This process of “seasoning” cookware seems so very odd to me. I’ve used cast iron skillets my entire life, and as far as I know, they weren’t seasoned. We washed them with soap and water, and they still work fine.
Seasoning a wok is even more foreign. Especially since there aren’t even any damn seasonings involved! I think my wok could have used a little basil and salt, quite frankly.
This Saturday, WO and I opened doors and windows and attempted to salvage my wok so that we could make fried rice. It was rusticated, so WO Brillo’d off the rust, we brushed on oil, and we burnt the oil to the wok using the stove.
My thought process during all this was short and simple: “What the hell are we doing, and is it worth burning my hands?”
Turns out… it was. I’ll never again get to use soap in my wok, and I should probably apply a second layer of the “seasoning” (can’t I add just a little thyme?), but it worked. No more rust is forming in the wok, and it’s become useful for stir-frying again and making wok popcorn.
Yum, wok popcorn.
WO is very, very proud of his work in seasoning the wok (as am I), so I figured it was worth a blog post.
Sexy wok. And damned good sausage fried rice that night, too.
[tags]seasoning, wok popcorn, fried rice, sausage fried rice, wok, cooking, skillet[/tags]