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How to Sharpen Serrated Knives: 5 Tips + 3 Mistakes Everyone Makes - IMARKU

How to Sharpen Serrated Knives: 5 Tips + 3 Mistakes Everyone Makes

Are you interested in learning how to sharpen serrated knives? We'll explore how to sharpen a knife, some common mistakes to avoid, and what are the sharpest, highest quality knives on the market.

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How to Remove Rust From Stainless Steel Knife - IMARKU

How to Remove Rust From Stainless Steel Knife

Over time, you will notice rust forming on your knife, and it is crucial that this is removed. As your cleaning guide, this article will tackle removing rust from stainless steel knives and which is the best method to use.
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How to Care For and Maintain Your Kitchen Knives? (8 Mistakes to Avoid) - IMARKU

How to Care For and Maintain Your Kitchen Knives? (8 Mistakes to Avoid)

So how to maintain kitchen knives correctly? It needs to do the care job according to the different materials (stainless steel, carbon steel, alloy steel, ceramic) and usage of them. Keep your kitchen knives sharp and durable by avoiding making those mistakes. 

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How to Clean Carbon Steel Woks - IMARKU

How to Clean Carbon Steel Woks

Carbon steel woks are a staple in Asian cooking. They're light, easy to use, and non-reactive with many spices. The carbon steel material can withstand high temperatures and oil splatter.

Their increased heat retention capabilities lead to faster cooking times, especially on stir-fries and other Asian recipes. Carbon steel woks also have evenly distributed heat distribution capabilities that keep food from sticking to the bottom or sides of the pan. In this article, we will discuss a guide on how to clean carbon steel woks.

imarku wok pan

What to Do Before You Use Wok?

The wok is one of the essential cooking tools in the modern kitchen. It is a small, round-bottomed pot with rounded sides and a flat bottom surface. The wok has a rounded shape that helps to cook food efficiently by reducing the amount of oil or fat required. Woks are made of different materials like cast iron, carbon steel, and stainless steel.

The first thing you will need to do before using a carbon steel wok is to clean it properly. To do this, you can use a brush or sponge to scrub off any dirt from the exterior of the wok. You can also use soap and water for cleaning your wok if you want to keep it hygienic.

After you have cleaned your wok, please put it on top of low heat for about 5 minutes so that it gets rid of any excess oil on its surface. After 5 minutes, wipe off any remaining oil with paper towels or cloths that you have used to clean your wok earlier.

To avoid getting hurt while cooking with a wok, ensure that you wear oven mitts while handling the hot handle of this utensil because they could cause burns if they contact your skin.

imarku wok pan

How to Clean Carbon Steel Wok Regularly?

If you are a chef or a home cook, you certainly want your utensils to be functional and last for long periods. If you purchase high-quality cookware, cleaning them regularly is needed to keep their performance at its peak.

Woks are unique in their ability to withstand constant use or repeated cooking with minimal damage. Here are some ways how to clean carbon steel work regularly.

Washing the Wok

Washing the wok with soap and water is one of the easiest ways to ensure that it does not rust or develop any stains. It also helps remove any food particles and dirt that might have accumulated in the dishwasher. Soak the wok for a few minutes under running water and scrub it with a sponge or brush until all dirt and debris are removed from its surface. Rinse thoroughly with cold water and wipe dry with a soft cloth before storing it away in its container or hanging on a rack next to other cookware.


Tinning is the best way to clean carbon steel wok regularly. This can be done by adding about two tablespoons of baking soda to the water and then scrubbing the wok with a steel scrubber or an old toothbrush. This will remove rust and other unwanted stains from the wok's surface.


Boiling Water

Boiling water is another effective way to keep your carbon steel wok clean, as it removes all types of stains and grease from the surface of your work quickly without damaging its structure or making it rusty. You can use this technique in a large pot, as it will have enough water to boil your wok for about 20 minutes. After that time, remove your wok from the fire and let it cool down until you are ready to rewash it with warm water and detergent.

Salt Water Scrubbing

Saltwater scrubbing is yet another effective way to clean carbon steel woks regularly because it leaves no trace of rust on their surfaces, even if they have been used for years before being washed with salt water scrubbing.


 Do You Have to Wash the Bottom of the Wok?

Woks are made of cast iron, durable, and can last long. However, it does not mean that you should not wash it. To keep your wok in good condition, you should wash it regularly and clean it properly.

Woks are usually made of cast iron, durable, and can last long. However, it does not mean that you should not wash it. To keep your wok in good condition, you should wash it regularly and clean it properly.

The bottom of the wok is vulnerable to rust when left unwashed for extended periods. Cleaning the bottom section involves scrubbing with a brush or sponge dipped in water to remove any accumulated dirt or grime from the pan's surface. The scrubbing will help remove dried food particles that may be stuck on the bottom of the pan due to prolonged use over time.

You can also use a mild detergent like dish soap and warm water when washing your wok if there are stubborn stains on its surface that need extra effort before being obliterated.


How to Clean a Rusted Carbon Steel Wok?

