Karen AKA Kajikit wrote:
> On 1 Mar 2005 20:13:43 -0800, wrote:
>
>
> >
> >Thanks I'll try that. My first attempt was deffinatly too low in
heat
> >as the food just kinda sat there without the sizzle I would expect
from
> >this kind of cooking. Tonight I did a bit better though. Part of
my
> >aprehension with having the stove on high was that it seemed to be
> >burning the bottom of the wok (on the insde) and I didn't want the
> >patina messed up.
>
> That's supposed to happen. As you use the wok it gets more and more
> 'seasoned', and actually cooks the food better. A well-used wok is
> black on the outside, and darkened on the inside with a natural
> non-stick coating. NEVER scrub the wok to make it shiny, and rub a
> light coating of oil on the inside when it's dry to keep it good.
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Karen,

Hi I'm aware of the need to season a wok, but I thought burning it was
not good. To me there seems to be a difference in how the season forms.
When its burnt you just get carbon deposits which can flake off. I
got this info from a search on this post by a mettalurgist who brought
up that point.

Jesse