Hi all,

I bought a wok the other day to use for stir frys, etc. I have a question
though. On the directions it says I need to place thre wok on the stove and
heat it with some oil until the protective coating turns soft, then rub off
the coating with a sponge. I did that, but I went away from the stove for a
couple minutes,a nd when I returned, what i presume to be the coating was
sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
took it off the stove and rinsed it. This film coating is still on the
bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
come off, revealing steel below it. Anyone got any tips on this? I';d like
to know the best way to get this stuff off.

Thanks!

tucker

Tucker wrote:
> Hi all,
>
> I bought a wok the other day to use for stir frys, etc. I have a question
> though. On the directions it says I need to place thre wok on the stove and
> heat it with some oil until the protective coating turns soft, then rub off
> the coating with a sponge. I did that, but I went away from the stove for a
> couple minutes,a nd when I returned, what i presume to be the coating was
> sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
> took it off the stove and rinsed it. This film coating is still on the
> bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
> come off, revealing steel below it. Anyone got any tips on this? I';d like
> to know the best way to get this stuff off.
>
> Thanks!
>
> tucker
>
>
The instructions are about seasoning your new pan. it is a common and
necessary practice - it means the pan will last, is protected, and
cooking improves and gets easier.

You can google "seasoning pans". There are various approaches to it. I
don't know which is best.

But I know it is a smart thing to do. there are probably others here who
know a lot more than I do.

Tucker wrote:
>
> Hi all,
>
> I bought a wok the other day to use for stir frys, etc. I have a question
> though. On the directions it says I need to place thre wok on the stove and
> heat it with some oil until the protective coating turns soft, then rub off
> the coating with a sponge. I did that, but I went away from the stove for a
> couple minutes,a nd when I returned, what i presume to be the coating was
> sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
> took it off the stove and rinsed it. This film coating is still on the
> bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
> come off, revealing steel below it. Anyone got any tips on this? I';d like
> to know the best way to get this stuff off.
>
> Thanks!
>
> tucker

It is a steel wok? Scrub the wok with steel wool and washing up liquid.
Rinse well and dry. Then heat it slowly on the cooker with some good
cooking oil in it. Rub the oil around the hot wok every couple of
minutes. Heat it just until it starts to smoke then turn off the heat
and let the wok cool with the oil in it. When it's cool, wipe out the
excess oil and it's ready to use. If there are no wooden or plastic
parts on the wok, can heat in the oven but that uses more gas.

Arri London wrote:
> Tucker wrote:
> >
> > Hi all,
> >
> > I bought a wok the other day to use for stir frys, etc. I have a question
> > though. On the directions it says I need to place thre wok on the stove and
> > heat it with some oil until the protective coating turns soft, then rub off
> > the coating with a sponge. I did that, but I went away from the stove for a
> > couple minutes,a nd when I returned, what i presume to be the coating was
> > sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
> > took it off the stove and rinsed it. This film coating is still on the
> > bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
> > come off, revealing steel below it. Anyone got any tips on this? I';d like
> > to know the best way to get this stuff off.
> >
> > Thanks!
> >
> > tucker
>
> It is a steel wok? Scrub the wok with steel wool and washing up liquid.
> Rinse well and dry. Then heat it slowly on the cooker with some good
> cooking oil in it. Rub the oil around the hot wok every couple of
> minutes. Heat it just until it starts to smoke then turn off the heat
> and let the wok cool with the oil in it. When it's cool, wipe out the
> excess oil and it's ready to use. If there are no wooden or plastic
> parts on the wok, can heat in the oven but that uses more gas.

Not necessarily, not if you put the wok into the oven while cooking
something... I can't imagine the wok is an emergency, just wait until
the next time the oven is lit... even if it's just a box cake... I
rarely light my oven unless I've planned to cook more than one item.

Sheldon

"Tucker" > wrote in message
...
> Hi all,
>
> I bought a wok the other day to use for stir frys, etc. I have a question
> though. On the directions it says I need to place thre wok on the stove
> and heat it with some oil until the protective coating turns soft, then
> rub off the coating with a sponge. I did that, but I went away from the
> stove for a couple minutes,a nd when I returned, what i presume to be the
> coating was sort of pooled in the bottom of the wok. It was burnt, it
> looked like, so I took it off the stove and rinsed it. This film coating
> is still on the bottom of ther wok, and it looks burnt, but when I rub
> with my nail, it does come off, revealing steel below it. Anyone got any
> tips on this? I';d like to know the best way to get this stuff off.
>
> Thanks!
>
> tucker


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!

