Disertakan sekali arahan untuk wok seasoning yang aku turuti dengan taat. Sayangnya, baru dua kali pakai dah berkarat! Bayangkan betapa punahnya rasa hati ni. Dalam berkira-kira hendak membuang wok ini, hatiku yang rasa tak senang ni mencari-cari apa silapnya. Akhirnya aku jumpa juga puncanya, kesilapan yang berpunca dari kejahilanku sendiri dalam menjaga peralatan memasak carbon steel.
Berikut merupakan komen dari Helen Chen, anak cef terkemuka Joyce Chen berkenaan dengan wok carbon steel:
Carbon steel must be seasoned. This sounds like it might make food taste better but it doesn’t, it just keeps the pan from rusting. Takes a good 6 months of almost daily use for a wok to get really seasoned. If you like to season, get carbon steel. If you don’t plan to use your wok more than 3x a week, the oil you use to season it will eventually get tacky, attract dust, and it may rust. When people see rust, they may think they need a new one. Nope! All you need to do is clean the rust off and re-season. In a Chinese kitchen the wok is used daily, and often sits on the burner just waiting for the next meal to be made in it, so seasoning is not a problem. If you live near the ocean a carbon steel wok may rust more easily due to the high moisture content in the air. -Helen Chen-Begitu juga dengan panduan penjagaan carbon steel wok dari laman web Thai Food & Travel:
In the stores, carbon steel woks come covered with a coating of machine oil to keep the metal from rusting, so be careful when going through the stack of woks while making your choice not to get the dirty oil all over your hands, arms and clothing. When you get home and are ready to season the wok you've selected, rinse thoroughly with lots of hot, soapy water to remove every trace of the machine oil. (If you have an old rusty wok stuffed somewhere in your garage from a previous attempt at wok cooking, it is most likely made of carbon steel and can be seasoned as described below. Just rinse well, scrubbing off the rust, before proceeding.) -Kasma Loha-unchit-Nampaknya aku hanya buat sekali seasoning, pastinya tidak mencukupi. Sudahnya aku bersihkan karat2 yang ada, dan buat lagi proses seasoning.
Syukur! nasib baik tak kena buang wok ni. Memang berbeza kalau buat mi goreng guna wok ni berbanding guna kuali lain. Hasilnya seperti makan mi goreng di luar yang sedikit hangus. Tu yang sayang nak buang, lebih-lebih lagi di sini memang susah nak mencari street food yang halal atau restoran mamak yang murah. Mungkin sebab tu ramai yang syorkan carbon steel wok sebagai pilihan.
Masa hari Boxing Day Sale lepas yang dipenuhi dengan aktiviti mencuci-mata di DFO Brisbane, aku berjaya tambah koleksi. Kali ni stainless steel pan pula.
Ini pun sekadar nak mencuba dulu. Umum tau peralatan memasak stainless steel agak berat. Dah la aku ni kecik. Kalau rasa-rasa serasi, akan datang boleh la beli satu set pula.