When cleaning a carbon steel wok, you must do it correctly. This is because the natural seasoning of your wok will disappear rapidly if it is cleaned improperly. There are many ways to clean a carbon steel iron pan, some more effective than others. When cleaning any iron cookware, the goal is to remove every trace of rust and reduce build-up on the surface so that it remains as shiny and new as possible. Here are ways how to clean a rusted carbon steel wok.

Using Vinegar

This is the most common method to clean a rusty carbon steel wok. You can try using white or apple cider vinegar, but avoid using soapy water as it will bleach your stainless steel.

Brushing Off With a Soft Brush

The second way to clean your carbon steel wok is by brushing it with a soft brush with abrasive material. This will help quickly remove rust and dirt from the wok's surface. However, ensure that you only use a soft brush and not any other type of brush because this may result in scratching your new cast iron cookware.

Using Salt and Lemon Juice Mixture

You can also use salt and lemon juice mixture to clean your rusty carbon steel wok easily and safely at home or in the kitchen area where you want to keep your new cast iron cookware away from rust and other stains caused by food like oil, grease, tomato sauce or anything else that might stain them over time.

How to Prevent It From Rusting?

One of the biggest problems that we face in our homes is rusting. It's not only a cosmetic problem, but it can also have profound implications—if it gets infected, then you're not going to be able to enjoy your house for more than a few weeks. Here are some ways how to prevent it from rusting.

Keep the Metal Clean

The first step to preventing rust from forming on your metal is to keep it clean. A build-up of dirt and grime will cause the metal to rust more quickly. If you notice any signs of rust, take action immediately by cleaning it with steel wool or a toothbrush. The best way to do this is by dampening a cloth with warm water and wringing out the excess water. You can also rub the surface with an old toothbrush or steel wool.

Keep It Dry

You should also ensure you don't let your tool get wet, as this will lead to corrosion if left unchecked. It's best to store your tools in dry conditions and away from moisture or humidity sources like windowsills or other places where water might accumulate during rainstorms or snowfall seasons (which occur in some parts of the world).

Avoid Contact With Corrosive Substances

You must avoid contacting corrosive substances like acid rain or strong chemicals found near the beach. These substances can damage your tooling if not properly maintained over time.

How to Remove Burnt Bits

People sometimes burn their food and then wonder what to do with the bits of burnt food. A fantastic hint from my family members is putting them in a pot of water, ensuring that the water does not overflow. This should remove the bad taste and smell from your burned food. Here are some ways how to remove burnt bits. If you've also got a stainless steel cookware, you may be also interested in the discoloration of stainless steel

Baking Soda

Baking soda is one of the most popular home remedies for removing burnt bits in your pan. It is an alkaline substance that neutralizes the burnt food's acidity and prevents it from sticking to the pan.

Mix baking soda with water to paste and then apply it to the burnt bits. Let the paste sit for at least 10 minutes, wash it off with hot water, and let it air dry. It will help remove those burnt bits easily without damaging your cookware or making more of them.

Lemon Juice

Lemon juice is another excellent way to eliminate burnt bits in your pan without damaging or making more of them! All you have to do is mix some lemon juice with salt and apply this mixture on top of the burnt bits in your pan before washing it off with hot water. This will help remove that pesky bit entirely, but remember that this method may not work for all types. Try different combinations until you find one that works best for you.

Use Metal Sponges

If you have a metal sponge handy, you can use it to scrape off the burnt bits from your grill, but make sure that it's made from stainless steel or aluminium, as these will not melt in the heat and cause damage to your other components of the grill. If you don't have any sponges handy, use a brush instead and scrub away at the burnt bits until there is nothing left behind on the surface of your grill.

What to Avoid When Cleaning Your Wok?

Always using the right tools and materials is the most important thing to remember when cleaning your wok. Most works come with a steel or carbon steel pan, but you can also purchase high-quality stainless steel woks.

Good quality work will be made from carbon steel, a very dense metal with good heat retention. It can withstand high temperatures without losing its shape or becoming warped.

It would help if you never used soap when cleaning your wok as it will leave a residue behind, which can cause your food to stick to the pan's surface. Instead, use warm water and a natural dishwashing liquid (like Dawn) to help remove any grease from the surface without damaging it.

You should also avoid using harsh detergents, as these may leave traces of detergent on your pan, which could lead to rusting if exposed to moisture over time. You should also avoid using abrasive cleaners as they can scratch the surface of your wok and damage its finish.


Wrapping Up

A carbon steel wok can be very smooth or textured, with various colored patinas. Woks will develop a layer of brown or black rust if they are not dried and left out when wet. This roughened surface is part of a carbon steel wok's traditional appearance and texture; it should not be sanded or buffed off.

It may be removed by cleaning with hot soapy water after cooking. Leaving a carbon steel wok to dry thoroughly, with no food residue inside, before storing it will prevent further rusting, which will help keep your wok clean for longer.

