After watching several youtube vids on the topic, I decided to give mine a try.
This is after the third seasoning...maybe I've messed up, but plan to carry on for 5 more rounds of seasoning
Attachment 51960
http://youtu.be/ZczbF7O58cc
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After watching several youtube vids on the topic, I decided to give mine a try.
This is after the third seasoning...maybe I've messed up, but plan to carry on for 5 more rounds of seasoning
Attachment 51960
http://youtu.be/ZczbF7O58cc
got the crib notes?
I'm alergic to youtube
Oil the pan with a very thin layer of oil
Put on high heat until the oil smokes
Remove from heat and let completely cool
Repeat
One chef I saw did this process 11 times every time he got new pans
My faded memory is that this was the HK Chinese way. Except there were no stainless pans. I seem to recall some garlic.Quote:
Originally Posted by Topper
The Thai gf recently did very little to condition a locally bought wok. Just scrubbed off the machine oil and started cooking.
A wok doesnt need to be seasoned, because it cooks gallons of oil every day.Quote:
Originally Posted by Shutree
Umm...that's a bit of a generalisation. :D
I've also noticed that the locals don't bother much with this seasoning lark.
Dr Karl Kruszelnicki said the other day that he has fallen out of love with stainless steel as it has microscopic pits which harbour ecosystems
he said he is moving to copper cooking equipment as copper actively fights bacteria
It's how they are designed. Different styles of cooking.Quote:
Originally Posted by cyrille
Either a load of oil, or a stir fry.
You cannot plonk a 500gram sirloin or fillet of tuna onto a Wok and except to cook properly. Therefore, there's little danger of food sticking to a wok like a skillet will and they end up seasoning themselves.
Why should we care what he said, whoever he is?Quote:
Originally Posted by baldrick
did I miss saying that you should ?Quote:
Originally Posted by Cujo
From a metal point of view, SST is a terrible conductor. For around here Low carbon steel (Most Woks are made of it) or anodized aluminum are the best. I do have a big Cast iron pan but wife says its to heavy. I have Calphalon cookware. Not the coated style as I refuse to use coated pans but the hard anodized style. Brought with me from the US. Wife loves them. I seasoned them 1 time and that was it and never looked back. Had them for years.
He's technically not a real doctor either.Quote:
Originally Posted by Cujo