I need some serious wokkin help!!
So I got my wok from Tom yesterday and figured I would go ahead and season it. So I used Dawn dish soap and steel wool to clean the oil off of it. Next I put it in my gasser at about 600 degrees until everything was nice and hot so prolly about 15 mins. I turned the heat to medium and started coating it with oil, prolly 5-6 times until my paper towel that I was using looked clean when I was done. Then I wiped off the excess oil and put a thing coat of oil on it and put it in the cabinet.
Today I decided to try it out Chicken went good, veggies..... well that is when all hell broke loose and everything started sticking.
What did I do wrong?
This is the wok heating up
With the chicken
And with the veggies
Should I be using more oil in the first few cooks or did I not season correctly? Now for the chore at hand, what is the best way to clean the big o'l pile of stuck on crud of the bottom of the wok? Do different kinds of oil make a difference when seasoning the wok? I used canola oil. Thanks in advance for any help because this was a MAJOR FAIL on my part.
2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.