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Can I save my wok after a grease fire?

Okay, I have to be the worst person in the world at seasoning things. I went through a year of attempts at seasoning and subsequent rust with my cast iron pan until we finally came to some kind of detente. And now, my problem is: the wok.

Yes, I got an iron wok from World Market, and managed to get a few basic seasonings in. Then someone (who shall remain nameless) left it in soapy water overnight, and the result was a rusty mess. I cleaned, I scoured, and following different seasoning instructions this time, I let it get really, really hot. And then I put oil in it. Result: fire.

Now, we dealt with that ok -- nothing a big ol' lid won't handle. But this morning, I find that the bottom of the wok is covered in a gooey substance. I've tried washing it off with hot water, with little success. I applied the scouring pad lightly (hey, what if there's a good season under there?), but that only took some of it off. When I dried the wok on medium heat, the gooey stuff started smoking.

So: any advice? I've thought of taking some old veggies -- onions, potatoes -- and using them in the hot walk to move the greasy stuff around. But is the greasy stuff really just oil, or could it be some of the manufacturer's wok covering that I hadn't managed to get off in previous washings?

I've searched online, but all I find are instructions on how to season normal or rusty woks, or how to put out or avoid grease fires. But I'm beyond *all* of these in seasoning incompetence. Help!

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  1. you need to get that stuff off the wok and start over.

    honestly, wok cooking at home is rarely worth the effort since you don't have the right kind of fire for the vessel.

    1 Reply
    1. re: hotoynoodle

      I wonder about that. I don't do that much cooking in it anyway -- else it would be better seasoned on its own and not so sticky -- so I'm wondering how much the effort is worth it.

    2. The thick film is burnt oil. It's the same type of stuff that ends up on the side of skillets after many hours of use.

      You can try boiling it off with water and baking powder or just scour it off.

      In regards to seasoning, heat the wok and rub with an oiled paper towel. Repeat about 3 times. This should only take about 5 minutes. The real seasoning and non-stick properties result from constant use and time.

      4 Replies
      1. re: dave_c

        you can also put it in the oven when you do a cleaning cycle.

        1. re: hotoynoodle

          That's a good idea. Potential problem is the gunky residue may reignite. Also, it depends upon whether the handle on the wok can take the heat.

          1. re: dave_c

            Yeah, I worry about that... and wood handles.

            1. re: philoclea

              ok, wooden handles won't tolerate this method, lol.

      2. Sorry, I don't have an answer to your question -- just a question of my own. Did you heat the wok on a burner, add the oil, and have it instantly flare into a fire? I ask because I'm always afraid this might happen. I heat it gingerly with some water droplets in it, add the oil soon after the water burns off and then try to get the food in immediately....

        22 Replies
        1. re: CathleenH

          That's exactly right. But you have to understand -- my electric burners (unusually) get very hot -- and I heated this on high for 10-15 minutes. If cooking anything, on any kind of pan, I usually use the halfway mark as my "high," and would not leave it that long. I just did this because I'd read that you should try to get the wok hot enough to change colour a few times. Well, eventually, it sure did!

          1. re: philoclea

            you have an electric stove? sorry, but a wok is pointless for you.

            1. re: hotoynoodle

              It gets really, really hot... or are you thinking about the fact that the flames don't go up the sides? The wok is flat-bottomed.

              1. re: philoclea

                yes, because even with the flat bottom, the heat isn't distributed evenly like it should be for cooking that should be very very fast.

                just get a nice big skillet and chuck the wok.

                1. re: hotoynoodle

                  Hmmm.... uneven distribution of heat is precisely what I've been having when I use this wok.

                  I have a nice big skillet -- which we use all the time.

                  1. re: philoclea

                    woks are simply not useful on an electric stove. period. honestly, they are not so great even on a home gas stove. i don't own a wok.

                    1. re: hotoynoodle

                      "woks are simply not useful on an electric stove"

                      How do you know a wok is not useful on an electric stove and on a ome gas stove if you don't own a wok?

                      1. re: Chemicalkinetics

                        i don't need to waste money on something i know is ill-suited for my use. i don't use a baby stroller to plow snow either.

                        for the op:

                        http://www.thaifoodandtravel.com/feat...

                        With a flat bottom wok, the introduction of a slight angle where its bottom flattens out makes tossing with the wok spatula a bit more challenging and less fun, and often, food is less evenly cooked. Particles of food caught around this edge sometimes end up overcooking or burning, making cleanup more of a chore and increasing the likelihood of scrubbing off some of the precious, hard-earned patina. This slight angle also increases the likelihood of the wok spatula putting scratches in the area just above it in an attempt to turn the pieces of food evenly. Some people solve this problem by replacing the wok spatula with a wooden spoon with which to stir-fry, but tossing with a wooden spoon is much less efficient than with the wide wok spatula, and therefore, defeats the purpose of cooking with a wok.

