What should I do with the new wok before using it?

First, wash the pot with warm water and soft water, and turn to low heat. Put the fat block into the pot and wipe the whole pot with the fat block until the whole pot is coated with lard. This can remove the industrial protective oil on the surface of the pot and prevent the iron pot from rusting.

Pots are divided into non-stick pots and cast iron pots. Non-stick pan is relatively simple to handle. After cleaning, heat it on a big fire, add water to boil it, and then clean it with a pot-washing cloth.

You can also fry the wok with a few spoonfuls of salt, wipe the wall of the wok with these salts, then pour out the salt, wipe it with a clean cloth, add water and a spoonful of oil, burn it in the wok, wipe it evenly on the wok, and finally wash it with clear water until the black water can't be washed off. You'd better clean the cloth and dry it.

The extended information wok is a cooking tool and a kind of wok in China. It is characterized by a large opening at the top and a round bottom. Because the food in the south is mainly fried, the wok is designed with a handle to facilitate frying. The wok is mainly used for frying or frying food, but it can also be used for different cooking methods such as steaming, stewing and frying. The wok is the main cooking tool in China and Southeast Asia.

Pay attention to the following seven points when using wok:

1, the newly bought wok needs to be brushed with a hard brush; The pot wall has fine pores and good water absorption. Clear water can be put into the pot for 3 ~ 5 minutes, then washed and dried for later use. However, it should be noted that the soaking time should not be too long.

Dry the water outside the wok before putting it on the fire. When the newly bought wok is used for the first time, it is best to cook porridge, or use it to cook concentrated rice washing water and block the fine holes in the casserole to prevent water seepage.

2. When using a wok to cook soup and stew meat, you should first put water into the wok, then put the wok on the fire, first with slow fire, then with strong fire; When frying in a wok, if there is less soup in the wok, you need to add water, not cold water, but warm water or hot water; At the same time, the soup in the pot can't overflow to prevent the water from bursting outside the pot.

3. If you use a coal stove for heating, you should prevent the bottom of the wok from offsetting the coal.

The wok is fragile and easily broken, so handle it carefully.

5. It is best to put the hot wok that has just been used up on the iron frame or dry wooden board or straw mat, not on the wetland, ceramic tile or concrete floor, otherwise the temperature will suddenly change and the wok will burst easily.

6. Don't use a wok to make sticky food.

7. If the inner wall of the wok is colored, it is not suitable for storing wine, vinegar, acidic drinks and food.

8. The material of the wok is special, and the wok should be cleaned after cooling. Moreover, it can't be soaked with detergent to prevent sewage from infiltrating into the pores of the wok, and it can't be washed off. The washed wok can't be put away until the water is completely dry, otherwise it may grow black spot mold.

References:

Baidu encyclopedia -wok