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Everything You Need to Know About Knife Sharpening - IMARKU

Everything You Need to Know About Knife Sharpening

As you can see, sharpening knives is an easy task. All you have to do is put in a little effort and learn how to sharpen your knives properly. Sharpeners come in different shapes and forms. You can choose the one that best suits your needs. By buying the Kitchen Knife Sharpener, you can ensure that your knives are always as sharp as they need to be. It is easy to use and gives you perfect results every time.
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Can Non Stick Go in the Oven - IMARKU

Can Non Stick Go in the Oven

Has the question ever popped into your mind while cooking whether you can place your pan into the oven or not? There must have been times when a recipe in your cookbook required you to cook one part on your stove and the rest in the oven, or have you cook ingredients inside a pan instead of the stove in your oven. 

Continue reading to know whether your pan can be placed inside your oven or not.

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How To Extend the Life of Your Nonstick Pan - IMARKU

How To Extend the Life of Your Nonstick Pan

Nonstick pans rarely survive their first trip to the dish pit since the person cleaning them is likely to take a ball of steel wool to them and very quickly ruin their lovely nonstick coating.

Your first tip, which should go without saying, is to avoid scraping away all of the Teflon coatings the first time you clean your brand new pan.

This article will cover the benefits of a good quality nonstick pan and some great tips on how to extend their life. If you are coming to this post in the hopes of finding out whether or not your pan is beyond saving, we will touch on that briefly at the end. All hope may not yet be lost!

The benefits of a good nonstick pan

We (should) all have at least one good quality nonstick pan in our cooking arsenal. They are incredibly diverse and have many benefits that are often overlooked or underappreciated.

Yes, there are the obvious benefits that you can cook food items like fried eggs without them sticking to the pan. But, many people overlook why this is and how else that affects your cooking.

Nonstick pans allow you to massively reduce the amount of fat and oil that is required during the cooking process. Cooking in a nonstick pan can be incredibly beneficial to your health and is encouraged, especially if you are struggling with high cholesterol. 

Nonstick Cast Iron Frying Pan

They are also far more cost-effective. The pans themselves are cheaper to produce and purchase than the equivalent cast-iron skillet. They are also far more affordable in the long run since they are both easy to clean and reduce the need to buy fats like oil or butter. Learn more tips on how to choose the best nonstick pan.

First steps to protect your nonstick pan

Just like with a cast-iron pan, when you first bring home your new nonstick pan, it's best to season it before use. When the manufacturer distributes pans, they always pass a strict quality assurance control.

However, this does not mean that they are perfect. They have minor blemishes and imperfections that can negatively affect the pan over time. This could become weak and worn far more quickly or simply provide you with an uneven cooking process.

Different from seasoning a stainless steel pan, the first thing you should season/treat nonstick pan is to wipe it out with a damp paper towel and then pat it. Try again with a different cloth hand towel. This is to remove any dust, grit, or grime that may have attached itself to your pan in its time between leaving the production line and arriving in your kitchen.

Next, you should cover your pan's nonstick surface in a very thin layer of neutral cooking oil, like sunflower oil or canola oil. Lastly, heat the pan on a gentle heat for a few minutes. This can be on the burner or by baking it in the oven.

No less than 2 minutes and no more than 5 is ideal. There is no perfect number so don't worry about it too much. Then, wipe the pan out with paper towels until it's completely dry. You're ready to go! This will have removed any imperfections in the Teflon coating before you go to cook your first meal. This process only takes a few minutes but can add years to your pan if you take continually good care of it.

season pans and pots

Extra precautions to extend the life of your nonstick pan

Once you have taken the proper precautions to treat your brand new nonstick cookware, you are ready to start cooking. That means you must consider every aspect of your pans life both during and after the cooking process.

Here are a few extra tips to ensure that you maximize the life of your nonstick pan. They won't allow your pan to live forever. But, you can get much more out of them than you would otherwise.

When Cooking

First, avoid cooking on high heat. The benefits of cooking on high heat, from a culinary perspective, are entirely mitigated by the use of a nonstick pan anyway. You will not get as much of a sear nor will your food items caramelize in the same way.

This is not to say you cant sear food or caramelize it. It's just a slightly different process achieved from the length of cooking more than intensity. High heat can wear down the nonstick coating over time, eventually making it almost redundant. If your nonstick becomes so worn it doesn't stop sticking, you may as well use a different type of pan.

When Cleaning

After the cooking comes everyone's favorite step, the cleaning! As mentioned in the first few opening lines. Do not use steel wool on your nice new pans! It will scratch away the coating and destroy your pan. Use a sponge, with only a slightly rough surface at most, to clean your pans gently.

If you scratch away the surface, you will lose your nonstick features, but your food will cook unevenly. Additionally, the coating will begin to come off in your food, and you may find yourself chowing down on some Teflon flakes. Delightful!

When Storing

Storing these types of pans is one of the more overlooked steps of the cooking process. Stacking nonstick pans on top of each other can cause the bottom of one pan to rub on the nonstick coating of the pan below it. Just like how the steel wool would begin to wear away the nonstick surface, so will your other pans.

There isn't much friction between pans stored in your cupboard, but it's enough to do the damage needed to render them useless. There are two great alternatives for nonstick pan owners.

