Boiling/steaming with wok

[anticuchos]

Good or bad? I been reading the bamboo steamer thread, and I see that many of you steam with your wok. But in another thread about getting a new wok or not, a link (see below) was posted, and it mentioned not to steam with it. http://www.thaifoodandtravel.com/features/wok1.html Ctrl+F: steam

 

[Haggis]

I have known about this before, and yes it can potentially remove the beautiful patina you have built up (the same with cooking a dish with a lot of liquid such as a thai green or red curry). However since steaming is a fairly quick method and you are not going to be doing it continually I believe it's OK to do. I do it with a couple of nice large 12" bamboo steamers, it's the easiest way to steam large amount of vegetables and other things.

If worst comes to the worst and some patina does flake off just re-season it. Or season it after you finish boiling/steaming anyway.

 

[anticuchos]

So it is totally safe to continue using the wok if pieces flake off and reveal the stuff under the coating? I am paranoid over the things under the coating affecting the food.

 

[Haggis]

Just season it again. Use the same process as when you first season a wok.

Heat the wok up nice and hot, wipe some oil (with a high smoke point) onto the surface of the wok and let it burn on to it. Repeat until completely seasoned again.