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Question about seasoning a wok

Stacey | Feb 15, 200211:56 AM

The history: We recently bought a steel wok. We looked up seasoning a wok in a book and followed the instructions. Before using it, we washed it well, rubbed the inside with oil, and baked it for about an hour. The upper edge turned a caramel color but the bottom was sort of sticky & dark brown. We figured we hadn't done something right, so we scrubbed out the sticky mess & looked online for instructions.

The seasoning method apparently preferred by most people with websites is to repeatedly wipe the inside of the wok with oil & heat it on the stovetop until the oil burns off. The upper edge is still a nice caramel color, and the bottom is now black, but there's also a large ring of flaky black stuff in between. We figure we still haven't done something right.

If anyone has had success in seasoning a wok, please share your secrets! Do we need to scour the whole thing & start all over, or can we "save" the parts that seem to be properly seasoned? We've heard lard is the best fat to use, but we are vegetarian so we are using canola oil; is there a better oil? Also, we have an electric stove, if that makes any difference in what you'd recommend. Many thanks!! Stacey

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