Seasoning a Wok


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Seasoning a Wok

Procrastibaker | | Sep 14, 2006 12:07 AM

I am breaking in a new wok (my first). It's a carbon steel flat-bottom wok and I cook on an electric stove. I've been using the book _Breath of a Wok_ for recipes and seasoning instruction. So I seasoned it with vegetable oil but I'm not sure I'm doing it correctly. Basically, if I follow the directions in the book (swirl in oil and cook, rotating wok, for two minutes over high heat)the oil does nothing to season the wok (just looks greasy). So I started leaving it on longer and basically cooking the oil to the sides of the wok. It's taking on a yellowy-orangey color and things stick less, but does this sound right? Any tips on seasoning this type of wok on a crappy apartment electric stove?

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