wok seasoning

[Pupp]

With much regret, have had to strip my old and well loved wok back with cooker cleaner as it was getting abit carboney. Not keen on stir fries with black crispy bits.

So, now need to reseal and season the thing... best way to get the right patina, quickly?

[Furyous]

Groundnut oil, heat to smoking, allow to cool.

Repeat ?

[Big Al.]

I do mine using orinary veg oil, on a very low gas.

Small amount of oil, roll it around the wok and wipe out excess with kitchen roll. As the wok starts to smoke which it will eventually add more oil to the kitchen roll and wipe wok fully.

Keep repeating this until the require "TAN" is achieved.

It took me about 45 minutes to fully season mine and get the desired thickness of seasoning.

Word of warning until you have used the wok to cook ½ dozen meals with the new seasoning, WASH IT OUT AND DRY IT as soon as it has cooled down do not leave it with any sauce / residue as it will delaminated all your hard work.

Re did mine after this happened and it's now perfect some six months later.

[Landlord]

Our chef (10 year SE Asian cuisine trained) said thus;

Ground nut oil by preference, but most will do. Cover with oil and heat until smoking, take off heat and allow to fully cool. Repeat until satisfied.

Most importantly, NEVER wash it with suds or scouring - only ever rise out with clean water whilst it's still hot. Leave to air dry.


EDIT: I should add, that's from my memory but I'm pretty sure that's verbatim.

Edited by Landlord on Sunday 17th May 12:30

[Furyous]

'Swot I said innit ?











eta - You in Residence over the bank hols Phil ?

Edited by Furyous on Sunday 17th May 14:17

[Landlord]

Furyous said:

'Swot I said innit ?

D'oh! Yep, it is! Though the washing bit is very important apparently.

Furyous said:

eta - You in Residence over the bank hols Phil ?

I'm not sure to be honest - I'd have thought so. I get told nearer the time as I'm useless at remembering! PM me and I'll give you my mobile number to keep in touch.