Wok From The Wok Shop SF
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Your wok is so pretty. We will try this method soon! Thanks for the inspiration!
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I will definitely check out the Wok Shop in the city. Been looking for a decent wok.
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@reg59 Do you think I can wrap the plastic handle and then with aluminum to follow your instruction on seasoing a carbon-steel wok in the oven?
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Very nice color, how was the shrimp fried rice?
dureyes 1 month ago
@dureyes The shrimp fried rice turned out great! Just remember to never over crowd your wok!
reg59 1 month ago
@786swe I wouldn't try it the oven. Check out "How To Season a Wok II" on youtube. It may work better for you
reg59 3 months ago
How did you season your wok so evenly? I have the same wok/stove as you do (14'' round bottom and electric range) I followed the instructions and only the center has the dark seasoned color. Where did I go wrong?
CureIV 6 months ago
@CureIV It has to be carbon steel! First, I washed the wok with mild soap & water. I used peanut oil to wipe it down both inside and out. Preheated the oven to 400°, wrapped the handle accordingly with a damp cloth and aluminum foil. After the oven is heated, place the wok on the middle rack UPSIDE DOWN for twenty minutes. The great thing about a carbon steel wok is that you can scrub it and season it all over again. Give it another try and let me know how it comes out! Good Luck!
reg59 6 months ago
@reg59 ! I followed your directions and my wok is looking great! I would've never thought of putting inside the oven, thanks!
CureIV 6 months ago
@CureIV I'm glad that it worked out for you! Grace Young's book Stir Frying to the Sky's Edge is really helpful too when it comes down to technique. LEARN YOUR ELECTRIC RANGE! I can't say that enough!! For instance when a recipe calls for high heat, I start my wok at about 5 1/2 to 6 to begin with for my aromatics such as ginger, garlic and so forth. Then I gradually increase the heat as I add other vegetables and meats etc. Always have your ingredients measured and ready to add. Good Luck!
reg59 6 months ago