In article >, Arri London
> wrote:
>Tucker wrote:
>>
>> I bought a wok the other day to use for stir frys, etc. I have a question
>> though. On the directions it says I need to place thre wok on the stove and
>> heat it with some oil until the protective coating turns soft, then rub off
>> the coating with a sponge. I did that, but I went away from the stove for a
>> couple minutes,a nd when I returned, what i presume to be the coating was
>> sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
>> took it off the stove and rinsed it. This film coating is still on the
>> bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
>> come off, revealing steel below it. Anyone got any tips on this? I';d like
>> to know the best way to get this stuff off.
>
>It is a steel wok? Scrub the wok with steel wool and washing up liquid.
>Rinse well and dry. Then heat it slowly on the cooker with some good
>cooking oil in it. Rub the oil around the hot wok every couple of
>minutes. Heat it just until it starts to smoke then turn off the heat
>and let the wok cool with the oil in it. When it's cool, wipe out the
>excess oil and it's ready to use. If there are no wooden or plastic
>parts on the wok, can heat in the oven but that uses more gas.

With those heavy cast iron frying pans the old recommendation was to
wipe oil over it then heat, then liberally sprinkle salt over the
hot oil layer and leave to cool. Finally, rinse the salt off in plain
water (no detergent). Once treated thus it only needed to be washed
in hot water after use -- again, no detergents.

Perhaps a steel wok could be treated much the same way?

Cheers, Phred.

--
LID

A wok is different than a cast iron pan. Woks (traditional) are made of
carbon steel and need to be seasoned different. The way I've done mine for
years is to wash it good when you first get it. Once washed and dried put
the wok wipe the inside of the wok down with peanut or some other high heat
oil. Now put it on the stove, on high until the oil begins to smoke. Now
turn it off and let it cool. Once cooled wipe it out and you are done. If
you ever put soap in it to clean it you will need to preseason the pan. To
clean a wok while hot put it under boiling water and scrub with a wire brush
designed for a wok or use a steel wool without soap.

Tucker wrote:
> "Tucker" > wrote in message
> ...
>> Hi all,
>>
>> I bought a wok the other day to use for stir frys, etc. I have a
>> question though. On the directions it says I need to place thre wok
>> on the stove and heat it with some oil until the protective coating
>> turns soft, then rub off the coating with a sponge. I did that, but
>> I went away from the stove for a couple minutes,a nd when I
>> returned, what i presume to be the coating was sort of pooled in the
>> bottom of the wok. It was burnt, it looked like, so I took it off
>> the stove and rinsed it. This film coating is still on the bottom of
>> ther wok, and it looks burnt, but when I rub with my nail, it does
>> come off, revealing steel below it. Anyone got any tips on this?
>> I';d like to know the best way to get this stuff off. Thanks!
>>
>> tucker
>
>
> 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!

--

Joe Cilinceon

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.

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

Tucker > wrote:

> I bought a wok the other day to use for stir frys, etc. I have a question
> though. On the directions it says I need to place thre wok on the stove and
> heat it with some oil until the protective coating turns soft, then rub off
> the coating with a sponge. I did that, but I went away from the stove for a
> couple minutes,a nd when I returned, what i presume to be the coating was
> sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
> took it off the stove and rinsed it. This film coating is still on the
> bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
> come off, revealing steel below it. Anyone got any tips on this? I';d like
> to know the best way to get this stuff off.

See section 5.1 of the rec.food.cooking FAQ.
<http://vsack.bei.t-online.de/rfc_faq.html>

Victor

Phred wrote:
>
> In article >, Arri London
> > wrote:
> >Tucker wrote:
> >>
> >> I bought a wok the other day to use for stir frys, etc. I have a question
> >> though. On the directions it says I need to place thre wok on the stove and
> >> heat it with some oil until the protective coating turns soft, then rub off
> >> the coating with a sponge. I did that, but I went away from the stove for a
> >> couple minutes,a nd when I returned, what i presume to be the coating was
> >> sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
> >> took it off the stove and rinsed it. This film coating is still on the
> >> bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
> >> come off, revealing steel below it. Anyone got any tips on this? I';d like
> >> to know the best way to get this stuff off.
> >
> >It is a steel wok? Scrub the wok with steel wool and washing up liquid.
> >Rinse well and dry. Then heat it slowly on the cooker with some good
> >cooking oil in it. Rub the oil around the hot wok every couple of
> >minutes. Heat it just until it starts to smoke then turn off the heat
> >and let the wok cool with the oil in it. When it's cool, wipe out the
> >excess oil and it's ready to use. If there are no wooden or plastic
> >parts on the wok, can heat in the oven but that uses more gas.
>
> With those heavy cast iron frying pans the old recommendation was to
> wipe oil over it then heat, then liberally sprinkle salt over the
> hot oil layer and leave to cool. Finally, rinse the salt off in plain
> water (no detergent). Once treated thus it only needed to be washed
> in hot water after use -- again, no detergents.
>
> Perhaps a steel wok could be treated much the same way?
>
> Cheers, Phred.

Dunno. A cast iron frying pan and a steel wok are very different
creatures. Got my wok instructions from Chinese cooks so not inclined to
try a different method.

Joe Cilinceon wrote:
> A wok is different than a cast iron pan. Woks (traditional) are made of
> carbon steel and need to be seasoned different. ...

That's not been my experience. Carbon steel and cast iron can both rust.
That chemical similarity allows them to be seasoned the same way. See my
thoughts at http://users.erols.com/jyavins/season.htm for what they're
worth.

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

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.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

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.