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Seasoning a wok....

ChubbsChubbs Posts: 6,697
edited February 2012 in EggHead Forum
I received my spider and wok from CGS yesterday and was planning to season it tonight. It has an oil coating on it now. I was planning to wipe the coating off with a paper towel and then clean really well in the sink. I got the 16 inch carbon steel wok. Should I season by rotating it on a high heat burner or rub with peanut oil and bake in over for 20 minutes? I have seen both ways and was curious which way you guys thought would work better. To me, it seems much easier to throw in oven with some peanut oil on it.

Thanks for suggestions.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013

Comments

  • Here's what The Wok Shop recommends.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • ChubbsChubbs Posts: 6,697
    Thanks VI. I'll do that tonight. I like the oven method. When stir frying the chives to remove the metallic taste, is it difficult with a round bottom wok on the stove? Can't wait to get it going, but will have to wait until after work...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • I guess it depends on the stove and it's grates, Chubbs.  I'd be afraid to do it on an electric stove.  They do make a ring for woks for cooking on stoves.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • fishlessmanfishlessman Posts: 19,457
    ive done it with the chives, if i remember correctly its not regular chives. easiest method is the oven method like a cast iron pan, i use lard, put the wok upside down in the egg, it gets blacker quicker in the egg and you dont stink the house up. do it upsidedown and coat a couple times
  • ChubbsChubbs Posts: 6,697
    Thanks for the suggestions. Looking forward to trying something new this weekend!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fishlessmanfishlessman Posts: 19,457
    JUST MAKE SURE TO GO UPSIDOWN, IF YOU GO UPSIDE RIGHT THE OIL POOLS IN THE BOTTOM AND REMAINS SOFT. sorry about the caps, was just yelling in a fishing forum
    :))
  • ChubbsChubbs Posts: 6,697

    Yeah, I saw that in the video from VI. Thanks for the tip. The chives in that video are different. I am a beginning cooker, but the chives i use are thin. Those in the video look more like scallions.  

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • I seasoned mine on Saturday - did it on the egg. Got it up to 600 degrees or so and just kept stirring in peanut oil. Swirl it around with a napkin on the end of my tongs for a bit then close the lid and walk away for a few minutes. After a couple of hours and maybe six ounces of oil, it's brown to almost black.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • I did mine on the egg, but didn't bake it.  I just did the sea salt seasoning first (I'd recommend the driest salt you can buy, mine was popping all over the place).  Then two rounds of sesame and scallions.  The neighborhood smelled pretty good.  :)


    Large BGE -- Greensboro!


  • Ok I am really anxious to get a grid extender of some kind and start stir frying. Didn't realize that you could on a BGE. As if I NEEDED another reason to love this thing!!
    Only 3 things in life matter. Family, Steelers and my BGE!!
  • Ok I am really anxious to get a grid extender of some kind and start stir frying. Didn't realize that you could on a BGE. As if I NEEDED another reason to love this thing!!
    Don't need a grid extender at all.  Do it at your regular grate level.
    Large BGE -- Greensboro!


  • VI,

    Did a $hrimp $F la$t night.  Put the $hrimp in a bowl of $oy $auce and corn $tarch.  When I put that combo in the very hot wok I am a$$uming the corn $tarch wa$ immediately baked on the wok rock $olid.  I have $oaked the wok all night and have  $craped mo$t of it off.  I$ it ok to have a $mall area of cru$t build up on the wok or do I need to continue $craping?  The $tir fry wa$ very GOOD btw!

    Phil (Bama)

  • odie91odie91 Posts: 291
    edited February 2012
    I find it easier to put some water in and bring it to a boil while scraping with a flat plastic or wooden utensil.
  • Village IdiotVillage Idiot Posts: 6,953
    edited February 2012
    Bama,

    Sorry that happened.  It sounds like your wok might not have been totally seasoned.  I think I'd try to get most of it off.  I have a bamboo wok scrubber that I use when a piece of food gets stuck on the wok.


    Next time, after marinating, you might want to rinse off the marinate and pat dry with dry paper towels.  A couple of my recipes that call for corn starch marinating specify doing that, perhaps for that very reason.
    Good luck.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Hi VI,

    I looked at the $crubber.  I will order one.  Do you think I need to $tart over after I get the $crubber and get the baked on food off?  That corn $tarch made one hell of a me$$!  $eem$ like I am learning a lot of the le$$ion$ "after the fact"  ;=)

    Thank$ for the Help, again,

    Bama
  • Bama,

    Without seeing your wok, I can't know what I'd recommend.  It would be easy to say to take it down to metal then reseason, but that's a lot of work.  I wouldn't want a rough surface on it though.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • fishlessmanfishlessman Posts: 19,457
    i like to clean out the wok while its still hot, last step of the cook itself. remove food from wok, back on hot grill til it starts smoking again, about a quarter cup of water into very hot wok, work it with wok spatela fast, anything on it lifts off, just like making gravy in a burnt on roasting pan. same with cast iron pans, i have a jelly jar about a third full ready at the end of the cook, get it hot, then a quick splash water and work it, the instant steam seems to lift anything off, boiling  it clean does more damage than good to the seasoning, its that quick very hot then splash of water that works. the chinese place near me actually has a sink faucet over their wok station and the burner area is built into a sink, they cook, heat, splash water, quick brush, pour, cook, splash water etc all day long. if you dont make this the last step of the cook you can have more sticking letting the food sit there as it cools. a good rule is to never take a wok or cast iron pan to the sink, cleanup is where the cook takes place
  • I think I will give the water and $team a try tomorrow.  No plan to cook $o thi$ may be a good time to try.  I do have a rough $ponge.

    Thank You,
    Bama
  • What's up with the "$" thing you have going on?
  • fishlessmanfishlessman Posts: 19,457
    I think I will give the water and $team a try tomorrow.  No plan to cook $o thi$ may be a good time to try.  I do have a rough $ponge.

    Thank You,
    Bama
    it doesnt work as well once the wok cools down, but give it a try
  • The " $ "on my computer doe$ not work.
  • ChubbsChubbs Posts: 6,697
    @VI, finally got around to seasoning the wok you recommended. I think I will be attempting your Kung Pao Shrimp tomorrow night. That wok is huge!!! It barely fits in my sink!! I did the oven method for seasoning, and went well except for my pregnant wife about to puke from the smell of the baked oil. I told her small price to pay for what is about to come. Pretty excited- I will post results and pics tomorrow night. Thanks again for your recommendations.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • @VI, finally got around to seasoning the wok you recommended. I think I will be attempting your Kung Pao Shrimp tomorrow night. That wok is huge!!! It barely fits in my sink!! I did the oven method for seasoning, and went well except for my pregnant wife about to puke from the smell of the baked oil. I told her small price to pay for what is about to come. Pretty excited- I will post results and pics tomorrow night. Thanks again for your recommendations.
    You will do well, Grasshopper.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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