The Starting Point For This Hand-Hammered Wok
Given its size, this wok probably won’t be seeing daily use. That will make it slightly trickier to season. I’ve noticed that if a wok (or, any blue steel pan, really) sits for too long unused. It requires additional seasoning. So, for this this wok, I’ll be seasoning it to a rough 50% point.
To start, I heated our outdoor grill for 10 minutes. Then, I placed the wok on the grill and covered the lid. I set my timer for 15 minutes. Then, at the 15 minute mark, I flipped the grill upside down, shut the lid, and set the timer for 10 minutes. This removed the industrial strength oily residue. Then, I scrubbed the pan very well and towel dried it. Then, I set the wok over a moderate heat and applied a light coating of rice bran oil and vegetable shortening. At the first sign of smoke, I wiped the wok clean. Leaving only a very light sheen of oil, I set the wok aside to cool. I repeated this process three times. The next day, I placed the wok over moderate heat, added a bit of butter and olive oil to the wok. I let the butter come to a bubble and added an egg. It slid out beautifully. And, I had something to top my toast for breakfast!
Roughly 50% Seasoned
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