Jun 24 2014
Years ago I was into stir fried Asian cooking and had a wok.
Then I kind of got away from it and not sure what happened to the wok. Cooking
out a stir fried dish is good with chicken or fish and I have done a lot just
in a flat skillet. I decided to get another wok and do some stir frying
outdoors on my gas burner.
Gas is a better heat source for using a wok than my electric
stove and it will be much easier getting all done at the same time outdoors in
the same area. It will save this old man from running back and forth or taking
the meat inside to hold while doing a quick stir fry for a side dish.
The ideal wok is made from low carbon steel and requires
seasoning just like a cast iron skillet. I needed a wok with no wood for
handles to do my favorite 6 step seasoning in and oven at 490 deg. I found a 14
inch one with metal loop handles that came with a ring for $24.
My favorite seasoning method came from a post by Sheryl
Canter. She used flax seed oil but I could not find it because it has a short
shelf life and I found to order it was too expensive. To me the best
alternative was grape seed oil. I have used it to redo two old cast iron
skillets and it gives a nice deep black finish that lasts.
The seasoning process was to coat the wok with a thin coat
of oil then using paper towels wipe it all off. It will still have a light
coat. Place it in the oven and set to 490 deg. Leave it there for one hour, my
oven takes about 15 minutes to get to 490 deg. so it is at that temp for 45
minutes. Turn the oven off and let cool before removing. Repeat this process
six times and you will have a nice dark non-stick finish that will last.
Sheryl used 500 deg. for her temp; why don’t I? Not sure, I
am old school and 500 deg. just sounds too hot, 490 sounds better! Now all I
have to do is try to turn out some good food on my wok!
Wok washed and ready to season
After the first seasoning
After the third seasoning
Sixth seasoning and ready to use
No comments:
Post a Comment