Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Cooking Equipment - Tips => Topic started by: Smokin Don on June 25, 2014, 01:26:16 AM
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Jun 24 2014
Years ago I was into stir fried Asian cooking and had a wok. Then I kind of got away from it and not sure what happened to the wok. Cooking out a stir fried dish is good with chicken or fish and I have done a lot just in a flat skillet. I decided to get another wok and do some stir frying outdoors on my gas burner.
Gas is a better heat source for using a wok than my electric stove and it will be much easier getting all done at the same time outdoors in the same area. It will save this old man from running back and forth or taking the meat inside to hold while doing a quick stir fry for a side dish.
The ideal wok is made from low carbon steel and requires seasoning just like a cast iron skillet. I needed a wok with no wood for handles to do my favorite 6 step seasoning in and oven at 490 deg. I found a 14 inch one with metal loop handles that came with a ring for $24.
My favorite seasoning method came from a post by Sheryl Canter. She used flax seed oil but I could not find it because it has a short shelf life and I found to order it was too expensive. To me the best alternative was grape seed oil. I have used it to redo two old cast iron skillets and it gives a nice deep black finish that lasts.
The seasoning process was to coat the wok with a thin coat of oil then using paper towels wipe it all off. It will still have a light coat. Place it in the oven and set to 490 deg. Leave it there for one hour, my oven takes about 15 minutes to get to 490 deg. so it is at that temp for 45 minutes. Turn the oven off and let cool before removing. Repeat this process six times and you will have a nice dark non-stick finish that will last.
Sheryl used 500 deg. for her temp; why don’t I? Not sure, I am old school and 500 deg. just sounds too hot, 490 sounds better! Now all I have to do is try to turn out some good food on my wok!
Washed and ready to season
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_6182134_zpsfe8ff5d5.jpg)
After the first seasoning
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_6192136_zps2d78d6a1.jpg)
After the third seasoning
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_6222158_zpsace3bf95.jpg)
Sixth coat done and ready to use
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_6242179_zpsabb78829.jpg)
Smokin Don
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Great job on the seasoning, looking forward to seeing some stir fry. ;)
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Been thinking about getting a wok that fits on the big easy. Thanks for posting the seasoning process Don.
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Nice looking wok. Great work!
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Nice Don!! Lets see that baby in action!
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That sucker looks like it is ready for action. Looks like nothing will stick to it now 8)
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Don,
Your wok is a thing of beauty in the last picture. One of the things my wife likes is nicely sliced veggies and pork or beef or chicken cooked in our wok. One of the best ways to get her to eat her veggies. She is not a big veggie person. I kid her that she needs to learn to "like" veggies for those times when the grandson visits. You know, set the proper example!
Art
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It looks great Don, and it will get even darker with use.
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reading my mind,Im waiting on mine from amazon right now.
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That's the best seasoning job I've seen on a new wok, I'm looking at picking up a disk at the local farm and ranch supply to make my own wok so I will be using your seasoning method when it's done. How long did you wait between seasonings?
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OK Don,took your advice and used the grape seed oil.
Mine has wood handle so could only go to 350F. I also oiled handle,and did about 90-120 minutes per cure.Got three on so far,will add more later,looking real good so far.
Mrs insisted it have a flat spot on bottom,she doesnt like rings unfortunately.Had to laugh at poor reviewers on amazon,did you know the metal will rust? LOL for sure! ::)
Have to yet teach Mrs wok means HOT cooking,get that pan HOT. ;D
Wish I could cook like I did as a teen,I worked in a Chinese restaurant.Chefs smoked non stop,and ashes in food is a flavor enhancer,LOL.Seriously,at one time I was a great wok cook,wish I remembered all the stuff I knew then.
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Saber,I let mine cool in oven to about 130 maybe,and toss on another coat.Just slightly hotter than hands can tolerate.Ideally they say let cool between cures.
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Saber I let mine cool at least 12 hours, not sure how long it should cool. I usually did a cure at noon and then when I got up my usual midnight. Spud will be looking for some pics and cooks from the both of you. I see Nepas got him a nice one too. Don
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(http://i1298.photobucket.com/albums/ag47/1spudster/wwwww_zps230f1ab7.jpg) (http://s1298.photobucket.com/user/1spudster/media/wwwww_zps230f1ab7.jpg.html)
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Thanks for the replies, now I just need to find a good plow disk and get to work.