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Cookware

Will I be able to properly season a Carbon Steel Wok?

JQ32 | Feb 21, 201908:57 AM     13

Context: have an electric ceramic stove top. Looking to buy a Carbon Steel (CS) wok, specifically the model linked below. I've gone down the rabbit hole of researching how to properly season a CS wok and I have a couple of questions. 1) Will the max heat I can get on my underwhelming electric ceramic stove top be sufficient to achieve a proper seasoning? Have seen other posts where this was identified as a potential issue. 2) Is it true that proper seasoning will take months/years? Have seen comments indicating this may be the case. Not necessarily a deal-breaker, just curious. 3) How often do I have to season it to achieve a non-stick coating? I know that the best way to achieve the non-stick is repeated usage.

Realistically, I may only cook a stir-fry meal once a month just due to my schedule (only cook 4 times a month since I batch cook on a weekly basis) BUT I'm willing to season it on a weekly basis just for maintenance (if that's what it takes) even when I'm not cooking on it. Or maybe that is a silly suggestion since it is the actual cooking that is needed? I know people may post helpful comments about how I should just go non-stick (sorry I hate non-stick and can't be convinced otherwise) or get a cast iron wok (don't want to scratch the surface of my ceramic stop top), but I'm pretty settled on the CS option or a triply stainless steel model... but I read about how meat will stick to stainless steel, and how it has a slower heat transfer than CS. I really really love asian food and I'm hoping that I can somehow make a CS wok work for me.

Helen Chens Asian Kitchen 14 Inch Carbon Steel Flat Bottom Lidded Wok Set Amazon.Ca Home Kitchen

www.amazon.ca
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