How the professional season their carbon steel wok

KiasuParents are not only kiasu about our children - we are serious when it comes to good food. Discuss all culinary matters here, from cooking to buffets or fine dining.

How the professional season their carbon steel wok

Postby DaddyKC » Wed Sep 10, 2014 1:57 pm

http://www.youtube.com/watch?v=3wkTb1hnf9s

I didnt know the char stain is the after effects of seasoned wok.
i used to scrub hard to get rid of the yellow stains and i thought these are indications of worn wok..

Shit! shdnt have thrown my wok last week.....

DaddyKC
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Re: How the professional season their carbon steel wok

Postby Nebbermind » Wed Sep 10, 2014 7:20 pm

Actually the charred wok looks rather disgusting, especially when some of the char parts come off.

Eons ago, the seller taught my mom to use a piece of lard/skin to wipe the cast iron wok under high heat to season it...but it doesn't make it nonstick.

Nebbermind
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