Cookware 7

Cleaning/seasoning a new wok help

bcemail | Jan 21, 201202:21 PM

Just got a new iron wok, and I knew that there would be an oil coating to prevent rust. I followed the directions and started boiling water on the stove top. As it got hot, I almost got knocked over by the fumes. The websites say they use "food-grade oil", but it smelled a lot more like an auto garage than a kitchen. And I don't completely trust the manufacturing standards of China...

I'm not sure if I've gotten it all off, and I'm worried that when I start to cook with it, it will give off this smell/fumes. Some parts are looking metal colored, and some are a little darker (I can see the scrub lines from where I cleaned with steel wool).

Anybody ever put one in the oven on self-clean? My cast iron skillets are due for a re-season, and this is how I usually do it, so was thinking it might get rid of the excess "oil" on the wok.

Thanks for all the help! Learned lots reading through these forums!

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