hookied_up
Assistant Cook
I always loved asian cooking, and have always wanted one so I finally picked one up from the asian grocery. I will have to measure it but I am guessing it is about 14 inches across at the top. I payed about $13.00 for it. I brought it home and washed it and immediatley used it for stir fry that night. I knew I was supposed to season it but I couldn't wait.
I decided tonight to finally season it, as I type this actually. I will hopefully have an after pic soon, if all goes well. The following is the method I used.
mmm-yoso!!!: "Wokking" the Wok
So was this a good method to season my wok? Would it have maybe been a better idea to do this on the grill outside? It hasn't really smoked but did set off the smoke alarm once. I am on round 2 of four in the oven and keeping a close eye on things, with fire extinguisher ready. I used corn oil, is that OK?
Anything else I should know other than the cleaning instructions and info contained there? Tips? Tricks? Ancient secrets?
I am also looking for any new and interesting uses for my wok. So far I have made lo mein, (soft noodles, meat and veggies)and stir fry in it a couple times and it turned out great. I dont have a high output stove, just regular gas burners, so I cant get the really high heat going like they can in most resteraunts. Also it is a round bottom wok, and did not come with the ring for the bottom to make it sit without tipping over. Much better than a regular frying pan if even just for the extra room I had. I am hoping to notice a difference once it is properly seasoned. I am hoping to become a pro with this thing, so any info would be appreciated.
I will post the after pic as soon as I am done with the seasoning process.
I decided tonight to finally season it, as I type this actually. I will hopefully have an after pic soon, if all goes well. The following is the method I used.
mmm-yoso!!!: "Wokking" the Wok
So was this a good method to season my wok? Would it have maybe been a better idea to do this on the grill outside? It hasn't really smoked but did set off the smoke alarm once. I am on round 2 of four in the oven and keeping a close eye on things, with fire extinguisher ready. I used corn oil, is that OK?
Anything else I should know other than the cleaning instructions and info contained there? Tips? Tricks? Ancient secrets?
I am also looking for any new and interesting uses for my wok. So far I have made lo mein, (soft noodles, meat and veggies)and stir fry in it a couple times and it turned out great. I dont have a high output stove, just regular gas burners, so I cant get the really high heat going like they can in most resteraunts. Also it is a round bottom wok, and did not come with the ring for the bottom to make it sit without tipping over. Much better than a regular frying pan if even just for the extra room I had. I am hoping to notice a difference once it is properly seasoned. I am hoping to become a pro with this thing, so any info would be appreciated.
I will post the after pic as soon as I am done with the seasoning process.
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