Got a new wok today - seasoned it. Pictures.

nolaegghead · January 3

Hand made 16" wok from China or somewhere through Amazon - $21 shipped.

Was covered with nasty waxy oil. Washed it off with soap and a brillo pad.

nolaegghead · January 3

Dried in oven at 550.

nolaegghead · January 3

Didn't have flaxseed oil, so I used some fish oil from capsules. Want an oil that polymerizes.

nolaegghead · January 3

Did three cycles with the fish oil, until the house stunk. Then I switched to canola, then olive. Just to mix it up. Here's the final 5 coat seasoning.

nolaegghead · January 3

Trick to getting a nice seasoning is to wipe on the oil, then, with a dry paper towel, wipe off any excess oil before throwing it in the oven.

Little Steven · January 3

As the good Lord said once "I'll never get the smell out of these fish"

:D

Que_n_Brew · January 3

Little Steven said:

As the good Lord said once "I'll never get the smell out of these fish"
:D

Wow!

Que_n_Brew · January 3

So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?

nolaegghead · January 3

Food doesn't stick on a well seasoned wok (depending on what you're cooking) so it's generally easy to clean. I just use a brush or scrubby and hot water, then dry it on the stove and add a little oil and store.

Skiddymarker · January 3

Que_n_Brew said:

So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?

You don't, you wipe it out, use a plastic scraper to peel off the bumps and away you go.

In many asian households there is only one pot, so it gets used everyday.

Nice looking wok Nola, fire up the turkey burner.

nolaegghead · January 3

Chacahoula_Tiger said:

Nola......good looking wok. Congrats. You don't know me but I tend to be a bit cautious. So take that into account when I ask........did you test this thing for Lead contamination? China products are known for this issue...

No, lead isn't a problem in carbon steel. It's a problem with glazes and enamels. I used to test imported pottery for lead and cadmium. If it had any, it had to have a warning - "not for food use". We'd do an acetic acid leach and test the leachate. Generally the stuff that had lead and cadmium had A LOT of it, and was decorative anyway.

Que_n_Brew · January 3

nolaegghead said:

Food doesn't stick on a well seasoned wok (depending on what you're cooking) so it's generally easy to clean. I just use a brush or scrubby and hot water, then dry it on the stove and add a little oil and store.

Thanks

Little Steven · January 3

nolaegghead said:

Chacahoula_Tiger said:

Nola......good looking wok. Congrats. You don't know me but I tend to be a bit cautious. So take that into account when I ask........did you test this thing for Lead contamination? China products are known for this issue...
No, lead isn't a problem in carbon steel. It's a problem with glazes and enamels. I used to test imported pottery for lead and cadmium. If it had any, it had to have a warning - "not for food use". We'd do an acetic acid leach and test the leachate. Generally the stuff that had lead and cadmium had A LOT of it, and was decorative anyway.

Nothing too serious in old sifan bumpers
:-S

Ellis · January 3

To clean I've been using that bamboo cleaning wisk. Run the wok under hot water and hit it with the wisk it works real nice. I got it from the wok shop San Fran

nolaegghead · January 3

?? is that some kinda canuck code??

Little Steven · January 3

I'm in the steel biz. I originally typed Lada bumpers. Lots o' chromium and martinsite in there

Mickey · January 3

I could never get the hang of the full size wok. Best to you. Sure looks good.

nolaegghead · January 3

Skiddymarker said:

Que_n_Brew said:

So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?

You don't, you wipe it out, use a plastic scraper to peel off the bumps and away you go.
In many asian households there is only one pot, so it gets used everyday.

Nice looking wok Nola, fire up the turkey burner.

You right, Skiddy, this ain't never going on the egg. Turkey burner. (or as we like to all them, crawfish boiler) :)

MaskedMarvel · January 3

I could use some big words here, but it's 3 am and you guys prolly wouldn't understand them...

Nice lookin' wok, playah..

jfm0830 · January 3

Congrats on the new wok!! I know you'll love the meals you make on it.

