What to do with this wok?

7 years ago

I picked up a wok that my neighbor was discarding, probably because it was showing some rust on the inside, but it seemed a nice weight and otherwise in good condition; so I decided to try to clean it up.

The light coat of rust came off easily with a little BarKeeper's Friend.

The brand is "Dash of That" which was a line that Kroger grocery stores were selling last year. There is no info out there except that some other pans are labeled "stainless steel". So I am assuming that this is also steel, but not very stainless!

I am familiar with seasoning cast iron -- would that also work on this pan?

Featured Answer

Elmer J Fudd

7 years ago

last modified: 7 years ago

If it's a mottled or splotchy grey to brown to black color and on the thin side, then collenoz is right on the money. You could post a photo if you want.

These things are pretty cheap. Maybe $10-$15. I like mine and it's used a bit differently than other fry pans/cooktop items. It's very helpful to have a lid (the traditional style looks like a hemisphere) and they also works best with a ring to raise it up above the range's flames. If your range isn't gas and or if it doesn't have a large burner that gets very hot, it likely isn't something you can use. A well functioning overhead exhaust fan is also essential for hot wok cooking.

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Comments (8)

colleenoz
7 years ago
Yes, the wok is probably carbon steel. Seasoning it is pretty well the same as seasoning cast iron. When you finish using it and have washed it, give it a swipe with an oiled cloth or paper towel.
raee_gw zone 5b-6a Ohio thanked colleenoz
maire_cate
7 years ago
A carbon steel wok needs to be properly seasoned to get the best out of it. First you have to clean off any residual dirt or oil. This link shows all the steps. One big difference between a cast iron skillet and a wok is you need to heat the wok until it takes on a blue tinge.

https://thewoksoflife.com/2018/08/how-to-season-a-wok/
raee_gw zone 5b-6a Ohio thanked maire_cate
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TXSkeeter
7 years ago
Don't forget that you can also use this type of wok on your outdoor grill too. Don't know that I'd try that with one of the better types (anodized, etc.) but I have woks in several sizes and of different metals and I've used the thinner carbon steel ones directly on my grill for many years with great success, either placing it directly on the grill grate where you would typically grill meat or veggies or snuggling it down on the briquettes if I need extra high heat. No harm done to either the wok(s) or the grill.

I also have a wok that's made for grilling that has holes punched throughout the lower section and while it works well to add a nice smoky flavor to whatever you're cooking, the downside is that it doesn't allow juices to collect so as to make a sauce or gravy. To use inside on our electric range, I use a flat bottomed, anodized, non stick, heavy aluminum wok.

Just as an FYI for when you want to cook outside instead of heating/smelling up the house. As you can tell, I like wok cooking as it's perfect for a one pot, multi-ingredient meal.
raee_gw zone 5b-6a Ohio thanked TXSkeeter
Amazing Aunt Audrey
7 years ago
Marie gave you the right answer
raee_gw zone 5b-6a Ohio thanked Amazing Aunt Audrey
User
7 years ago
My stainless steel wok ....with a lid and wire racks to put around the sides, is by Wedgwood, can't be seasoned, but I like the see through lid. The anodized aluminum one, can be used with a splatter screen. A powerful exhaust fan is recommended as another stated. The stir fry puts grease in the air, cooking at high temps does this. I have a wok cook book.

The best woks are actually black iron, that can be seasoned....nothing fancy. It gives the best flavor.
raee_gw zone 5b-6a Ohio thanked User
raee_gw zone 5b-6a Ohio
Original Author
7 years ago
I do already have a wok that I use on my gas range. This one will go to my daughter. I just wasn't sure about the material, because I've had no issue with rusting on my carbon steel wok.

Thanks for all your advice!
Elmer J Fudd
7 years ago
Steel pans and cast iron, even if seasoned, can rust from non-use or from being left wet/damp.