This text was printed on a manual for the Yosukata wok, and I do not want to lose this paper. The intellectual rights belong to ‘Suzhou Allshine Imports & Exports Co. Ltd.’ who operate the web site ‘Yosukata’. The text below is different from what can be found on the seasoning page.

Taking care of your wok

We would like to congratulate you on your purchase of the Yosukata traditional wok. It is made from high-grade black carbon steel and was initially pre-seasoned by high-temperature treatment for your convenience. Even though the wok has been pre-seasoned, it still needs to be fully seasoned with vegetable oil or lard for the best results.

The wok is ideally suited for many styles of cooking techniques, such as stir-frying, braising, deep-frying, smoking, pan-frying, and even cooking rice. However, it is not the same as widely used non-stick cookware. Chemistry professor Robert Wolke explained: ‘Non-stick cookware is indeed horrible for stir-frying because when the juice coagulates from the heat, it does not stick to the pan and brown there, producing all those wonderful browned flavours’. That is the reason why restaurant chefs prefer to use carbon steel and cast-iron cookware.

It will take some time and effort to develop the skills required to cook using a wok and achieve the desirable ‘Wok Hei’ or ‘Wok Chi’ – the ‘breath’ of the wok.

Preparation

Before your journey begins, you need to take some simple steps to prepare your wok. Black carbon steel cookware rusts easily and requires you to follow special maintenance rules. To prevent rust during transportation, a thin layer of oil has been applied. This layer must be cleaned before your first use.

Use with an induction hob

Warping may occur if the temperature changes too quickly. To avoid warping, preheat the wok at medium heat, and don’t use the booster mode.

1. Wash both sides of the wok with hot soapy water, using a non-abrasive scouring pad.
2. Dry the wok with paper towels, which may turn grey or black.
   • Repeat the first step.
3. Before you start cooking your first meal, it is necessary to season the wok.
   • This step will create a non-stick patina and remove any metallic taste.

How to season

Please use one of the following methods.

Basic Oil Method

1. Turn the stove's exhaust fan on high and/or open the window. Heat the wok and add 1–2 tablespoons of oil. The oil should start smoking.
2. Reduce the heat and use a paper towel to spread the oil around the wok with spiral movements for about 5–10 minutes.
3. Let the wok cool.
4. Wipe the excess oil with a paper towel. If desired, repeat for better seasoning.

Traditional method

1. Turn the stove's exhaust fan on high and/or open the window. Heat the wok and add a large piece of raw pork lard (approx. 3 oz / 100 g).
2. Reduce the heat and, using chopsticks (or kitchen tongs), wipe the inner surface with the lard for about 5–10 minutes. Adjust the heat if necessary to avoid excess smoke. Ensure the whole surface is covered.
3. Let the wok cool.
4. Discard the lard and wipe the leftover oils with a paper towel. If desired, repeat for better seasoning.

Advanced method

1. Take a handful of Chinese chives cut into 8-cm pieces.
2. Heat the wok to a high temperature and add 2–3 tablespoons of vegetable oil. Add chives and stir-fry for about 5–10 minutes on low-medium heat (the oil should be slightly smoking).
3. Using a spatula, spread the oil up the sides of the wok to the top of the edges. If the mixture becomes dry, add more oil. After 5–10 minutes, remove from heat, cool, and discard the ingredients.
4. Wash the wok with hot water and a soft sponge. Dry with a paper towel or low heat. Your wok is now ready for use.

Cooking tips

Here are some tips for successful wok cooking:

1. The wok doesn't have any coating, and its natural non-stick performance will develop with every use. Over time, a patina will form, and the interior will become silky. This process makes every wok a unique and beautiful piece of art.
2. The wok's non-stickiness starts to work when heated, but you still need to use cooking oil. It isn't the same as non-stick cookware. It is important to heat the wok well before cooking and to add oil.
3. Use oil with a high smoke point and always get it ultra-hot before adding any ingredients.
4. Cut your ingredients into similar bite-size pieces so they cook evenly.
5. First, add the ingredients that take the longest to cook.
6. For best performance, use gas burners with a power of over 15,000 BTUs.

Maintenance

Please follow these simple maintenance rules to protect your wok and ensure long-term use. If you maintain it properly, it can serve for many years and become a family heirloom.

Warning! The carbon steel wok is not intended for acidic food cooking, boiling, or steaming. These methods may alter the seasoning and react with the steel (causing peeling and grey stains). If this happens, re-season the wok.

1. The wok must be cleaned after use once it has cooled down. Leaving a dirty wok or food residue on it can destroy the patina and cause rusting.
2. Before washing, cool it down and wash it with hot water and a soft sponge. Avoid detergent and do not wash it in a dishwasher.
3. Always dry it with a paper towel or low heat. It is recommended to rub it with a little oil on a paper towel before storage, especially when the wok is new. However, if stored for a long time, dust may stick to the oil, making the surface tacky. Additionally, the oil may become rancid, leaving a flavour in the wok.
4. If the wok cannot be cleaned of burnt food with water and a soft sponge, use a spatula and scrubber. If necessary, use detergent. However, it must be re-seasoned before cooking again.
5. To avoid rusting, store it in a dry place. If it rusts, scrub off the rust, preheat the wok at a high temperature, and re-season it with oil.
6. Be cautious with vinegar and other acidic ingredients, as they can easily ruin the patina and even erode the surface-hardening black steel layer, causing the wok to lose its non-stickiness. If this happens, you will need to preheat the wok at a high temperature and re-season it with oil.
7. Do not use the wok in the oven, either for seasoning or cooking. The handle is non-removable and fixed with metal screws, which can damage the wooden part of the handle.
8. Avoid using the booster mode on induction stovetops to prevent wok deformation.