First, hang your pan from a hook. This avoids any contact and allows you to display your lovely pans. If this isn't an option, consider purchasing foam mats that sit between your pans to reduce friction and increase padding. A kitchen towel works just fine for this too.

season your new pots and pans

Is it too late to save my nonstick pan?

Your pans won't last forever. They aren't designed the same as cast-iron skillets, which, theoretically, can last your entire lifetime. You will be lucky to get 5-7 years out of them at most. While a slightly worn pan isn't going to perform as well as a brand new one, it doesn't mean it's useless.

When the time to finally throw out your old pan comes, it will be because of one of these few things. It has begun to warp and lose its shape entirely, and this is a sign that it's structurally unsound and is likely to break sooner rather than later.

If the nonstick surface comes off when you cook or clean it, throw that pan out immediately! Lastly, and more subtly, if your pan's coating begins to lose its coloring, there is a chance it's starting to wear off without you noticing. 

Just because it's not coming off in big flakes doesn't mean it's not coming off. However, that doesn't mean your pan has lost all hope. You can purchase a variety of nonstick repair sprays which can offer a temporary coating to your pan and extend its life slightly.

This is a short-term fix, there will reach a point where spraying your pan simply doesn't work anymore. But, to squeeze a few more months out of your favorite nonstick pan, this is an excellent solution.

These sprays only work on pans with minor wear! If the coating of your pan comes off in chunks, then spraying it with the nonstick repair is like putting a band-aid on the hole in the hull of your sinking boat. It's not going to do much good, even if it makes you feel a little better.


Hopefully, this article has given you a little more insight into the steps you can take to improve the life of your nonstick pans. They may have a reputation for only lasting a year or so, but that isn't always the case as you can now see.

Just as you will find with most equipment in your kitchen - the better care you take of it the longer it will last. It only requires making a few small changes to the way you use your pans to multiply their life expectancy by 100% to 200%. A pretty good return on investment, if you ask me.

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How to Season a New Cast Iron Dutch Oven - IMARKU

How to Season a New Cast Iron Dutch Oven

Before you decide to plunk down big bucks for an enamel-coated Le Creuset, there's another solution that works much better. Did you know that seasoning your pot will help to preserve the non-stick abilities for a lifetime? But to get the right seasoned surface does take a bit of helpful instruction. Here are simple steps you can do at home to help coat and protect your Dutch oven from start to finish.


What Does It Mean To Season A Dutch Oven?

At first, it sounds (like it sounds) which is adding some salt and pepper or spices to a meal. The same way you would add to a soup or stew when cooking it inside a pot. But this is not what seasoning means when prepping this particular cooking vessel. Seasoning is a more specific term. In science, this process is called Polymerization and used oil that is applied to cast iron and is heated to help oxidize it over the outer surfaces.

In a nutshell, this process is repeated every so often that you clean these select iron additions in your kitchen. The history of this process is a lot older than you think too. It's hard to believe that as far back as 220 A.D. in China when the Han Dynasty perfected melting down iron into sand and clay forms. One great example is the cooking wok which features that iconic black patina sheen. These Woks are never cleaned and only washed with water and wiped dry until they are used again.

A traditional wok contains a very special kind of seasoned surface that also includes using vegetable oil, scallions, and chives to help flavor the food that's cooked inside a wok. If you've ever enjoyed stir fry, you'll notice that flavor always tastes better when you get it from Chinese takeout. It's not because they're adding excess amounts of MSG. It's the successive layers of seasoning that makes Chinese food taste so flavorful!

Now, this isn't always the case with an iron pot that you're using for making stews, braises, or recipes that need to simmer for several hours. Seasoning these surfaces is meant to help preserve metal surfaces so that they can be used for daily use. Seasoning is also used to create the ultimate natural non-stick surface, so food that's cooked inside these vessels will slip right out afterward.

If there is anything leftover inside seasoned iron pots, it can be rinsed with water or even wiped clean with a paper towel. This surface is good for many uses but will need regular maintenance at least 2 to 3 times per year, depending on its usage. This can be done more often if the seasoned surface has become scratched by using metal spatulas or cooking utensils to poke at the food inside your pot.

You don't have to completely strip a seasoned pot to re-season the surface, but there are steps involved that do require some minor prepping. We'll address all of these steps in just the next section.

How To Season A New Dutch Oven

It's fair to say that anything made of iron will typically start to rust if it's not protected with some kind of coating before it's sold in stores. When it comes to cooking vessels and pots, they can be sold pre-seasoned or coated with thin water-soluble shellac to prevent any rust. This shellac is easy to remove with a scrubber sponge and some strong dish soap that you would use on greasy pots and pans.

After this, you dry off your pot with a clean towel or paper towels to remove any water on the surface. Then- you can start the seasoning process. But if you've bought an iron pot that comes seasoned already, you also want to clean this surface and remove that factory seasoning using a scouring pad and some good kitchen soap for greasy pots. Make sure that all of the inside and outside are properly scrubbed to remove as much as possible.

