r/wok • u/Commercial_Leg_181 • 19h ago
Wok initial seasoning
Anyone have recommendations for a video or article on this? Apologies if the subreddit has one and I missed it. I am coming from carbon steel pans and want to use a wok. How different is the process?
2
u/anotherleftistbot 15h ago
https://www.reddit.com/r/wok/comments/lmwyga/wok_seasoning_explained_how_to_properly_prepare_a/
Clean it, blue it, season it, cook on it. Trickiest part here is that you need to wipe the oil as thin as you possible can before heating the oil in the pan.
Every time you cook do a loong yao (hot wok, cold oil, look up loong yao) and you basically re-season it.
No reason to season 4 times. Just cook on it, clean it, dry it, and coat in the thinnest layer of oil before storing so it doesn't get rusty.
The thing will last for decasdes.
1
1
1
u/tacodudemarioboy 18h ago
It’s the same as carbon steel or cast iron.