Atnguy3n
41
Nov 13, 2017
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Wok users! Any pro-tips on getting that non-stick seasoning to develop on an electric stovetop? I’ve had my wok (Joyce Chen, carbon steel) for 3 years now but still having trouble with a few “corners” that just won’t season. Mostly not an issue for vegetable stir fry but troublesome when the noodles and rice get introduced— then it all starts to really stick. Thanks kindly in advance!
Nov 13, 2017
djfluffkins
130
Nov 13, 2017
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So I've used a torch to help do the initial seasoning for hard to reach areas. I actually have the opposite problem where the gas I'm using to season the rest of the pan is too hot, so I'm not getting into some of the corners because it'd melt the handle I have.
Nov 13, 2017
john.yu
526
Nov 14, 2017
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If your wok can withstand being in an oven (metal handles or removable wooden ones), I recommend seasoning that way. I had similar issues with my wok, and I decided to strip off the old seasoning and re-do all of the surfaces in the oven (450-500F for 45-60 minutes). It's best to do at least 4-6 cycles like that with very thin coats of oil, but it should be good to go for a very long time after that.
Nov 14, 2017
Atnguy3n
41
Nov 14, 2017
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Interesting! Just a regular culinary torch? Do you have a preferred fat for seasoning with or just dry interior?
Nov 14, 2017
Atnguy3n
41
Nov 14, 2017
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Thanks! I don’t have removable wooden handles but I see that Alton Brown suggests rapping the handles with wet towels and aluminum foil for oven seasoning.
Nov 14, 2017
namhod
1981
Nov 14, 2017
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Oven is the best answer here. If you have wood handles on your wok you could try reducing the heat. You cant season at a lower heat, it just takes longer, or more repeats.
Nov 14, 2017
djfluffkins
130
Nov 14, 2017
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I'd suggest using a propane torch (which is used in culinary applications but creme brulee torches tend to be small butane torches).
As far as fats go, I do swear by grapeseed oil. I'd suggest the method of going really thin layers of oil but multiple times. So rub on with a paper towel with oil on it and then wipe off with a dry paper towel. It might seem like there isn't that much oil left, but it's definitely good enough to put a layer on.
Nov 14, 2017
tbrun
3
Nov 14, 2017
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grease that mother up, wrap it in foil and bake it, repeat.
Nov 14, 2017
Chef_Scot
230
Culinary Professional
Nov 15, 2017
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Sounds like you have gotten some good suggestions on getting your wok seasoned. Here is a little trick that I learned years ago from a Chef I worked with. heat up the wok, poor in some salt and using a towel folded up to protect your hand from the heat scrub the hot wok. you will see the salt turn black as it removes all the cooked on residue that is causing things to stick. after you have exfoliated all the surface dump the hot salt out (into something heat proof like a metal bowl or another pot) then whip out the wok then add a liberal amount of oil, slowly poring it around the wok so it runs down and coats all the sides. Swirl the wok around over the heat coating all the surfaces with the hot oil. When the oil starts smoking poor out the excess oil (can poor it on top of the salt and then when it is cool trash it). Whip out the excess oil and you should now have a stick free wok. you can use it and whip it down after each use and build up the seasoning or follow the suggestions of putting it into the oven.
Nov 15, 2017
Snarge
39
Nov 16, 2017
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My wok is one of those nice thin Chinese cast iron ones, and I had a little trouble with getting it to season well, because food would soak up any excess oil, and I don't use much to start with. Despite the wok coming from the factory with some gunk and requiring a proper seasoning in the oven, I still got spots where it was sticky like a little cast iron gecko. So I started using it exclusively for deep frying for a little while. I just forwent the stir fry for like four months, and instead ate a lot of fried food. It developed that nice nonstick quite well. Also, don't wash it with soap if you can avoid it.
Nov 16, 2017
Snarge
39
Nov 16, 2017
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I was also told to cook nothing but "pungent veggies" in my wok for the first go or two. Apparently some of the oils from the onions and stuff would soak into the seasoning and help flavor it?
Nov 16, 2017
cspirou
207
Nov 16, 2017
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I feel like a wok shouldn’t be used with anything less then a strong gas source. Even if I had an electric range I would just buy one of those portable stoves you see people use for hot pot.
Nov 16, 2017
Atnguy3n
41
Nov 16, 2017
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I’ve thought the same thing— trying to y’all my partner into agreeing it’s a good idea for our tiny kitchen!
Nov 16, 2017
xilvar
49
Nov 17, 2017
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Despite what everyone’s grandma says, some oils work a LOT better for seasoning without eventually turning sticky than others. Almost all vegetable oils tend to turn sticky for example. You might try scrubbing it fairly clean again and using specifically oils that work best. As a carnivore I use mostly bacon fat for my seasoning. In vegetarian friendly oils i recall their being a few that work better. I vaguely recall that butter might work well but you should do some research. Normal vegetable oil definitely does not work well.
Youll also always get the the best results whatever the oil used from lots of very thin coats seasoned on separately rather than one thicker coat.
Nov 17, 2017
cspirou
207
Nov 17, 2017
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Do a search on using flaxseed oil for seasoning pans. The low smoke point is bad for cooking but ideal when it comes to seasoning. If you are trying to season on a stove top you might get better results.
Nov 17, 2017
Atnguy3n
41
Nov 18, 2017
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Awesome suggestion and the science sounds worth trying— thank you!
Nov 18, 2017
Atnguy3n
41
Nov 18, 2017
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Ahhhh. That sounds like where my problem has been perhaps. I do use bacon fact occasionally but the majority of my cooking has been in vegetable oil. Mmm. More bacon...
Nov 18, 2017
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