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Are you suffering from first time wok buyer anxiety, wok envy or wok perfection otherwise known as WOCD (Work Obsessive Compulsive Disorder)? Then welcome wok evangelist Grace Young in to your new and wonderful world of woks!
The self styled "Wok Therapist" and stiry fry guru Grace Young, with a website, string of books and classes to her name, has now produced a short entertaining film addressing new carbon steel wok owners AKA her “patients,” in a bid to calm their first owner fears and anxieties by answering some of the most pressing questions she receives.
It might be tongue in cheek, but it does answer some of the common questions for the inexperienced wok user, like how to season your pan quickly, which Grace refrers to as "important wok bonding time," why you shouldn't fret about your patina and scratches are a sign of character!
The watchable clip comes in at under four minutes and you'll probably learn something:
GRACE YOUNG'S SEASONED WOK ADVICE!
SEASONING YOUR WOK
Chinese chefs traditionally season a wok stir frying scallions and ginger.
HOW TO AGE A WOK OVERNIGHT
- Season a wok with flaxseed oil in the oven to accelerate the patina
- Give it a bacon bath to make it glow
- Popping corn disperses oil all around the wok and intensifies the patina
- Use your work to deep fat fry and your wok will mature quickly
(Every wok ages differently, Grace reminds us, don't rush the process!)
SCRATCHED WOK?
Metal spatulas will scratch the patina - but those scratches tell a story and give the wok character Grace re-assures, as you continue to cook the scratches will evolve and eventually dissolve.
HOW TO RESTORE YOUR WOK'S PATINA?
The brown colour is patina (a thin layer of brown film caused by oxidization over time) and perfectly normal - after washing a brown residue might come off the pan when wiping it dry. But be assured it's perfectly normal!
Even if the patina gets damaged it can always be restored, just wash the wok and with tender loving cooking the patina will return!
Remember the wok is resilient!
