I love cast iron. I cook with it most of the time. In addition, I have wanted a WOK for a long time. A couple of times I have almost purchased one, but there is always something that held me back in one way or another from those. Today, I want to introduce you to a perfect for me WOK that has stood the test of time, the WANGYUANJI Cast Iron Wok. This wok is not just any ordinary cookware; it carries with it a rich history of craftsmanship and offers an unmatched cooking experience.
Did you know that the WANGYUANJI Cast Iron Wok has been manufactured for almost 400 years in China? That’s right, since 1621! This wok has been perfected over centuries using a meticulous handcrafting process involving 37 steps. The result? Each wok possesses a beautiful “turtle shell texture” formed from its clay-casting mold and pinewood smoking ash, making it truly one-of-a-kind.
Seasoning your wok is the first step before cooking with it. Once seasoned, this wok retains exceptional heat, allowing for even cooking and faster food preparation. Just follow the instructions provided, and you’ll create a natural non-stick surface that enhances the flavors of your dishes.
But here’s the secret to using your wangyuanji cast iron wok: you need to season it before use!
Seasoning
I never wash cast iron with soap. I just use water. I scrubbed it gently with a sponge to remove any manufacturing residue or dirt. Then I rinsed it well.
Place the wok on the stovetop over medium heat. Allow it to heat up fully, which dries all of the water and helps to open the pores of the metal and prepare it for seasoning.
Once the wok is hot, add a small amount of high-smoke-point oil, such as vegetable oil. Swirl the oil around the wok, ensuring it coats the entire surface, including the sides.
Heat the oil in the wok until it starts smoking. Using tongs or a heat-resistant brush, spread the oil evenly on the wok’s surface, including the sides, for 3-5 minutes.
Turn off the heat and allow the wok to cool naturally. Once it is safe to handle, use a paper towel or cloth to wipe off any excess oil. This process forms a protective layer on the wok’s surface, preventing rust and enhancing its non-stick properties.
Now, let’s talk about the health benefits of cooking with this wok. The WANGYUANJI Cast Iron Wok is made of high-grade pure iron, providing a safe, healthy, and non-stick cooking surface for your family.
The even heat distribution of the WANGYUANJI Cast Iron Wok locks in the tastes and juices of your ingredients, preventing the loss of nutrients. From roasted vegetables to stir-fry delights and even mouthwatering seafood, this versatile wok allows you to unleash your culinary creativity.
Not only can you use this wok on gas, electric, and induction cooktops.
To clean it, simply wash it by hand with warm water and dry it with a paper towel. And don’t forget to use it with care because a well-cared-for WANGYUANJI Cast Iron Wok can last a lifetime.
After each use, it’s essential to re-season your wok to maintain its longevity.
To develop a better seasoning, I repeat the seasoning process every time I use the wok.
I also oil the wood because when you wash wood, it ages and cracks and ruins it. When you regularly oil it you keep it nice. Your wok will thank you!
I must say, I’ve fallen head over heels for the WANGYUANJI Cast Iron Wok. So, if you’re looking to bring a touch of tradition, durability, and exceptional cooking into your kitchen, look no further than this Wok.
Thank you for joining me today. Remember, when it comes to cooking, it’s not just about the food; it’s about the love and passion we put into every dish. There are links in the description below so you can pick up your perfect Wok. Happy cooking with the WANGYUANJI Cast Iron Wok!