Village Idiot · January 3

Now Boudreaux, don go makin no etouffee in dat wok thing. Its for China people food.

michigan_jason · January 3

I would rather wok on my turkey burner as well. Way easier, faster, and hotter.

sola · January 3

nolaegghead said:

Skiddymarker said:

Que_n_Brew said:

So what's the process after a cook....as far as cleaning, ect. How often do you have to reseason it?

You don't, you wipe it out, use a plastic scraper to peel off the bumps and away you go.
In many asian households there is only one pot, so it gets used everyday.

Nice looking wok Nola, fire up the turkey burner.

You right, Skiddy, this ain't never going on the egg. Turkey burner. (or as we like to all them, crawfish boiler) :)

Why not the egg?

robnybbq · January 3

I cant wait until it gets warm out to use my new wok. Thanks for sharing the method to season it.

nolaegghead · January 3

sola said:

Why not the egg?

I have a propane burner that goes from off to 50,000 BTU back to off in 10 seconds, plus any heat level in between. I can concentrate the heat on just the bottom or one side of the wok so I can have hot and cool sides to work versus just having a uniform temperature. I can change the temp in a few seconds by twisting the regulator. I don't have smoke in my face from lump as I'm working over the wok. I can save my lump for cooking where the smoke flavors the food.

sola · January 3

Gotcha, thanks.

nolaegghead · January 3

If you have a tank of propane laying around from your gasser days, you can pick up a propane burner for around $30, less than the price of a spider for wok cooking on the egg. Costs a little more than the spider for the egg, but it's a lot less work and it frees your egg up. If you want a smokey flavor, wok hei is a high temp technique that imparts a smokey flavor. Generally, food isn't in the wok for more than a few minutes so it doesn't have time (plus the lid is open) to pick up much smoke from the lump fire.

http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27743_-1__?Ntt=propane+burner&Ntk=All

CeramicChef · January 3

NOLA - love your fish oil trick! Made me laugh. Call me stupid, but I'm thinking you have to be some sort of degreed Engineer or you have some sort of technical degree. Oh, BTW, nice wok. Enjoy!

nolaegghead · January 3

CeramicChef said:

NOLA - love your fish oil trick! Made me laugh. Call me stupid, but I'm thinking you have to be some sort of degreed Engineer or you have some sort of technical degree. Oh, BTW, nice wok. Enjoy!

Bingo!

Skiddymarker · January 3

nolaegghead said:

sola said:

Why not the egg?

I have a propane burner that goes from off to 50,000 BTU back to off in 10 seconds, plus any heat level in between. I can concentrate the heat on just the bottom or one side of the wok so I can have hot and cool sides to work versus just having a uniform temperature. I can change the temp in a few seconds by twisting the regulator. I don't have smoke in my face from lump as I'm working over the wok. I can save my lump for cooking where the smoke flavors the food.

Also, the beauty of a wok is the ability to push food up the sides to slow the cook as the items in the bottom continue to cook. In the egg, there is no "cooler" spot, it is all hot. Adjusting the burner provides a range of cooking temps. I'm all for the fun of woking on an egg, it is just not all that practical.

NEWB_IN_NOLA · January 3

nolaegghead said:

sola said:

Why not the egg?

I have a propane burner that goes from off to 50,000 BTU back to off in 10 seconds, plus any heat level in between. I can concentrate the heat on just the bottom or one side of the wok so I can have hot and cool sides to work versus just having a uniform temperature. I can change the temp in a few seconds by twisting the regulator. I don't have smoke in my face from lump as I'm working over the wok. I can save my lump for cooking where the smoke flavors the food.

I am going to have to get a wok at some point. Have you used one on a crawfish burner with a wok before? I have a bunch of these: http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27736_-1?ICID=CRT:0267-01781-0090 I don't have one of the fish fry burners. I imagine $30 is probably worth having the better form factor over the jet burners?

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Got a new wok today - seasoned it. Pictures.

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