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seasoning a wok
Rae_Roo
25-08-2015
Anyone got any useful hints or tips?

Was going to season a new wok tonight, just wondered if any old hands had some useful tips.

I've never seasoned a wok, I've got a Dutch pot that was passed down my in-laws family, it's amazing when cooking, so I'd thought I'd get a wok on the go!
Shrike
25-08-2015
I assume its a stainless steel wok then, not a non-stick which won't need seasoning.
Basically all I do with mine is rub a little cooking oil all over then sit it on a low heat for a couple of minutes until the oil is just a coating sheen.

I do this every time after washing as I use detergent, which apparently you shouldn't, but thats just me!
Toby LaRhone
25-08-2015
http://www.achica.com/ACHICALiving/2...n-wok-cooking/
Rae_Roo
25-08-2015
Cheers, yes It's a new carbon steel, so I'm doing the initial seasoning, will check out the link, thanks again

I'd checked out a few seasoning methods using garlic and spring onion fused oil, so I'm going to give it a best shot!
vosne
26-08-2015
Originally Posted by Rae_Roo:
“Cheers, yes It's a new carbon steel, so I'm doing the initial seasoning, will check out the link, thanks again

I'd checked out a few seasoning methods using garlic and spring onion fused oil, so I'm going to give it a best shot!”

Forget that guff

Bit of oil....wipe it around...heat it up high...turn it down to v. low...15 minutes....turn off let cool. Heat on high again...wipe with oil....5 minutes...turn low again....15 minutes...then cool.

That'll do to start. Each time you use it it should become more non-stick. My 10 quid carbon steel wok is mad slidey. God knows why anyone buys a 40 quid teflon job.

ETA: You just need to let the seasoning build up. It's pretty quick if you use it a lot and you can batter it with metal utensils and whatnot with no problems.
Welsh-lad
26-08-2015
What vosne said ^^^^^

+ if you use it often I wouldn't bother washing it. Just wipe thoroughly with kitchen roll while still hot after you use it.
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