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Jason Tanner

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  1. J Starr 4425 Community Answer

    I have never heard of the shape of the vessel impacting how it is seasoned.  Heats, maybe, but seasoned, no.

    So clean it well to take off any odd coating the manufacturer may have used while it waited to go to its new place at your house.  Then pour a generous Tablespoon full of a clean cooking oil into the pan.   (My Mother would use bacon grease, and I've also seen people recommend the odd oils like coconut and <shudder> canola).  Use a papertowel to rub the oil into the entire inner surface of the wok.  Use a couple of extra paper towels to soak up any extra oil.  Slide the wok into your oven, with your oven set to very low temp- whatever the lowest is, see if you can get it lower, around 200 degrees at most.

    If not, set it as low as possible and set the timer for about 45 minutes, then, without opening the door, turn the oven off,  In an hour, turn it back on low, about 45 minutes, then off.  Do that  all day long, then let sit in the oven overnight.

    Pull the pan out, wipe it out with a papertowel.  Then do it all again.

    After the second seasoning, it should be ready for cooking.  Make sure you add oil/fat to anything you make in the skillet for awhile-  an older, years' well seasoned skillet can do a fried egg without sticking, but not likely two, and certainly not three.  A seasoned bit of cast iron is remarkably resilient, but it isn't teflon.

    And, of course, never use soap to clean the wok, just hot water and, at most, a green scratchy thingie.

    Congratulations-  the wok sounds like a terrific piece of cookware you will be able to hand down as offspring start their own households  (I, personally, still have and use My Mother's little 8" cast iron skillet.  It's terrific).

    UTC 2021-06-21 06:04 PM 3 Comments
  2. Andy Bartalone 135 Accepted Answer

    To the best of my knowledge, size and shape should not affect the seasoning of your new wok. It is all cast iron in the end.

    UTC 2021-06-21 05:11 PM 0 Comments

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