Since you don't know what kind of oil the factory has used (assuming they've used vegetable oil), you want to ensure that your seasoning oil is consistent. Once you start seasoning these surfaces, you need to stick to the same brand or oil type. Even though oil is essentially baked onto the surface, not every type of oil reacts the same way. This can lead to flaking problems or sections that end up in your food, which is the last thing you want to happen.

This is a good time to mention that several oils are used in cooking, and you should know they all have different smoking points. Not that you're going to be exposing these pots to extreme heat, aside from the intended use you want to use them for. Now, this is the extra critical decision that you'll have to make when it comes to deciding which kind of oil to use. Each of these oils has Pros and Cons when used for seasoning. Here's why:

  • Vegetable oil

You probably have sunflower oil in your kitchen and use it for nearly everything. This is a fine oil to use because it's cheap to buy and is what people think of when it comes to cooking oil most time. And though the smoking point is around 400 to 450 degrees Fahrenheit, this makes it ideal for standing up to high heat. The downside is that it's the weakest oil that doesn't last very long at all. It also breaks down faster than other types of oil.

  • Vegetable shortening

Using artificial shortening like Crisco might sound like a good choice if you're sticking to a vegetarian or vegan diet, but this is problematic for seasoning oil for iron pots. Instead of getting a true patina-like sheen, the surface ends up being continually sticky. It's just not a good choice for using when seasoning any cooking vessel. Aside from that, Crisco has a smoke point of just 360 degrees Fahrenheit.

  • Grapeseed oil

While this isn't the most expensive oil on the market, it might be hard to track down at your local supermarket. It also has an excellent smoke point that doesn't start until you reach 420 degrees Fahrenheit. It's a strong favorite for experienced professionals, and it is the best choice for all-around non-stick abilities and long-lasting performance. This oil has a neutral flavor that doesn't affect your food either, making it ideal for many pot recipes.

  • Canola oil

Everyone loves canola oil because it's healthy, but when it comes to seasoning, it will pass with a C+ grade. It's average enough to be in every kitchen and has a good smoke point of 425 to 450 degrees. The problem is that it breaks down just as fast as vegetable oil and the first coating is not very smooth looking, urging a second seasoning to remedy this. Then again, it's cheap and doesn't affect the flavor of your food either.

  • Peanut oil

This oil isn't going to be any problem unless you don't like your meals with the added essence of peanut. You certainly don't want to use this if you have an allergy, but the smoking point is an impressive 450 degrees Fahrenheit! This doesn't apply to every brand of peanut oil, so only the refined versions will stand up better. Finding these refined versions is a matter of searching for the one that says 100% peanut oil on the label.

  • Extra Virgin olive oil

Many websites will try to tell you that olive oil is terrible for seasoning, but using extra virgin olive oil is an exception. It has a smoke point of 375 degrees and does have a tricky application point when you first put this onto exposed heated iron pots. This is part of the bonding process which if you aren't following the instructions correctly, will crack off too soon because it didn't bond correctly.

  • Avocado oil

Avocado oil is a very pricy oil to use, and there is a good reason why it can work for your cooking needs. If you're doing any kind of hot baking with your pot, avocado oil has a smoke point of 520 degrees Fahrenheit. This is especially good if you're into using this pot inside outdoor pizza ovens that have high heat. It also requires that you heat your iron to these temperatures for the seasoning process, which is a risk of getting burned if you aren't careful.

  • Flaxseed oil

This is relatively new to the oil category and is certainly celebrated for being the toughest of the bunch. The key to success here is using the least amount of oil to coat the surfaces to get the desired effect with the iron being just hot enough to hold with an oven mitt. The next part is heating this to at least 500 degrees to bake it onto the surface. This is more of a waiting game than anything but the results are worth it.

Enameled Cast Iron Dutch Oven Blue Color | 5-Quart | imarku

What You'll Need

Now that you have a better understanding of oil and how many different types of oil can be used for seasoning a new cast-iron Dutch oven, you'll need some other accessories to start. The most important item that you'll need is a good pair of oven mitts. This is because your pot will be relatively hot when you apply oil to it. You don't want to get burned, and considering that all iron pots conduct heat so well, you could easily burn your hands.

The next item is obviously your oil, so choose the selected oil that's dedicated to seasoning your pots that isn't used for cooking in any way. This way you have the same result each time that won't create the potential for a seasoned surface to fail. Using different brands of oil could potentially start to separate from each layer and end up in your food. This is why each layer will bond perfectly to each other and help your pot's last generations.

You also need an application rag. The easiest is to use a lint-free bandana cloth. This keeps fabric particles off of your iron surface and the lay of oil leftover is a smooth layer. You can store this rag inside a Ziplock bag until you use it next. If your rag starts to get icky or smells weird, then toss it into the garbage. Bandanas aren't very expensive, and you can buy a big pack of them for next to nothing.

You also need to use your kitchen oven to heat your pot. Keep in mind that each type of oil that's used requires specific temperatures to apply your coating of oil. If you happen to have a digital thermometer, this is excellent to see if your pot is at the right temperature to apply the oil. The other consideration is opening a kitchen window to let out the smell of your oil that's baking. It's not a terrible smell, but for most people, it can smell odd. 

