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WOK
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TarHeelBBQ
Posts: 317
I have gotten a really nice wok from "The Wok Shop" in China Town in San Fran. Looking for any and all suggestions on cooking with this bad boy. I am about to season it now. I think I am supposed to put EVOO on there for 30 min at 425?
Comments
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You want an oil with a higher smoke point than EVOO. I've used peanut, grapeseed, coconut, and flaxseed oils for seasoning with flaxseed being my favorite for seasoning. Check out the Wok Shop's "How to" video on seasoning:
http://youtu.be/hNPe5-swL-k
I like to do my seasoning in my gasser outside to keep the smell outdoors.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Be careful, man! I've got a beverage here.
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Use peanut oil NOT EVOO, it burns at a lower temp and will add a burnt taste.
Here are some Ramblings: Enjoy!
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1
http://youtu.be/a_YWgdR-jto
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