wok seasoning?

Quoted message said:

Sticks barton writes:

i'm looking for a comprehensive guide on properly seasoning
a wok (but i can't use fat/lard etc because of my 'food
politics' 😉 any help would be greatly appreciated.

There are plenty of vegetable oils, take your pick.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Sticks said:

hello all. i'm looking for a comprehensive guide on
properly seasoning a wok (but i can't use fat/lard etc
because of my 'food politics' 😉 any help would be greatly
appreciated.

You can't properly season a wok without some sort of fat.

-sw

On Tue, 25 May 2004 11:55:18 +1000, Sticks <[email hidden]>

Quoted message said:

hello all. i'm looking for a comprehensive guide on
properly seasoning a wok (but i can't use fat/lard etc
because of my 'food politics' 😉 any help would be greatly
appreciated.

Try cooking diced onion in it, then throw away the onion.

The best way to season it is to use it. Don't use detergent
to wash the wok, just lots of hot water, and don't try to
wash it back to its shine- black is your friend.

Cheers Jon

"Sticks" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

hello all. i'm looking for a comprehensive guide on
properly seasoning a wok (but i can't use fat/lard etc
because of my 'food politics' 😉 any help would be greatly
appreciated.

sticks

Assuming a standard mild steel wok. The aim is to coat the
inside with an adhesive coat of partly decomposed oil that
will prevent rusting (mostly) and help prevent sticking. The
outside will also acquire its own coating with time provided
you don't attack it with strong abrasives or allow it to
rust. This sort of steel will rust in a few hours if you
leave it wet.

Wash the wok (and wok chan) in soap and water removing any
kind of laquer or rust. Dry it and add a teaspoon of oil
(maybe more for a big wok), use peanut or canola oil. Slowly
raise the heat swirling the oil about, let it reach smoking
point but not catch on fire, don oven mitts, turn on exhaust
fan, open window, turn off smoke alarm etc. Should it catch
fire throw a big circular lid on it and turn off the gas DO
NOT ADD WATER.

Keep the wok and the oil moving all the time - this is most
important - to distribute the heat on the pan and the oil
in the pan. The oil will brown and thicken somewhat and
start to coat the metal. If the oil refuses to run with
swirling or the wok chan then spread it using a small ball
of paper towel held in tongs. Try not to start a fire or
burn your hands 🙂

After about 5 minutes or so you should end up with an even
brown/black colouring on the metal. Turn off the heat and
allow to cool. If it looks blueish around a grey metal patch
you have burnt all the oil off that part which is NOT the
object of the procedure, if you do this start again and be
more careful. Wipe out any spare oil with paper towel. Wash
with hot water without soap. Dry with paper towel. Rub a
thin film of fresh oil over it to prevent rusting. Your wok
is now seasoned.

After use wash with hot water using a stiff non-metal brush
without soap, dry and coat with clean oil for storage. After
a while the coating will turn full black. You should not
need to re-season unless you burn it, or allow it to rust or
somebody takes to it with soap/steel wool etc. Treat the wok
chan the same way.

David

Sticks <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

hello all. i'm looking for a comprehensive guide on
properly seasoning a wok (but i can't use fat/lard etc
because of my 'food politics' 😉 any help would be greatly
appreciated.

sticks

wokshop.comtips hints season.htmlOpen ↗

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Sticks said:

hello all. i'm looking for a comprehensive guide on
properly seasoning a wok (but i can't use fat/lard etc
because of my 'food politics' 😉 any help would be greatly
appreciated.

sticks

If you aren't going to use any fat at all, then the wok can
really best be used as a steamer. It wouldn't need seasoning
in that case.

Normally the wok would be well scrubbed and rinsed, then
heated slowly with some veg oil rubbed into it. After slow
cooling it would be seasoned.

If you are going to use it for fatless stirfrying, just
scrub and rinse the wok and heat it over high heat until the
metal changes colour a little. Let cool. When using it to
cook, heat it the same way and start cooking. Might work.