When I marinate meats with cornstarch, a certain amount cornstarch always sticks to my carbon steel wok. Is this normal? Am I doing something wrong?
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Some will stick in most cases. It can be minimized a bit by having enough oil present and heated to near smoking when the meat goes in.
After that, I just deglaze with broth (chicken or beef depending on the meat) and it all comes up and goes into the sauce.Comment
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Yup, corn starch, sauces, breading will gunk up & stick to carbon & CI. Deglaze it as ‘Ol Jim said or water & a plastic scraper I use in the cleaning process. Yer wok has to be hot (please not blazin) when ya clean it. If ya sort of burned it on , salt, a rag or paper toweling & hot water will git the real tough stuff.Last edited by FireMan; January 13, 2023, 05:32 PM.Comment
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When you place food in the wok, make sure it touches the oil briefly on the way in before it hits the metal.
hunks that fall off may stick, just scape them out between batches and clean at the end.Comment
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Also, sometimes a splash of soy sauce in the cook will simply deglaze as you are stir fryin.Comment
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Having a stainless steal wok I have to spot season it every time I cook in it. I have found that spot seasoning helps keep my cast iron pans non-stick too. Let the wok heat over medium heat. Then add your oil. Bring the oil up to its smoke point and remove the wok from the heat. Let it cool for a couple of minutes and then start cooking. Might help--Comment
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I have the same issue. I tried using less cornstarch than the recipe called for. It helped a little. Now I just SF the protein in batches then clean the wok before the next steps. Quickly put the hot wok under running water, scrape out the gunk, reheat to smoking, add oil good to go. I saw someone on YouTube do this and it seems like a good solution.
I hate when the wok and my spatula are covered in that gunk. This adds a step but gets rid of the gunk.Comment
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That could be a country song….Comment
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