Non-stick coated cast iron or carbon steel woks do not require seasoning before use. The non-stick coating already applied to these woks eliminates the need for traditional seasoning, which is typically done with uncoated cast iron or carbon steel cookware.
The purpose of seasoning is to create a natural, non-stick surface by forming a layer of polymerized oil on the cooking surface of the metal. This process helps prevent food from sticking and protects the cookware from rust. However, non-stick coatings, such as Teflon or ceramic coatings, serve the same purpose and have already been applied to the wok during manufacturing.
To use non-stick coated cast iron or carbon steel woks correctly:
Follow manufacturer's instructions: Always read and follow the manufacturer's instructions that come with the wok. They may include specific care and usage guidelines to ensure the longevity of the non-stick coating.
Use appropriate utensils: When cooking with a non-stick coated wok, avoid using metal utensils that could scratch or damage the coating. Instead, opt for wooden, silicone, or other non-metal utensils.
Cook at the right temperature: Non-stick coatings can be sensitive to high heat, so avoid using excessive heat when cooking with these woks. Medium to medium-high heat is usually sufficient for most cooking tasks.
Hand wash only: To preserve the non-stick coating, it's best to hand wash the wok with a soft sponge or cloth. Avoid using abrasive scouring pads, which could damage the coating.
Avoid using cooking sprays: Cooking sprays and aerosol oils may contain additives that can harm non-stick coatings over time. It's better to use a small amount of oil or cooking fat directly in the wok before cooking.
By following these guidelines, you can maintain the non-stick properties of your coated wok and enjoy its benefits without the need for traditional seasoning.