Can I cook with acidic foods in my Carbon Steel Wok?Updated 3 months ago
We recommend avoiding cooking with large amounts of acidic foods, such as tomato sauce, as these can cause the buildup of your seasoning to deteriorate. Deglazing with wine should be okay, but you will likely need to do a quick touch-up to your seasoning after cooking.
Small amounts of acidic ingredients are okay to use but can cause some seasoning to strip off during the first few uses. If this happens, don't worry! You can quickly rebuild the seasoning by following these steps:
- Place your clean, dry Wok over medium heat for a few minutes to warm up.
- Use a clean towel or paper towel to rub a few drops of a high-smoke point oil, such as canola, grapeseed, soybean, or vegetable oil, into the Wok interior.
- Continue wiping away the excess oil while it's over the heat (your Wok surface should appear dry instead of oily or wet). It may smoke lightly, which is fine.
- Remove your Wok from the heat and allow it to cool.
For all cooking and cleaning tips for your Carbon Steel Wok, visit the Wok Use & Care Page.