Enameled Cast Iron Dutch Oven Blue Color | 5-Quart | imarku


The first seasoning of any cast-iron pot is going to be the most important, which is even more reason to be prepared beforehand. You want to clean your pot using a scouring sponge and dish soap to remove anything on the surface of your pot inside and out. If it comes with a lid, this should also be cleaned so it will be seasoned as well. All of the surfaces need to be dried with a lint-free towel and then it's ready for these critical steps.

  • Preheat your oven

According to the type of oil that you're using, heat the oven to that recommended temperature. Check the section in this article for cooking oils to use as a guide. According to the smoking point with each selected type of cooking oil, this is important to get your oil to bond with the iron surfaces. Open some windows for the entire seasoning period just in case there are oil fumes or there is minimal smoke coming off of your pot as it bakes.

  • Heat up your cooking vessel

This initial heating-up stage not only helps to heat the iron surfaces but also evaporates any water that was used while washing your pot. Be sure to have room for your pot and lid separated on different oven shelves. It only needs half an hour to get hot since iron conducts heat easily. Now remove the pot and lid from the oven and place it onto your stovetop to cool down a little bit. Always use kitchen mitts so you don't get burned.

  • Give your pot a coat of oil

Don't allow your pot to get cold, since it needs to be hot enough to start the Polymerization. This is where a coat of oil starts to dry when it touches a hot dry surface. Coat the inside surface first since this is where your food is going. The outside can be completed after the first bake-out. Only apply a thin layer of cooking oil using a bandana to spread it around. This layer only needs to be a simple sheen and not dripping anywhere to be sufficient.

  • Allow baking for 1-hour

The first time should always be a full hour but after this, each seasoning in the oven is just 45 minutes. That initial layer needs to be baked so it gets nice and dark like a black patina. It should be smooth and shiny but never sticky or tacky whatsoever. If this happens, you need to start back at the beginning and use a thinner layer of oil.

  • Repeat 2-3 times

Once your pot is seasoned on the inside, you can repeat the process on the outside and also for the lid. Keep track of the layers that are put down. You only need 2 or 3 layers for a new pot that will be optimal for cooking after this. Try to reserve an afternoon that gives you at least 4 to 5 hours to complete the seasoning process. When you're done, you won't need to re-season your pots for at least 3 to 4 months depending on what you cook or how it's used.

Enameled Cast Iron Dutch Oven Blue Color | 5-Quart | imarku


Learning to season a cast iron Dutch oven is not so hard when you review all of these steps. The hard part comes from being careful so you don't get burned while handling a hot pot. The rest of the work is simply following the steps and sticking to these recommended tips. Your hard work will pay off with a pot that is well seasoned and will last a lifetime using this simple method for making a non-stick cooking surface for your cast-iron cooking pot.

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How to Clean Your Dutch Oven - IMARKU

How to Clean Your Dutch Oven

Owning a Dutch oven is one of the last kitchen accessories that are considered an all-in-one solution for cooking and baking. Yet, so many people might be cleaning their Dutch ovens in a wrong way, which will lower their performance and leave it wide open to future damage. This guide will give you excellent tips and proper steps to clean Dutch ovens the right way.

Do You Clean A Dutch Oven? –Tips To Follow

It’s a fair question to ask and obviously, it's essential to clean Dutch ovens after each use. If you haven't owned this type of cast iron cooking vessel before, you’ll know that they need to be seasoned if they don’t come with an enameled cooking surface. Either way, both surfaces are enameled or not; need to be cleaned after each use. This is achieved by taking some very simple steps that are used for both types of Dutch ovens.

  • Tackle the outside first

No matter what type of cooking dish you’ve prepared, most Dutch ovens are a go-to favorite for stews and braised meat dishes. This often includes a fair amount of simmering that also includes dome initial boiling. There might be an occasional rolling boil foam-over that results when you first hit that peak boiling point. Other times, you might simply have simple spills or drips from placing a wooden spoon on the rim that dribbles juices down the outside edges of your pot.

To start the first part of cleaning, you'll need to rinse off your pot with hot water in your sink. Start with the outside since that's what you want to have a good grip on for cleaning the inside. Use a standard kitchen sponge that has a dual scrubber on the opposite side. A generous amount of dish-washing liquid and moderate scrubbing is all that's needed to remove drips or spills on the outside.

Clean the sides and the bottom of the pot until you cannot see any more residual drips and particles stuck to the outside. Rinse these surfaces off and double-check the pot handles too. These can have hidden food drips hiding underneath them that will be harder to clean if you missed them the first time around. By this point, you'll be ready to start cleaning the interior of your cast iron pot.

  • Be gentle with the interior

If you have some real caked-on residue inside your Dutch oven, you'll want to start with a generous hot water soak. This works best when you add a bit of soapy water added to loosen those dried-up surfaces easier. Wait for about 10 minutes before you start cleaning the inside of the pot, so set it aside and clean something else until it’s ready. You should use a regular kitchen sponge with a nylon scrubber on one side for cleaning non-enamel surfaces.

