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Wok went wrong?

ChuterChuter Posts: 7
edited 3:11AM in EggHead Forum
Received my wok from Ceramic Grill Store this week and seasoned it yesterday. Scrubbed it 3 times to get oils, etc. off. Put on some peanut oil with paper towel and put it in the oven at 450* for 20 minutes. When I removed it, it had a nice golden color except for about a 3 inch diameter on the bottom. The oil pooled in that area and it didn't have the golden color. I scrubbed it again and did the same procedure 3 mores times. That area still didn't get the same color. Although I think it should be O.K., if I were to do it again, I would use a little less oil and I would turn it upside down in the over to prevent the pooling.
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Comments

  • Hi Chuter,

    Here is a link that worked well for me. I used lard to season my wok.

    http://www.thaifoodandtravel.com/features/wokcare.html

    Best of Luck!
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  • fishlessmanfishlessman Posts: 17,308
    i do them upsidedown just like a castiron pan. traditionally big woks are done slowly on top of a burner but i feel its mostly because it doesnt fit in an oven or egg upsidedown. you could probably just start cooking in yours as the oil will collect in the bottom anyways as you cook
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  • SSN686SSN686 Posts: 2,982
    Morning Chuter:

    Sounds like you answered your own question...turning upside down will take care of the pooling issue...I actually leave my wok in the Egg all the time...after each use I rinse it out, put a very light coat of Crisco on it and place back in the hot Egg (upside down), then just leave it there...if I'm not woking something in that Egg I'll set it on the counter while cooking the other items, then back into the Egg once done cooking...good place to store it, plus continually seasoning.

    Have a GREAT day!

       Jay

    Brandon, FL


     

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