"Bjarne" > wrote in message
...
> Hey, I bought this carbon steel wok and I have some trouble seasoning
> it. I put the wok on medium-high heat, and rub peanut oil on the
> surface using a paper towel. At first it becomes nice and black but
> after only a couple of minutes the surface starts to peel off like old
> paint. Is it because it gets too hot? Aren't woks supposed to be
> used at hight heat? or what am I doing wrong?

Make sure the wok is clean and no oil residue is left, this will cause the
peeling problem. Now I recommend using lard but peanut oil will work but
don't use canola, vegetable or olive oil as they all have too low of smoking
point.

If it has wood handles and you have to do it on top of the stove then this
is how I have done it for the last 30 years. First coat the inside of the
wok with peanut oil or lard and put on high heat until it starts to smoke.
At this point take it off the heat and let it cool down. Once cool wipe it
out with a soft rag or paper towel and put it back on the stove top at high
heat. Once it starts to smoke again add a little oil/lard again and swish it
around coating the whole bottom and up the sides as high as you can safely.
Now let it cool down and rinse with water no soap or you will have to do it
all again.

In the oven simple coat the inside with an even coat of peanut oil or lard
and heat it in the over to about 350 degrees for about 30 minutes. Let it
cool and again rinse with water only and you are done.

You could also use cook bacon in it but this method will take a few times to
get it evenly coated.

--

Joe Cilinceon