Sheldon wrote:
> 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.

Yes.

> 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.

Oh come now! All Wagner and Griswold cast-iron cookware was machined
smooth, as are the big griddle/cook tops found in diners and wherever
cheese steaks are made in quantity. Methinks you bought into a myth. :-)

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