                        Although the flat bottom wok is specially designed for better balance on flat American stovetops such as the electric stove, it can be a challenge to stir-fry food evenly in it as the flat bottom that sits directly on a coil heats up much hotter than the rounded sides above it. Food can easily burn if it is not tossed quickly enough and tossing is made more difficult for the reason mentioned above.

                        1. re: hotoynoodle

                          hotoynoodle,

                          There is a difference between "not optimal" and "useless". In fact, a pretty big difference. I have a wok, actually many woks. I can tell you from experience that even a wok on an electric stove can do something that no frying pan can do. It is not to say a wok on an electric stove is ideal or optimal, but it is far from useless. As for the overcooking at the edge.... the point of using a wok shape cookware is to able to toss foods with ease. Much of a surface you see for a wok is to for moving and catching foods. The real cooking surface is small. If one is to toss foods, then you won't get food burning at the edge. I have never done that. In addition, I don't use a wok spatula. I use a wok ladle. That being said the of using a wok spatula of scratching the wok is a small problem. A ladle will constantly scratch a wok regardless it is round or flat.

                          Look, there are many things in life which are no ideal, but these do not render them useless. There is a huge gray area in between. It is ideal to have 7-8 hours of sleep everyday, but this is not to say having 5-6 hours of sleep is useless. It is still way better than not sleeping at all.

                          A flat bottom wok on an electric stovetop is not as good as a round bottom wok on a traditional professional wok stove, but that does not translate to being useless. A flat bottom wok on an electric stove is still way better than a frying pan for stir frying especially for fried rice. Just like the fact that 5-6 hours of sleep each night is still way better than 2-3 hours of sleep. Look, some people will also tell you that the optimal frying pan should be copper. Maybe it is, maybe it is not. But even if it is, it does not mean frying pan is useless unless it is made out of copper. Your argument is that a round bottom wok on a professional stove is the ideal design, so anything beside this are useless. No, it is not.

                          1. re: Chemicalkinetics

                            Sorry ChemicalK but HYN is right and you are wrong ... the use of a round wok on an electrical stove top is WRONG ... just WRONG ... I understand that there are differentiators for Wok cooking but unfortunately flat electric stove sop = Bad when it comes to WOK cooking ... I will caviat this by saying non-Induction electric since I think certain Induction equipment is acceptable. But having done ALOT of WOK cooking > 80K BTU is where you need to draw the line ... IMHO (not that I really have a humble opinion on the subject) FYI +120K BTU gets you closer to what you want ... and still you will wonder why it isn't hot enough ....

                            1. re: Bigmontyboy

                              Really? Then the opinion is wrong. You may need to read about the history of wok, and how average Chinese actually cook. High thermal output stoves did not come about until recently. Unless you think Chinese have been doing wok cooking wrong for the last few thousand years....Many Chinese today are still cooking based on wood, and rural areas simply cannot afford wasting energy:

                              http://youtu.be/sFDT-jjbBkk?t=19s

                              Look, I am not arguing that a low power stove is what everyone should get. However, just because someone has an electric stove, it does not mean the person has to toss away the wok, and can only a frying pan. That was what this is about. It was not about low power stove for wok vs high power stove for wok for wok.

                              1. re: Bigmontyboy

                                "Wrong"? What does that mean, exactly? An electric stovetop may be suboptimal for wokery, nevertheless many people get by that way. I used my round-bottomed wok that way for about 20 years. It works better if a support ring is used upside down, which allows the wok to sit down on the heating element. (I learned this trick from a friend from Hong Kong.)

                                We can't all afford high-output professional-style gas ranges. The wok snobs will not keep us from doing the best we can with what we have, if we want to cook with a wok.

                2. re: hotoynoodle

                  I believe a wok is far better than a skillet for stir-frys. You won't get the full restaurant flavor, but at home you still get good results when compared to a skillet.

                    1. re: Chemicalkinetics

                      Ditto. Used to stir fry in my skillet and never had the same success as my wok. Flavor is completely different. I have an electric stove (not by choice).

                  1. re: hotoynoodle

                    The trick to proper wokking on an electric stove is to keep the burner on high and move the wok on and off the burner to regulate the heat. Its not very safe but it gets the necessary BTUs into the pan.

                    1. re: hotoynoodle

                      No, a wok can be used quite well on an electric stove. I used mine that way for over 20 years (I now have gas).

