Seasoning a Wok

[Nathan]

I just bought a wok tonight, and after researching online, I figured out how to season it. I dont think there is any process short of a large fire that could make this much smoke. Anyone else done it? I'm most amused! Hopefully its ready to cook with tomorrow, its looking pretty bitchin cool right now.

[JESTER]

Nope. I am more of an Iron Skillet person my self. If I want some good Chinese food, I just hope on down to the China Express. Man they can cook. Best Lo-mein in the state.

So, now that I have made a totally useless post.... What are we planning on cooking? Something good??? If so, tell me how! I love to cook.

[Nathan]

I dont know yet, but I'm cooking for some friends tomorrow! Since I bought a wok, it definitely has to be stir fry of some sort. Once I decide what I'm cooking, I'll post it up, as well as some pictures This can be like the noodles thread, but much better!

[JESTER]

Well, I will be cooking something up after i get off work in an hour. Either my specialty, Chicken wings, or the old trusty stand by, Hamburger Helper. Probally Hamburger Helper, because it helps your hamburger make a great meal.......

Anyway........ What can we cook in the new Wok???? Anyone got any good ideals for Nat-dog!!!

[Nathan]

I'm thinking it might be possible to sautee salmon in it...that could be delectable! Ever had sauteed salmon? It'd be weird to cook an italian dish in a wok, but I dont see why it wouldn't be fantastic for sauteeing, and its the right size.

[MinisterofDOOM]

Woks are awesome. Great for tossing together a fifteen minute stir fry, but also good for more facy, time consuming dishes. And yeah, seasoning a Wok is like burning tires, but without the smell. Isn't it great?

[[Zero-S]]

You should have taken video.

[vicki]

I cook all the time and have never had to season a wok before. I don't recall ever seeing my mom do it either. What's the point of doing it?

[Nathan]

It basically makes a natural non-stick coating in a cast iron, or carbon steel wok. If you have a stainless, or non-stick coated wok, you wouldn't do it for sure. Its not a necessity I'm sure, but I feel really authentic now