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Trying to prepare my Wok for Seasoning

NightwingXPNightwingXP Posts: 436
edited March 2012 in EggHead Forum
So I am trying to prepare my Wok for seasoning today and its proving to be a little tricky. There was a sticker on my Wok that I got from the Wok Shop that said to fill with water and 2 T baking soda, then boil for 5-10 minutes. I tried boiling and after 45 minutes I could only get the water up to about 170 degrees. This was on my stove top. It was very awkward and I started getting nervous with my daughter running around me in the kitchen with a Wok of semi boiling water. Can I just scrub with green/yellow sponge with soap and water, and then proceed with seasoning like most youtube videos say or is mine different?
Only 3 things in life matter. Family, Steelers and my BGE!!
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Comments

  • Village IdiotVillage Idiot Posts: 6,951
    Sure XP.  I hadn't heard of the baking soda / boil method.  Do as you said, and then follow their video on seasoning.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NightwingXPNightwingXP Posts: 436
    Great thanks VI. My wife is at the store now getting me a sponge or course steel wool. Looking forward to getting this puppy ready to go!! I have watched the video on youtube numerous times and very anxious. Gonna be googling your king pow shrimp for this weekend as long as I don't have to work overtime

    :D
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Village IdiotVillage Idiot Posts: 6,951
    Great !  No pictures?  Didn't happen.  
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NightwingXPNightwingXP Posts: 436
    Don't worry. I would hate to deprive my wife of the opportunity to make fun of me, grabbing the camera every time I fire up the Egg now.
    :))
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • mikey5874mikey5874 Posts: 86
    Women....can't live,,,,oh never mind, sorry Andrea.
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  • Village IdiotVillage Idiot Posts: 6,951
    Nightwing.  How bout a pic of the seasoned wok when you're finished?


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • jbates67jbates67 Posts: 157
    My carbon steel shipped on Monday from Ms. Tane Chen...tick...tock, tick, tock....Where's my wok?
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  • NightwingXPNightwingXP Posts: 436
    Sure will VI. I hope to get it good and seasoned tonight after the whif, I mean wife, gets home from work.
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • NightwingXPNightwingXP Posts: 436


    My carbon steel shipped on Monday from Ms. Tane Chen...tick...tock, tick, tock....Where's my wok?
    I was impatient when I ordered mine as well. I called them after a week and Tane said that the wok I ordered was not available and I would have to wait. I had originally ordered a wooden handle wok and I told her to please send me a hollow metal handle wok instead. The whole process took like 3 weeks and I was so anxious to get it in. Now can't wait to season and use it !!! ANXIOUS!!!


    :((
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Janssen14Janssen14 Posts: 50
    Mine is on the porch from ups today can't wait to get home from work and season it and cook tonight!
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  • travisstricktravisstrick Posts: 4,767
    I expect mine today or tomorrow. I'm freaking out....... MAN!
    Be careful, man! I've got a beverage here.
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  • Janssen14Janssen14 Posts: 50
    I know.. I've been waiting all week! It's on now!
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  • NightwingXPNightwingXP Posts: 436
    And I'm stuck waiting for the wife to get home!!!!  
    :((
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Doc_EggertonDoc_Eggerton Posts: 4,222
    I just did mine, and I think it turned out right.  It certainly doesn't stick.  Actually we're doing Kung Pao chicken on it tonight.

    Anyway, I scrubbed it clean with a yellow scrungie, then put it on the Egg and got it hot.  I then used tongs to spread oil on it, and shut the Egg down for about 15 minutes.  I then took it off and set it in the other, cold, Egg for about 10 minutes.

    I repeated this a couple times, and then left it to cool in the Egg.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Village IdiotVillage Idiot Posts: 6,951
    Looks good to me !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • JefCB01JefCB01 Posts: 28
    What is the right size Wok for a Large BGE again?
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  • Village IdiotVillage Idiot Posts: 6,951
    What is the right size Wok for a Large BGE again?
    16"
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • I expect mine today or tomorrow. I'm freaking out....... MAN!
    You are freaking out.....MAN

    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.

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  • Doc_EggertonDoc_Eggerton Posts: 4,222
    After our first cook I dumped some water in it, which boiled right away.  I brushed it clean, dumped the water, re-oiled it, and left it to cool in the shut down Egg.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • NightwingXPNightwingXP Posts: 436
    Nightwing.  How bout a pic of the seasoned wok when you're finished?


    Well mine doesn't look anywhere near as good as your Doc but I hope it works! Here ya go VI. What do you think? I used Crisco on it in the oven ( just a thin film ) and than about a tablespoon of veg oil when I put it on the Egg to char the chives ( I used green onion )
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • JefCB01JefCB01 Posts: 28
    thanks Village...my next question...which one is everyone buying?  Stainless Steel, Hand Hammered, Carbon, etc?
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  • Village IdiotVillage Idiot Posts: 6,951
    Jeff, 

    Carbon steel only.  Not stainless.

    Doesn't matter between hand hammered or not.  None of mine are hammered.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Village IdiotVillage Idiot Posts: 6,951
    Nightwing,

    I would have thought the seasoning process would have gotten it a lot darker.

    Not to worry.  Just make sure you heat the wok up high, then put your oil in it and swirl.  Blackness will come with every cook you do.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NightwingXPNightwingXP Posts: 436
    edited March 2012
    I thought so too. Docs Wok (lol) looks excellent. Thanks Vi, here is a finished shot of the Wok cleaned, swished with water and I put a thin film of oil on it for storage. I would do the process over but the smoke is just cleared from the kitchen

    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Village IdiotVillage Idiot Posts: 6,951
    it'll be black before you know it.  Be sure to oil the back too (are you listening Mickey?)



    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NightwingXPNightwingXP Posts: 436
    Heh will do VI
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Doc_EggertonDoc_Eggerton Posts: 4,222
    This tasted good, but not really worth its own post.

    I think I tried too much, it stewed instead of stir fried.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Village IdiotVillage Idiot Posts: 6,951
    The fire certainly looks hot enough.  The wok looks pretty full though.  Sometimes, especially with meat, if you put too much in, the temperature of the oil will drop and you won't be stir frying.  Think that could be it?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Doc_EggertonDoc_Eggerton Posts: 4,222
    Yes VI, I am sure that I got too enthusiastic.  Too much stuff.  It tasted good, but was more like soup. 

    Practice, practice, practice.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • NightwingXPNightwingXP Posts: 436
    Well it looked very good! At least you got to cook. I only had time to season mine tonight and that was not done very well. It will get better but I think we both had some success tonight Doc!!
    Only 3 things in life matter. Family, Steelers and my BGE!!
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