Carbon Steel Wok - does it look right?
- Thread starter hagalaz
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Carbon steel woks are inexpensive. Your seasoning is on the right track. The dark area of the flat bottom is good. You need to get the rest of the wok to look like that. Is the rest of the wok (handles) ovenproof?
Andy M.
Certified Pretend Chef
OK, but it may be oven safe to 350ºF or 400ºF. Can you look that up?
Otherwise, consider this:
My wok has a wood handle with a ring on the end to hang the wok from. The ring is just the end of a long screw that fastens the handle to the wok. Maybe you can unscrew it . . .
Otherwise, consider this:
My wok has a wood handle with a ring on the end to hang the wok from. The ring is just the end of a long screw that fastens the handle to the wok. Maybe you can unscrew it . . .
pepperhead212
Executive Chef
Welcome to the forum!
Like Andy, I was also going to ask you if the handle unscrews? And how hot that handle is rated for? Usually those are rated fairly high, since woks are used on high heat, and often have gas flames coming up the sides, so maybe it will be high enough to oven cure it. Just because it's cheap doesn't mean the handle won't be heat resistant.
If oven seasoning doesn't seem like a good option, do you have a gas grill maybe, with a side burner you could cook on? Or even on the grill itself, to season it? Anything to heat much of the wok up, would be better than sitting on an electric burner. Or maybe you have a friend with a gas range, you could offer to cook some Chinese for them, if they let you season the wok there! Once it is seasoned well, you won't have to worry about it - just use it frequently, to keep it seasoned, like cast iron.
Like Andy, I was also going to ask you if the handle unscrews? And how hot that handle is rated for? Usually those are rated fairly high, since woks are used on high heat, and often have gas flames coming up the sides, so maybe it will be high enough to oven cure it. Just because it's cheap doesn't mean the handle won't be heat resistant.
If oven seasoning doesn't seem like a good option, do you have a gas grill maybe, with a side burner you could cook on? Or even on the grill itself, to season it? Anything to heat much of the wok up, would be better than sitting on an electric burner. Or maybe you have a friend with a gas range, you could offer to cook some Chinese for them, if they let you season the wok there! Once it is seasoned well, you won't have to worry about it - just use it frequently, to keep it seasoned, like cast iron.
