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OT: WOK SEASONING :OT is this right

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ryantt

ryantt Posts: 2,532

July 2017 in Off Topic

the wife got a wok for me the other day and I seasoned it once on the grill, then Stirfried some onions, but it seems like there are portions of the seasoning that are not as good as others. Should I do another coat or two? Not really sure what it should look like.

Below is a picture of it what do you guys think.

XL BGE, KJ classic, Joe Jr, UDS x2

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GrateEggspectations Posts: 9,294

July 2017
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Coat the inside with crisco and then heat the outside with a MAPP torch until the inside is black. Otherwise, the heating can also be done on the Egg, though you may have to rotate the wok as you go.

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Nsdexter Posts: 195

July 2017
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I always thought blackening a wok too a few rounds oiling and heating and cooling

HFX NS
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ryantt Posts: 2,532

July 2017
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@GrateEggspectations I'll try a few rounds of the crisco.

XL BGE, KJ classic, Joe Jr, UDS x2

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HeavyG Posts: 10,350

July 2017
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Just use it. It will be fine.

“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

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NPHuskerFL Posts: 17,629

July 2017
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This^^^^ @HeavyG
+1
Carbon Steel Woks, like cast iron skillets, get better each time they're used.

LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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DoubleEgger Posts: 17,186

July 2017
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Dang @NPHuskerFL were you on call last night?

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NPHuskerFL Posts: 17,629

July 2017
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DoubleEgger said:

Dang @NPHuskerFL were you on call last night?

Nope. Insomnia struck me.

LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Boileregger Posts: 614

July 2017
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NPHuskerFL said:

This^^^^ @HeavyG
+1
Carbon Steel Woks, like cast iron skillets, get better each time they're used.

+1 again...mine was a little spotty at first but after cooking on it for a while it is now completely black and non stick.

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