it away. Will this harm me? Is it a carbon steel wok? If you are a Madman a charcoal fire will work. You probably have to reseason it though. Which is what you don't want. Yeah, my fire alarm definitely went off when I tried to season today. It was a gray, waxy coating. If so, did you season it before you used it for the first time? 8 Answers. There's also a ton of scratches on the underside after just one use on my gas burner (I did not oil the underside).Seasoning process: I got the wok hot and then dropped in peanut oil which I smeared with paper towel.This is a very cheap wok so I'm wondering if (1) it's a crappy non-stick coating and (2) I should throw it out because it would be a danger to eat. Wir und unsere Partner nutzen Cookies und ähnliche Technik, um Daten auf Ihrem Gerät zu speichern und/oder darauf zuzugreifen, für folgende Zwecke: um personalisierte Werbung und Inhalte zu zeigen, zur Messung von Anzeigen und Inhalten, um mehr über die Zielgruppe zu erfahren sowie für die Entwicklung von Produkten. It won't last. The non-stick coating is coming off my wok and mixing with my food. aus oder wählen Sie 'Einstellungen verwalten', um weitere Informationen zu erhalten und eine Auswahl zu treffen. Dazu gehört der Widerspruch gegen die Verarbeitung Ihrer Daten durch Partner für deren berechtigte Interessen. I've heard a lot of good things about cast iron woks if you are able to take care of it properly it will last a lifetime. Don't waste money on a non-stick wok. Post anything related to cooking here, within reason. I bought a wok 101 set from linens n things, and some kind of coating came off while we were cooking. Call local sandblasting companies to see if they offer this service. My cheap Chinese grocery store wok's seasoning doesn't look perfect because I seasoned it over an electric stove top, but it's still pretty nonstick for making eggs after I cooked bacon in it a few times. Next time I'm taking the battery out!. Answer Save. To prevent the wok from rusting in the future, do not scrub it with an abrasive material, but instead wash it in warm, soapy water and thoroughly dry it after use. A heavier, more dense wok will retain more heat for a longer amount of time. Dies geschieht in Ihren Datenschutzeinstellungen. 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