Using starchy rice water to clean cast iron pans/carbon steel woks?
Hello, I'm pretty sure this is the right board (was debating whether it was "home cooking" or "cookware")... but I just read in "The Wisdom of the Chinese Kitchen" cookbook by Grace Young, she mentions that a lot of Chinese people traditionally used the starchy water used to rinse rice to clean carbon steel woks... and somehow the starch retains the seasoning and reduces the necessity of reseasoning the pans... does anyone have any experience with this?
It just feels counter intuitive, I'd feel like the starch would rub off the seasoning while wiping the pan and... well... the water will rust the pan if not wiped off right away. (Unless it was implied to wipe away the excess water...?)
Anyways, any input would help.,. maintaining the seasoning on my CI is such a PITA :(
I would think in some areas they'd use the water because clean water was a scarce commodity, to be re-used rather than tossed out.
I first read about this in Grace Young's "Breath of a Wok." In that book, she says that she saves four cups of rice rinsing water, pours it into the wok, and lets it stand for about 5 or 10 minutes. By that time, the wok has soaked long enough so that food particles can be removed easily. Also, the starch particles in the water get rid of the greasiness in the wok without the need of soap.
I've been saving my rice rinsing water ever since--as long as I'm making rice anyway. It works. Amazingly well. The starch in the water most definitely does not rub off the seasoning. And it really does get rid of the greasiness without requiring any soap. I'm not drying the wok by hand, by the way. As soon as it's washed, I put it on a burner over low heat to dry.
I've never tried this with my cast iron pans, just with my wok. But that's mainly because I'm usually cooking rice only when using my wok, not when using my CI.
I won't over think this. I think the starchy rice water is just something that work, but not much better than plain water. It may be one of these grandmother era technique that no one really uses anymore. I have never seen professional Chinese chefs do this to their woks.
As for maintaining your cast iron cookware, what are the problems? Different people encounter different problems.
Watching chefs clean their woks, they either ladle in water or use the nozzle/faucet in the stove area. Hold brush with tongs and wipe/scrub, dump water, add fresh water, swirl, dump water, add oil, cook. The wok is over the burner during the cleaning, the burner is on, but low heat. I think the water is hot not cold.
For home use, add water to hot wok, clean, rinse, heat wok, add oil, distribute oil, drain, wipe, cool.