Wok this way! (Part 4 of 5) Cleaning and Care Your Pot

Non-stick woks do not need to be flavored, and with a simple cleaning instructions from the manufacturer, while the steel and wok need to be seasoned. Clean the experience of the rich pot is a different from a non-stick wok, which is where we will cover

We will start an important reminder: Do not use a steel velvet scrub pad (or any abrasive product) Experienced pot, EVER! It will waste all your efforts in the seasoning pot and ask you to re-season.

A fresh, experienced pot will need some extra gentle care. After cooking each dish, rinse the pot with pure hot water immediately. It is important not to use any other cleaning products to avoid damage to the spices. Usually, there will be some pieces of food particles sticking to the surface of the freshly flavored pot. To remove them, gently remove them with a bamboo brush (strongly recommended) or a non-metallic scrubber. And then rinse the pot with pure hot water. In order to dry the pot, instead of wiping it, put the wet wok on the stove and place it at high temperature. Heat the pot until it produces a faint smoke from the bottom, then let it cool, store it, or continue to do another dish. This is a common practice for Chinese restaurant chefs, put the pot back into the stove, pour the hot water into the pot, scrub with the bamboo brush, pour the water, then put the pot back into the stove and he / she prepares another dish. When he / she is ready to make the next dish, the pot has been hot, dry and ready to go. Once you get some practice it takes a few seconds through the drill.

When you have finished your meal, clean the pan, prepare the pot to put it, and then put the pot on the stove and apply another thin cooking oil. Is a good habit. Store it in a dry, ventilated place until you use it again (hopefully). Once the wok is experienced, it becomes self-sufficient and does not need to be coated again. As mentioned earlier, it takes time, maintenance and frequent use before the wok develops copper rods, and the copper pot becomes almost non-sticky, and the dishes are given the " In addition, cleaning and care will be easy and require little time and effort, usually involving only the use of ordinary hot water and a small amount of washing rinsing, because no food should be stuck on the pan.

As a black copper rust from the frequent use of development, it will also appear in the bottom of the appearance. It is also a layer of carbon cooking at high temperatures. In the kitchen, the temperature of the stove is not as high as the restaurant, which is actually a good thing. It helps to heat more quickly, concentrates the heat on the bottom of the pot, and keeps the pot at a higher temperature. A good reward is that it also enhances the taste of the dish. So, there is no need to scrub the outside of the pot, too.

In Part 5, we will discuss all the lovely kids that you can go with your pot, accessories