![]() ![]() It does not mean unitried wok is not good, especially if you are working on a budget. Take care of the wok as described in our user guide. Note that a nitrided wok is less likely to rust, but it does not mean that it will never rust. Seasoning carbon steel cookware with oil is important.Ī nitrided wok generally outperformed a unitrided one. If you do not want black residue then you should purchase nitrided brands.īoth nitriding and non-nitriding woks must be seasoned every time after use. It is normal for a non-nitrided wok to have protective layers come off. When scratched too hard, the protective layer can come off the wok, which may require the user to re-season the wok. You should not scratch a non-nitrided wok too hard. This layer will wash away after the first wash. In the absence of nitriding, a layer of silicone is needed to prevent rusting after manufacturing. ![]() ![]() As a result of nitriding, carbon steel is strengthened and less likely to rust. To make carbon steel wok better, nitriding is an important process.Ī wok with the nitriding process is more expensive than one without it. If you dislike the oil seasoning process, you might want to consider using cookware made of materials other than carbon steel. Details can be found in our online user guide online. A video was created to help customers better understand the instructions. Japanese carbon steel woks require only a one-time seasoning for 5 minutes. The wok should be thoroughly cleaned after use. Consider it a tool for cooking, not for storing food. The technicians of the Japanese manufacturer would find that the oil on the surface is insufficient.įood should not be left in the wok for long periods of time. The first thing that users need to understand is that carbon steel needs to be seasoned frequently in order to prevent rusting.Ĭustomers sometimes return products with rusty or pitted woks. Oil seasoning is vital to prevent the rusting of carbon steel. You can find more information about nitriding later in this article. Scratching carbon steel does not harm it.ĭo not scratch too hard if the wok has not been nitrided. For stubborn stains, you can use Bakers Friend and steel wool. ![]() You may wash it as normal with normal detergent and a sponge. The wok will have marks, scratches, and stains all over it. Once the wok has been used, it will no longer look like new. In general, we suggest a Japanese carbon steel wok for customers with basic cooking skills. Customers should not expect it to perform exactly the same as a non-stick wok. Our online recipes reflect that the carbon steel wok is capable of handling high-heat cooking processes, such as deep frying.Ĭarbon steel is not a non-stick cookware with non-stick coating. If you know how to handle the wok, you can make fried eggs and rice that will not stick. When oil and the right amount of heat are used, a carbon steel will not stick. Manufacturers of carbon steel cookware would not do this. In short, adding paint or a non-stick coating to a carbon steel wok is unnecessary and increases its cost in production without improving its durability. The made-in-Japan quality and the long tradition of making carbon steel wok give customers confidence that the cookware is durable and safe.īelow are some questions that customers often ask when choosing a carbon steel wok.ĭoes it have paint on it? Is there a coating on it? Is it going to stick? The Japanese carbon steel wok is lightweight, strong and durable. The topic will be extended to clay, ceramic non-stick, and Teflon based non-stick in future articles. This first article will focus on Japanese carbon steel cookware only. What are the benefits of Japanese products?.nitriding: Understanding the product for long-term use Note that you will damage any cookware if you are extremely careless. We once saw a customer scratch her carbon steel wok so hard that even the protective oil layer came off. You should also decide how you wish to maintain your cookware. You have to consider your cooking habits as well as the size and weight of the cookware you desire. Other customers may enjoy using a carbon steel wok and dislike a non-stick wok that can be easily scratched. Some customers prefer to use non-stick woks and do not like to season cast iron cookware. There is no single answer to this question. Throughout this blog, I will use the term wok, but it refers to both wok and frypan. Which wok is the best? This has been the most common question we hear, so wish to introduce different types of woks in a series of articles. Click here to see all Japanese carbon steel woks and frypans. ![]()
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