Gary wrote:
> Tucker wrote:
> >
> > Thanks to all who replied. To the first respondent: there are instructions
> > for seasoning, yes, but there was separate set of instructions for what i
> > described. I never even got past that step to *get* to seasoning! I will
> > give the steel wool a shot. I had really wanted to use the damned wok
> > tonight, but I'll aim for tomorrow now. Thanks again!
>
> You should have used it last night. A wok doesn't have to be babied for
> seasoning. Just clean it out to start with, then add oil and start cooking.
> After use, soak it a bit, then scour it out with a plastic scouring pad. Rinse
> and dry immediately, coat with oil, then wipe out all excess oil with paper
> towels.
>
> It will never "season" like cast iron but it will acquire a semi-seasoning
> after several uses.

Actually cast iron and carbon steel season exactly/precisely the
same... no reason ya can't just start frying stuff with cast iron.
Just don't buy cast iron cookware with a machined interior surface,
it's garbage (literally garbage, was machined to hide a defective
casting) and can never develop a properly seasoned surface.

Sheldon