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Carbon Steel Wok Seasoning

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butert
butert Posts: 202
in EggHead Forum
I just received my new Carbon Steel Wok yesterday!  I was planning on using it today but after doing a little research I see people putting it in a 550 degree oven then letting it cool and repeating that process 3-6 times.  While others are not seasoning it at all.  

Does anybody have a suggestion for the seasoning process for the Carbon Steel Wok?
Cooking on a XL BGE from Allendale, Mi.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I am in the season first camp. My first attempt at seasoning my wok was a failure and the cook was a just as bad failure. It gets more seasoned each use. I used this video the second time and it worked great http://youtu.be/hNPe5-swL-k

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolan8v
    nolan8v Posts: 400
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    Here's one way for consideration:

    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

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  • butert
    butert Posts: 202
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    Ok, thanks for the advice @mattman3969 & @nolan8v
    Cooking on a XL BGE from Allendale, Mi.
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  • paqman
    paqman Posts: 4,670
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    You can have a look here:

    http://eggheadforum.com/discussion/1140284/seasoning-a-carbon-steel-wok-cast-iron-lodge-dutch-oven-with-edible-linseed-oil-flaxseed

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I just bought one from Amazon, reviews said the factory coating MUST be burned off, then season it. I gave it an hour in the gasser at 600, then 3 25 minute rounds of crisco at 400. Finished off by stir frying onions which I tossed. Based on all the reviews, I should be all set.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • butert
    butert Posts: 202
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    Update:  I just tried to season my wok on my XL.  I burned off the factory oil, then put vegetable oil in the wok with some potatoes and cooked it for roughly 1 min.  I repeated this 5 times and every time within one minute my potatoes were BLACK!!  I was constantly moving them around.

    I tired once with peanut oil and got the same result.

    Is the oil burning that fast causing everything to turn BLACK?

    Or is my wok not seasoned enough yet?  
    Cooking on a XL BGE from Allendale, Mi.
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Did you wipe out the wok before cooking in it?


    Buy some cheap scallions at your local Asian market and cook a few rounds of those, scrubbing the inside of the wok as you go with the greens. It'll season and clean at the same time.
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • robnybbq
    robnybbq Posts: 1,911
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    I tried my wok once and failed miserably.  Burned it off at 500 degrees in the Egg.  Then coated with oil (Canola maybe - I know its not high heat oil).  Coated and burned in ~15 minutes for 5 times.  They tried a cook on it.   Chicken and veggies - horrible taste and the Wok stayed silver.

    Its been in the attic rusting away for over a year.

    Can it be salvaged?  Should I sand/wire brush it to remove the rust?

    I am still afraid of cooking with the Egg opened and the inferno coming out of it at 600 degrees on my wooden deck. 


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • butert
    butert Posts: 202
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    MaskedMarvelnolan8v suggested.   The only thing I changed was I did it on the egg and not the stove.  Could that be causing my problem?
    Cooking on a XL BGE from Allendale, Mi.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    1) wash wok with hot soapy water. Rinse. Dry. 2) light lump in egg or kettle until most coals are well lit. 3) place wok directly on coals to heat well. 4) remove from heat and coat inside and out with peanut oil. Light coat is plenty. 5) return to coals and wait for the part touching the lump to turn black. When it does, rock the wok a bit so another section is touching the coals. Continue until entire wok is black. This should take only a few minutes. 6) when done, add a little more oil and stir fry some scallions until they are black. Discard. That's it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • butert
    butert Posts: 202
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    Carolina Q, will your method still work if I've already attempted to seaosn it?
    Cooking on a XL BGE from Allendale, Mi.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    butert said:
    Carolina Q, will your method still work if I've already attempted to seaosn it?

    Beats me. Never tried to season partially seasoned wok. Don't see why it would hurt though.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Here's my cast iron wok, before and after seasoning. Scroll down to my post (sorry, on iPhone and having tbl with pics). http://eggheadforum.com/discussion/comment/1440383#Comment_1440383

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    butert said:

    Carolina Q, will your method still work if I've already attempted to seaosn it?

    That method looks good to me too, but I never had seasoning issues with my wok. Good luck!!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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