Hello,
I have a wok hanging around that I've never used, I bought it brand new but never used it.
I've read that new woks need to be seasoned but cleaned properly first. The problem I am having is that I don't know what kind of surface my wok has. It is round with a metal welded on handle and has a black shiny coating.
When I put it on the wok ring over the stove it lets out a terrible smelling fume. I figured this is the protective oil that must be cleaned off. So I boiled water in the wok but the fume would not let up and now the boiled water smelled like fumes.
I don't know if I am supposed to be doing this until those fumes go away or if I am supposed to start seasoning the wok anyway (I sort of don't trust putting food on something that releases fumes like that).
Hopefully someone who knows about this stuff can chime in. Also, this is my first post so be kind .
I have a wok hanging around that I've never used, I bought it brand new but never used it.
I've read that new woks need to be seasoned but cleaned properly first. The problem I am having is that I don't know what kind of surface my wok has. It is round with a metal welded on handle and has a black shiny coating.
When I put it on the wok ring over the stove it lets out a terrible smelling fume. I figured this is the protective oil that must be cleaned off. So I boiled water in the wok but the fume would not let up and now the boiled water smelled like fumes.
I don't know if I am supposed to be doing this until those fumes go away or if I am supposed to start seasoning the wok anyway (I sort of don't trust putting food on something that releases fumes like that).
Hopefully someone who knows about this stuff can chime in. Also, this is my first post so be kind .