Seasoning a wok in the egg

Carl T

I hope this is not too far off topic.[p]I enjoy cooking in my carbon steel wok. My wok is partially blackened on the inside, but it does not look anything like the black woks in chinese restuarants. Having very successfully seasoned several cast iron pieces in the egg, my question is: Is the seasoning on a steel wok the same as a cast iron skillet? Or is the wok seasoning just discolored/darkened steel from constant high heat cooking. Can I season the wok in the egg the same as the skillet?[p]Carl T

Puj

Carl T,[p]I don't know if seasoning your wok in the Egg will get you anything. I've had a wok for almost 20 years and frankly the only discoloration that has occurred on the inside is from high heat over many years. Works like a champ, but sure doesn't look like a 20 year old.[p]Now the outer side certainly looks like it been through hell. [p]Puj

Mark

Carl T,
Chinese food is cooked over extremely high heat. That may have something to do with the seasoning.
Mark

Unknown

Carl T,[p]I did, in fact, season my high carbon steel wok in my egg.[p]I did this for a couple of reasons: First, initial seasoning of any cast iron, high carbon steel cookery in the oven or on the stove stinks up the whole dang house and gives my wimminfolk all the more reason to roll their eyes whenever I'm looking to get another *rustic* piece of cookware.[p]Second, I got this wok FOR the egg anyway, so, why not?![p]Anyway, in a matter of minutes at 700 with some oils on it, it looks great (too me anyway; the guy who likes *rustic* cookware)[p]The cook I did minutes later was perfect, no sticking, no burning.[p]I've had it only few months now, but it looks, and performs, like I've had it for years.[p]BTW: The above was also true of my high carbon steel paella pan![p]If I can get a minute after work, I'll post some pics.[p]Good eatin',
bc[p]