It has probably happened to each of us at some point. You get a nice cast iron skillet seasoned to perfection and someone comes behind you and cleans it with soap or a degreaser. So how do you clean a cast iron skillet, or in this particular case, a carbon steel wok?
|This Wok was dirty!|
I reached for my wok the other day and it was nasty. It was dust covered, had food residue, probably some dog hair, and then towards the bottom, rust. A lot of people would probably throw it out at this point. But not me, I reached for the kosher salt.
First, I rinsed the wok in some water to remove as much of the dirt and grime as I could. I left about an inch water in the bottom of the wok and added some salt. The salt is going to act as an abrasive agent on the metal. Using a paper towel or rag, rub the salt around to remove the dirt, food and rust. When you’re done, apply a thin coating of mineral oil to combat the elements. I like to let it sit on the stove to let all of the water evaporate off before I put my wok or cast iron skillets away.
|Getting ready to scrub a cast iron skillet with Kosher sal|
I was pretty excited to have a clean wok, so I made some stir fry that ended up as a fried rice. I checked out a few recipes for inspiration and got started.
- Peanut oil
- 1/2 pound skirt steak – cubed, marinated in soy sauce
- 1/2 onion – diced
- 1 bell pepper – diced
- 1/2 a package of mushrooms – diced
- 1 head of broccoli – trimmed and chopped
- 4 carrots – peeled and diced
- 4 garlic cloves – crushed and minced
- 1 cup rice – cooked (optional)
- 3 Tbsp butter
- Soy sauce
- White pepper
- Sesame seeds (optional)