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Let's Take A Wok
Jul. 31st, 2006 04:46 pmFor our anniversary one of the things I got Maria was a very nice 16 inch wok with a few accessories. The biggest part of the gift wasn't the wok or the accessories though, it was the offer that came along with these things - I would season her wok.
No, that's not some secret way of saying anything dirty.
Basically what I have to do is slowly and carefully burn peanut oil into the surface of the wok, allowing it to blacken to a fine shimmering hue of burned. I thought, reading the instructions I've seen online and elsewhere, that this would be a relatively easy if time consuming task.
Instead I find that the oil does not want to burn into the metal as everything tells me is should. I have some, near the bottom of the wok, that has browned the metal and tarnished it in a pleasing way, but the edges and shining sides? They defy my every will and remain beautifully silver, glinting in the sun.
Does anyone know of any way to fix this and to make sure that its seasoned properly? I don't think there are many wok users who read me, so if not, that's fine, but it never hurts to ask.
Am I the only one here that's ever seasoned a wok? I'm curious to know.
No, that's not some secret way of saying anything dirty.
Basically what I have to do is slowly and carefully burn peanut oil into the surface of the wok, allowing it to blacken to a fine shimmering hue of burned. I thought, reading the instructions I've seen online and elsewhere, that this would be a relatively easy if time consuming task.
Instead I find that the oil does not want to burn into the metal as everything tells me is should. I have some, near the bottom of the wok, that has browned the metal and tarnished it in a pleasing way, but the edges and shining sides? They defy my every will and remain beautifully silver, glinting in the sun.
Does anyone know of any way to fix this and to make sure that its seasoned properly? I don't think there are many wok users who read me, so if not, that's fine, but it never hurts to ask.
Am I the only one here that's ever seasoned a wok? I'm curious to know.
