Cast-iron Wok Seasoning Question
Cast-iron Wok Seasoning Question
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Cast-iron Wok Seasoning Question
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Post #1 - August 17th, 2013, 11:26 amI've had good experience seasoning carbon steel woks. But this time, I bought a cast-iron wok (I'd heard that they're better heat conductors). I should have figured this: the surface is of course rougher--pebbly--compared to the carbon steel. What I need to know is: do I go ahead and season this rough surface? or should I steel wool or sand it first? Would it even make a difference?
TIA!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #2 - August 17th, 2013, 1:40 pmI'd season it just like any other piece of cast iron cookware.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #3 - August 18th, 2013, 9:14 amSteve--
I take your point. But I'm still a bit leery. Whenever I've seasoned, e.g., a Lodge frying pan, the cooking surface of the pan was smooth, not pebbley. That's the difference with this wok: it's noticeably pebbley. Do you think it'll make a difference?
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #4 - August 18th, 2013, 9:54 amGeo,
I think that over time, the surface will become quite smooth and almost non-stick. That's what seasoning is all about. Here's some great info on seasoning. I try to use flaxseed oil for seasoning. It's a little on the expensive side, but it really does a great job.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #5 - August 18th, 2013, 4:26 pmA friend was just telling me last week that if you prefer a smooth surface to the pebbled one (which is how all new cast irons come today, evidently), then it is fine to sand it down relatively easily with steel wool before you season. I've never tried it though.The meal isn't over when I'm full; the meal is over when I hate myself. - Louis C.K.
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