How To Season A Wok
Hungry to know more about how to season a wok? Here's a video of the recent get-together where Grace Young, author of "Stir-Frying to the Sky's Edge," did an expert demonstration with Tracy Schneider's new wok.
Young had an answer for every question our wok-challenged selves had about a piece of equipment that's intimidated most of us in the past. She said she loves being the "wok doctor". People get so nervous about the problems they come across, she said, yet "the solutions are so simple". Listening to her, they really did seem that way.
Check out the comprehensive book for recipes, stories, and detailed recommendations for picking out a wok. (Young advises choosing a flat-bottomed one, better suited to lower-powered Western ranges, and says a 14-inch diameter is ideal). She also stressed during our seasoning session at host Hsiao-Ching Chou's home that a good wok is a lifetime investment, one that requires time and care more than money.
"The best wok is just ordinary carbon steel, and you don't need to spend more than $25."
Use it well, though, and it will acquire a natural nonstick surface -- creating a treasure that will, as she told Tracy, last a lifetime. One of the sweetest moments that afternoon was hearing Hsiao-Ching say that her own wok, after building up that invaluable patina over the years, will go with her now 3-year-old daughter when she's ready to leave home. I love that idea. But for now, here's how to get started:
-- Rebekah Denn
TikiPundit on June 13, 2010 at 07:03 AM
Rebekah Denn and Grace Young -- well-deserved Instalaunche in 3, 2, 1...
Ferd Berfel on June 13, 2010 at 08:34 AM
I bought a hand-hammered, round-bottomed carbon-steel Wok from that British guy on TV when they were running those infomercials a long time ago. I seasoned it when I first bought it. Now, 25 years later it's surface is better than the best non-stick pan. I used to have a stainless steel flat-bottomed Wok too, but it didn't season well, so I gave it away. But I LOVE my Wok - it's the most versatil tool in my kitchen - capable of cooking anything.
pj on June 13, 2010 at 09:40 AM
I really, really don't think a steel wok has pores.
steveH on June 13, 2010 at 05:32 PM
Get a good look at the sort of steel used for woks, using enough magnification, and its surface will be pitted with tiny holes. The grain structure of the steel pretty much makes it non-optional.
And they do hold a bit of oil on/under the surface of the pan.
JorgXMcKie on June 13, 2010 at 08:45 PM
High carbon steel is very different from stainless steel. If you don't believe me, get a couple of "grey" steel knives. I use Old Hickory paring knives and butcher knives regularly and have others. They are very, very different than *any* kind of stainless steel. I don't know about "pores" but they definitely rust [if you don't clean and dry them properly] and absorb stuff.
Bill Woods on June 14, 2010 at 08:36 AM
Related:
"Equipment: How to Buy a Wok"
http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html?ref=se-bb2
and
"Equipment: How to Buy, Season, and Maintain Cast Iron Cookware"
http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html
Roy b on September 29, 2010 at 05:19 PM
I own 8 woks of various sizes and handle options. They are all carbon steel woks. I too got my first wok off of T.V. over 30 years ago and it is still going strong. You can't beat these, once they have that dark coating of carbon on the inside just about nothing will stick to them. I have even started a fan site for woks! http://www.carbonsteelwok.info