Tag Archives: Wok Shop

Seasoning my new WOK

I was a little intimidated to season my carbon steel wok, but Tane at The Wok Shop had assured us that woks can almost always be resurrected, despite mistreatment, so I went forward.

The method I used is shown in the video, “Walking You Through Seasoning a WOK”,  by Tane of The Wok Shop:

Step 1 is to scrub the wok using dish detergent, then dry over heat.  I thought I was thorough, but when I applied oil in the next step, I noticed a grey-black carbon that accumulated on the paper towel when I spread the peanut oil  That made me wonder if I had scrubbed long enough and hard enough to remove the industrial oil.  I used a natural bristle brush from The Wok Shop, plus Palmolive.  If I did it again, I would use the steel scrub brush that Grace Young uses instead, and I would scrub it 3-4 times instead of twice, just to be sure the industrial oil is gone.  However, if I have industrial oil on mine, it is buried under a layer of peanut oil by now!

Step 2 is to coat with peanut oil, inside and out, then bake at 425 degrees for 20 minutes.  After the wok cooled, I scrubbed with tap water, then repeated the oil and bake step. It looked like this after 2 cycles of oven seasoning:

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Step 3 involves cooking chives or scallions and ginger in a few TBSP of peanut oil until the aromatic produce is fully charred, moving the veggies up onto all portions of the sides of the wok during the process.  Keep stirring! Here is the pan after stove seasoning:

After cooking my first wok dinner it looked like this; well on its way towards developing a mature patina:

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Grace Young’s video on how to season a wok is also terrific. but she skips the oven seasoning part of the process:

An article on Grace’s method is here, which has information I have not seen elsewhere:

http://www.thekitchn.com/how-to-season-a-wokcooking-lessons-from-the-kitchn-171893

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Buying my first carbon steel WOK

Luckily I live a short drive from The Wok Shop, Tane Chan’s San Francisco Chinatown store, where my friend and I each bought the 14″ size of this wok:

http://www.wokshop.com/HTML/products/woks/wok-usa-made-pow-wok.html

USA-made-pow-wok USA-made-pow-wok-in-1

Without wooden handles, this wok can be used in the oven for paella, or even to roast a turkey.  It is jumping ahead, but I discovered while cooking, that the hollow handle stays cool, and it is easy to wok and serve with it.

It was so much fun being in Tane’s store. Every inch of the little store is crammed with merchandise having to do with either wok cookery or eating wok creations. Tane is extremely outgoing and friendly, and seems a woman of integrity, so by the time we left the store I felt like she is now a friend. I can’t say enough good about Tane.  She is the nicest person I have met in any store in a very long time, and thoroughly enjoyed meeting her.

The Wok Shop (wokshop.com) is the place to buy your wok because you can’t make a bad purchase from Tane, and you can’t buy cookware from a nicer person.

In addition to the wok we added a domed lid, steaming insert, natural bristle brush, chop sticks, stainless oil canisters, and spatulas of various types and sizes.  Of course, we also bought Grace Young’s book, “Stir-Frying to the Sky’s Edge”.

An unexpected purchase was a mortar & pestle for grinding dried spices, of an unusual design, which has the pestle the same size as the mortar.  Image

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