On 25 Aug 2005 13:57:55 -0700, "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.
>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
Sheldon, Please show me documentation that cast iron and high cabon
steel are the same thing. They are not.