tarry deposit in wok
I've cooked maybe a dozen times with my flat-bottom wok (carbon steel, uncoated). A layer of ‘tar’ has developed in the bottom, which I've been unable to clean out. The ‘tar’ doesn't seem to affect flavor, but recently when I cooked tofu for the first time I saw unsightly black flakes on the tofu.
What can I do short of scraping? Can I loosen the ‘tar’ by boiling water in the wok? Or should I just live with it?
Next day: I woke up late and found that the elves had taken off most of the ‘tar’ with oil, kosher salt and paper towels. Now for the boiling water.
Best Answer
Depending on the construction material of your wok, you can try going through the following four steps:
1) boil water in the wok to loosen the "tar" as you suggested. 2) scrub it out with a paste made of coarse salt and vegetable oil (about 1:1) 3) use a chain link scrubber if the salt paste doesn't work 4) re-season by heating the wok and then coating the surface with a thin layer of vegetable oil. Wipe out excess when the wok is cool.
If the wok is made of stainless steel, you can apply bar keepers friend to remove the remaining residue.
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Quick Answer about "tarry deposit in wok"
1) boil water in the wok to loosen the "tar" as you suggested. 2) scrub it out with a paste made of coarse salt and vegetable oil (about 1:1) 3) use a chain link scrubber if the salt paste doesn't work 4) re-season by heating the wok and then coating the surface with a thin layer of vegetable oil.What is the black stuff on my wok?
You may see some dark spots in the metal from impurities in the carbon steel but it is nothing to worry about. Wipe down the excess water with a paper towel and place the wok back on the burner to dry it with medium high heat.How do you get black residue off a wok?
One of the simplest ways to remove the residue is by using salt. Yes, that's right, salt. Take an oily paper towel (it's best to use the same type of oil you season the pan with) and use it to rub salt over the bottom of the pan.How do you remove sticky residue from a wok?
Using a paper towel, smear 1/2 teaspoon oil over the inside surface. Allow the wok to cool, then rinse under hot water, washing lightly with the soft side of a sponge. Dry the pan over low heat two to three minutes to make sure the pan is totally dry.Why is the bottom of my wok black?
There may be a faint smell of the residue from the factory coating. Do not be alarmed if the metal changes color, darkens or even turns black. This is normal. Increase the heat to high and heat the wok until a drop of water vaporizes within a second or two of contact.A cosa serve il wok? Lezione di storia con James May
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Answer 2
If your wok is coating-free, use oven cleaner. Spray it on, place it in a plastic bag, & give it a few hours/overnight (best) to work. It should all wash out easily the next day. Wash well, dry, & re-oil w/olive oil, etc.
PS: this also works wonderfully with those enamel-on-steel pots & similar stovetops.
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