                      1. re: hotoynoodle

                        I've read all of your posts here, & frankly your opinions are just that - OPINIONS. And have no basis in fact. I've been cooking since 1974 with a carbon-steel wok on an electric stove & have turned out wonderful authentic Asian dishes that would make you go back on your words in a nanosecond. And no, I'm not saying that to brag. Just in the hopes that you realize that your experience doesn't automatically mean everyones' experience.

                        I'm saying that because your comments are so very defeatist - like you're the be all & end all of wok cookery, & it simply isn't fare to convey yourself that way when your remarks simply ARE NOT TRUE.

                        To the OP - your wok isn't ruined. And while I definitely do NOT want to get into the same brouhaha I did on another wok-seasoning thread here, it's not the end of the world re: what happened to you. You simply used way too much oil. Seasoning your wok does NOT take any amount of oil that would puddle in the wok.

                        You simply wipe the wok thoroughly with oil, using a paper towel, then heat it just to the smoking stage (on your stovetop or in your oven). Then let it cool down & wipe it out. Repeat 2 or 3 times. Then start cooking in it.

                        However, with what you have to work with now, I would break the normal rules & put some hot tap water & just a dab of dish soap into your wok & let it sit overnight. Next day scrub it out well with whatever - plastic, steel wool - it really doesn't matter at this point.

                        Then just start reseasoning - PROPERLY - from scratch. Nothing is ruined or lost - just a little time. :)

                        1. re: Bacardi1

                          "I've been cooking since 1974 with a carbon-steel wok on an electric stove & have turned out wonderful authentic Asian dishes that would make you go back on your words in a nanosecond."

                          ~~~~~

                          and that's just YOUR OPINION. good grief. no need to shout.

                          1. re: hotoynoodle

                            Opinions are all and fine, but let us remember that you wrote:

                            <woks are simply not useful on an electric stove. period. honestly, they are not so great even on a home gas stove. i don't own a wok.>

                            I would say that your opinion lacks the support of long time experience since you don't own a wok, and based on your past posts, you don't seem to be an expert in Chinese cooking neither.

                            I perfectly understand why some people prefer high thermal output stove over an electric stove, but to outright say <you have an electric stove? sorry, but a wok is pointless for you.> is not helpful especially you do not own a wok.

                            It is one thing to say a brick oven is great for pizza. It is an entirely different thing to say that pizza should be not be consumed unless it is made from a brick oven.

                            We should be here to guide people and to share experience, not to out right discourage people from trying (unless you think it is dangerous).

                            1. re: Chemicalkinetics

                              currently not owning a wok is not the same as "never" having owned a wok.

                              if you, or anybody else, can be happy with the results you get using an electric stove and a wok, that's just great. woks are simply not designed to be used with that sort of heat source. right tool for the right job. if a person enjoys cooking with a wok, for whatever reason, then whatever.

                              is there some chow law that i missed and i need to preface everything i write with "imho"?

                              1. re: hotoynoodle

                                Owning a wok for a short period of time does not make for extensive experience, and as I have mentioned that, based on your past posts, you don't seem to be an expert in Chinese cooking.

                                <woks are simply not designed to be used with that sort of heat source>

                                You have mentioned this a few time, but have not yet clarified it. So I like to ask: "Then what is a wok designed for?" Do you see yourself as an expert in wok history? Woks are not designed for an electric stove, but neither do 99% of the cookware out there. Most cookware were invented prior the application of electric stove.

                                Wok (鑊) is the legless version of Ding (鼎), which has a history 3000-4000 years. For example, the ancient text: "鼎大而無足曰鑊". Both ding and wok were originally designed for wood fire, not gas, not electric, not induction, not even coal. Based on your argument, then no one should own a wok unless they use wood fire which really does not give high heat thermal output.

                                http://www.youtube.com/watch?v=sFDT-j...

                                <if you, or anybody else, can be happy with the results you get using an electric stove >

                                I doubt anyone here has said that electric stoves are the best source for wok cooking, but that is far from being pointless or useless. Many people also are unhappy with their frying pans experience on electric stoves as well -- no less than people who are unhappy with their wok experience on electric stoves, but that does not mean they should stop using the frying pans or woks.

                                <is there some chow law ...>

                                No, you didn't miss anything, and you certainly do not need to write IMHO. However, you should also understand that if you are going to state a very bold statement like "you have an electric stove? sorry, but a wok is pointless for you.", then you should expect to boldly defend it. Are you saying that it is ok for you to disagree with others' practice (people who use wok on electric stoves), but it is not ok for these people to defend their practice?

                  2. It is mostly burned oil. Just remove it and re-season the wok. In short, yes, you can save your wok. I have had this happened before. No big deal.

                    1. You can't pour oil in. You need to rub it in with a paper towel. Use an oven mitt to hold the oil paper if you're scared.