If the build-up is very stubborn, use a tablespoon or two of baking soda on your sponge to help break down that gunk from damaging the cast iron. Enameled pots are very different and should be cleaned the same way that you clean frying pans with Teflon coatings. Once you've cleaned the inside of your pot, give it a good rinse and double-check the outside for any leftovers that haven't been washed off.

A gentle paste created from baking soda and water is soft enough to become a micro-abrasive cleaning powder that helps break down stubborn food residue. Some people have even filled their pot with water with some baking soda and brought it to a boil to remove residue easier. The traditional method is using a standard nylon-based scrubber and dish soap, so be sure to use light pressure when scrubbing an uncoated cast iron vessel.

After it’s cleaned and dried, it will also need to be seasoned on all exposed surfaces, by heating on your stovetop, coated with a layer of vegetable oil, and then baked inside your oven at 200 degrees Fahrenheit for an hour. the more layers that are added, the better that your seasoning will perform as a non-stick surface.

  • Beware of cracks

It might sound impossible that a cast iron pot will develop cracks, yet you would be even more surprised to hear that enameled pots can develop cracks too. Heating cast iron on your stovetop will cause minor heat expansion and contraction for any enamel surface. This is why it will be important to pay close attention to developing cracks that start to appear each time you use your Dutch oven.

The problems start when you see tiny bits of enamel that are missing from your pot. This means that the enamel is starting to fail and will be time to replace this pot or have the enamel removed completely so you can still use it. At that point, it will be necessary to season the surface of the cast iron so it can still have non-stick abilities.

Enameled Cast Iron Dutch Oven Red Color | 5-Quart | imarku

How Often To Clean A Dutch Oven?

If you’re using Dutch ovens to cook dishes that will leave residue along the inside of the pot, you’ll need to clean it every time it’s used. For some dishes, it’s a matter of cleaning the inside of the pot with a paper towel to wipe away any greasy excess. If the pot needs to be washed with soap and water, you can be sure that it needs to be seasoned afterward to protect the cooking surface.

Using a cast-iron pot for baking bread might only require wiping the inside clean with a few paper towels. Anything with sauces or braises will always need cleaning after these dishes are finished. If you're using this vessel every day for cooking, you can bet it will need cleaning when liquids are involved.


Enameled Cast Iron Dutch Oven Red Color | 5-Quart | imarku

How To Clean An Enameled Cast Iron Dutch Oven?

When it comes to cleaning cast iron enameled surfaces, you need to be delicate and think about gentle scrubbing instead of using force.

You should always soak your pot in hot soapy water (not boiling hot), but hot enough to soften any baked-on foods and sauces. The rest can be removed using a nylon sponge and gentle circular motions over each area that has food or residue left behind. When the interior is clean, simply dry the surface with a towel and store your pot until you need it again.

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How To Oil And Maintain A Cutting Board - IMARKU

How To Oil And Maintain A Cutting Board

The single favorite kitchen tool for a chef is undoubtedly a good knife. However, a good knife can be nothing without a good cutting board. These boards are one of the most used kitchen tools that you will find in everyone's house. Of course, these boards will need TLC sometimes.

That way, they will provide you with great services for a long time. The best way to maintain them is by treating them with oil. As such, it will extend the lifespan of your board, and you will never have crack or warp on it. Continue reading the post to learn how to do it in the right way.


What's the Main Reason For Oiling A Chopping Board?

Just like your hair needs conditioning to keep it lustrous and shiny, the same goes with chopping boards. A conditioned chopping board becomes waterproof. As such, it doesn't absorb moisture, resulting in less odor from food.

Besides, a chopping board conditioned with oil protects it from bacteria. Also, it prevents the board from warping and splitting. Warping isn't good because the board would wobble whenever you work with it. Whereas splitting results in having little cracks on the board that harbor food junk and moisture.

Hence, the only preventive measure that you can take is periodically rubbing the wooden board with high-quality food-grade oils. When applied once or twice every month, it allows the board to last for many years to come. Chopping boards that don't receive proper oiling will become unsafe for use.

Furthermore, having some kind of protective layer on the board prevents any kind of liquid stains from getting stuck on the board's surface. Therefore, if you love enjoying a fresh beet salad or even sipping wine from the glass while cooking, oiling the board saves it from accidental spills and stains.

There is no denying that oiling your chopping board has many advantages. Hence, if you believe that these boards are just pieces of wood and don't need much attention, think again.

What Kind of Oil Can You Use?

Because wood is porous, you won't see it absorbing water or other kinds of spills. And, liquid build-up on wood leads to consequences. Wood that accommodates moisture tends to crack or warp. Besides, any kind of damp surface will become home to mold and bacteria.

Hence, you need to make sure that the board doesn't absorb water while maintaining the same. Moreover, anything that you put on the board might end up getting mixed with your food. So, be careful when cleaning and maintaining the board. Here is some kind of oil that is good for your board.

1. Fractionated coconut oil

When fat is removed from regular coconut oil, you get this special kind of oil. It is different from the other kinds of oil in retail stores. It is food safe and comes with a long, stable shelf life. The oil keeps the beard moisturized.

