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?

Bjarne > wrote:
> 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?

Yup, probably much too hot... season woks in a medium oven, not
directly on heat of the stove top. But a better seasoning method is
to fry bacon, gently... if you burn the bacon heat's too high.

On Tue, 12 Jun 2007 00:12:15 +0200, Bjarne > wrote:

>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?

Season it and then cook in it so your seasoning will deepen.... I
don't have any experience with seasoning peeling off. Sorry, can't
help with that.

--
See return address to reply by email

too much oil. You have to put it on in thin layers like real paint.

Heat wok very hot. Apply thin coat of oil. Immediately lower heat to low.
Leave oil on for 15 minutes. Wipe excess off. Let wok cool. Rinse and dry
gently. Repeat.

Bacon is animal fat.. not so good to season wok with.

>Your new wok is probably coated with a petroleum based oil from
>the manufacturer. Wash it very well with dish soap/warm water
>using a stiff vegetable brush or steel wool, then start with the
>veggie oil again.

I did do that. And I was very careful that I got it all off.

Judging from the answers until now, I was probably just using too much
heat.

"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

"Joe Cilinceon" > wrote in
:

> "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.
>

Covering well with damp cloths and foil will allow you to oven 'cure'
season a wok with any wooden bits that can't be removed.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
>
> Covering well with damp cloths and foil will allow you to oven 'cure'
> season a wok with any wooden bits that can't be removed.
>
> --
>
> The house of the burning beet-Alan
>
> It'll be a sunny day in August, when the Moon will shine that night-
> Elbonian Folklore
>

Yes that will also do it but you might need to keep an eye on it.

--

Joe Cilinceon

"Zippy P" wrote:
> too much oil. You have to put it on in thin layers like real paint.

Real paint... are you a scammer who uses fake paint.. or is "real" a
brand name.

> Heat wok very hot. Apply thin coat of oil. Immediately lower heat to low.

What do you mean "lower heat to low", as though there's an option to
lower heat to high?!?!?

> Bacon is animal fat.. not so good to season wok with.

What, you got a vegetarian wok or maybe a kosher wok... and what's a
"wok with", some kind of wok attachment?

so many plonks, such little time


"Sheldon" > wrote in message
oups.com...
> "Zippy P" wrote:
> > too much oil. You have to put it on in thin layers like real paint.
>
> Real paint... are you a scammer who uses fake paint.. or is "real" a
> brand name.
>
> > Heat wok very hot. Apply thin coat of oil. Immediately lower heat to
low.
>
> What do you mean "lower heat to low", as though there's an option to
> lower heat to high?!?!?
>
> > Bacon is animal fat.. not so good to season wok with.
>
> What, you got a vegetarian wok or maybe a kosher wok... and what's a
> "wok with", some kind of wok attachment?
>
>

Bjarne > wrote:

> 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?

See section 5.1 of the rec.food.cooking FAQ.

Victor