HOW TO TAKE CARE OF MY KNIVES
- Do not leave your knife wet or the knife may rust.
- Use warm, soapy water to wash the knife.
- Rinse thoroughly with warm water.
- Hand-dry the knife immediately after you’ve washed it.
- Apply a light coating of mineral oil on the knife before storing it.
- Store away from humidity.
HOW TO SEASON MY WOK
The stovetop method is a popular way to season your wok. You'll need a range top burner, the oil of your choice, and paper towels.
- Complete initial washing to remove black-smith oil.
- If your wok has wood handles, wrap them in aluminum foil to prevent scorching/burning, or remove them.
- Preheat the wok over high heat to open the metal's pores. The wok will get very hot and release smoke, so make sure the space around your burner is clear, your kitchen hood fan is on, and your windows are open.
- Tilt and flip your wok to heat the front, back, and sides. Your wok will change colors when exposed to the heat.
- Perform a water test by throwing a drop of water on the pan. If your wok is hot enough, the water will evaporate within a second, and it’s ready to be seasoned.
- Allow the wok to cool until it is safe to touch.
- Use a paper towel to coat your wok in a mineral oil. Try to keep the oil layer thin and even to achieve a smooth, nonstick surface. Because the seasoning also acts as a rust protectant, make sure you coat the outside of your wok in oil as well.
- Return your wok to the burner over medium-high heat. Once the oil stops smoking, that portion of the wok is seasoned. Proceed to flip and tilt the wok to season each section.
- Your wok seasoning process is complete when the entirety of its surface has changed to a matte finish and dark hue.
- Rinse your wok with hot water and use a towel to clean the wok without removing your seasoning.
- Place the wok back onto your stovetop over high heat to evaporate remaining water particles.
- Either store the wok until you’re ready to use it or repeat the seasoning process. Season the wok up to three times to
HOW TO CLEAN MY WOK
Always refer to the care instructions that came with your wok. Typically, aluminum, stainless steel, or copper woks can be placed in the dishwasher. Cast iron or carbon steel woks require special care so that the seasoning isn't removed during cleaning. To clean your wok, follow these easy steps:
- Rinse wok in warm or hot water.
- If you need to sanitize it for specific regulations, you can briefly submerge it in pure boiling water, free of soap and chemicals.
- If food particles need to be removed, gently scrub with a sponge or wok brush.
- Do not use abrasive scouring pads, soaps, sanitizers, or warewashing chemicals as they will remove the seasoned surface you just created.
- Rinse off any loosened debris.
- Dry completely with a towel.
- Place wok over medium-high heat to finish drying and evaporating any remaining water.
- If you’re planning to store your wok without using it for over a week, we suggest applying an additional thin layer of oil or lard to further preserve the wok’s patina.