As such, it won't crack or absorb bacteria. Take a teaspoonful of the oil and spread it on the board's surface. Rub it for some time using your hand and allow it to sit for at least six hours.

2. Mineral oil

It is another great substance for maintaining your kitchen board. You will find many products labeled as mineral oil. But you should look out for the one that contains liquid paraffin. Besides, they are considered food-grade substances. They are easy to digest.

It is inert, shelf-stable, and doesn't have an odor. For best results, apply in small amounts and use a damp cloth. The wood takes around 2 to 4 hours to absorb the oil. Next, use a paper towel or cloth to wipe off anything that's not absorbed.

3. Beeswax

If you want your chopping board to look new always, treat it with beeswax. It's a natural substance that helps retain moisture in the wood and makes it shine. Moreover, it is water-resistant and food safe. However, wood finds it hard to absorb.

So, you have to combine it with either coconut or mineral oil. Apply the mixture in moderate amounts on the board and allow it to sit for 4 to 6 hours. Also, wipe off anything that's in excess.

How to Perfectly Oil a Chopping Board

Think twice if you believe that oiling chopping boards are complicated and time-consuming. Here are simple steps that you can follow. However, make sure that you have a dry, clean cutting board.

1. Pour an adequate amount of oil on the board

Start the process by pouring whatever kind of oil you have on the board's surface. Apply the oil one side at a time and be generous. You don't want to see all of it pooling up on one side of the board. So, add little by little and move on to the next step.

2. Rub it

Grab a paper towel or a piece of clean, soft cloth to rub the oils you have put on the chopping board. Make sure to rub onto the surface in a circular motion. That way, the board will absorb the oils better. Also, ensure that every inch of the board has received oiling.

3. Wipe away extra oil

When you are done rubbing the board, look out for areas that appear to be a bit oily from the rest. Allow about ten minutes before you inspect the board for excess oils. Now that you know, wipe them away. When you do that, it prevents the board from getting cracked because of accumulated liquid.

4. Repeat the steps

After completing one round of oiling, you may want to do another. Moreover, it is useful for both new and old boards. For the new ones, it helps them because they haven't received such treatment earlier. Repeating the steps is needed for boards that didn't receive proper oiling for several months.

5. Allow the board to sit overnight

When everything is done, and you are satisfied with the overall process of oiling the board, it is time for you to proceed with the last step. It involves putting the board on a dishrack, for example, and allowing it to sit overnight. But if you are in a hurry, at least wait for about three to four hours.

Keep in mind that the better would be the wood fibers if they soak up the oil for a longer time. However, never store your board until you are convinced that it is completely dry.


When to Oil Your Chopping Board? And How Frequently?

When it comes to oiling your chopping board, there is no definite timeframe that you should follow. In short, there is no magic formula through which you can find out when to condition your chopping board. The only way to know whether or not you need oiling the board is to have a good look.

When you take a good look at the board, you can find out its exact condition. As such, it will help you decide for yourself whether the time has arrived for the board's maintenance or have to wait for a couple of weeks to carry out the process.

However, if you notice grayish, dry, light-colored patches in the board's center, it is time. To lead a healthy life, you should maintain a clean lifestyle. And it includes everything in the house. Chopping boards should be kept clean, and daily maintenance with hot soapy water can do the trick.

Apart from that, you should give the boards proper oiling so that it prevents the surface from drying out. As said, there is no fixed time for oiling the boards. Some people do that once a month, some twice or thrice a year, whereas some others put oils on their chopping boards every week.

Despite that, if you are still looking for a magic formula to follow, do it eight times a year. But if you use the boards, you may need to oil them once every month. Because you use the board frequently, you need to wash them after use as well. As a result, you need more oiling.

Besides, the climate is another important aspect that you have to consider. Typically, the chopping boards need more oiling during the winter months. That's because your house will be dry, and you need to switch on the heater regularly.

When you notice that the board is splitting badly, maybe it's time for you to buy a new one. Moisture and food get trapped inside them and becomes a hub for bacteria and other harmful microorganisms.



There is no denying that keeping the board oiled will help it last for many years. While these boards require much effort and care, they are a great addition to your kitchen. Besides, your knives remain sharp as well.

However, use food-grade substances on the board when maintaining it because they will be in direct contact with food. Also, keep in mind not to use certain types of oil on the board. So, maintaining your chopping board is easy if you know how to do it in the right way.

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How to Sharpen Steak Knives - IMARKU

How to Sharpen Steak Knives

No one wants to butcher their meat by trying to cut through it with a blunt knife. The good news is that sharpening your steak knives will be very simple. It will just take a few minutes and requires some basic tools. So, use these tips to get back to effortlessly slicing through a steak. Do you know how to sharpen a steak knife now?
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5 Skillet Cooking Techniques You Need to Understand - IMARKU

5 Skillet Cooking Techniques You Need to Understand

In most kitchens, homeowners consider skillets as stovetop heroes. The kitchen equipment is usually at the centerpiece of all the cooking sets due to their versatility when handling or using them for cooking. For a skillet to take the beating and keep offering top cooking results without any issues, it should come with effective, versatility, and durability features.
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