Fisher's Mom
Executive Chef
Okay, I bought a new 18" round bottomed stainless steel wok by Eastman Outdoors. It came with an instructional DVD, which I did watch. Apparently, they intend for you to use these with an outdoor, stand-alone wok stove thing, which I didn't buy. I had purchased a wok ring for use on my gas stove. The care instructions for the wok said to season it first with peanut oil over medium heat. I was surprised because I didn't know you should season stainless steel but then again, I know very little about cooking!
I just tried seasoning it tonight but immediately, the oil burned on the bottom of the wok. Maybe I'm not using the ring right. I took the grate off of the burner and set the ring down around the burner. The ring seems kind of shallow and the bottom of the wok is in the flame. Is this right? Should the flame be touching the wok? I has the burner on medium setting but maybe that was still too hot? Does anyone know what I did wrong and how to do it right? I'm going to be scrubbing the bottom of the wok for a while, I think. It's a burnt black mess. (It's not supposed to be like that, is it?)
Ya'll are the best and I've learned so much here the past couple of weeks. Thanks in advance for any insights into my latest kitchen mess!
I just tried seasoning it tonight but immediately, the oil burned on the bottom of the wok. Maybe I'm not using the ring right. I took the grate off of the burner and set the ring down around the burner. The ring seems kind of shallow and the bottom of the wok is in the flame. Is this right? Should the flame be touching the wok? I has the burner on medium setting but maybe that was still too hot? Does anyone know what I did wrong and how to do it right? I'm going to be scrubbing the bottom of the wok for a while, I think. It's a burnt black mess. (It's not supposed to be like that, is it?)
Ya'll are the best and I've learned so much here the past couple of weeks. Thanks in advance for any insights into my latest kitchen mess!