How well seasoned is your wok and what's the distinction between well seasoned and just plain filthy?
Please include photos for illustrative purposes.
Here's a photo of mine...
View attachment 103188
Aternative title for this thread: "Have you got far too much time on your hands?"
How well seasoned is your wok and what's the distinction between well seasoned and just plain filthy?
Please include photos for illustrative purposes.
Here's a photo of mine...
View attachment 103188
Aternative title for this thread: "Have you got far too much time on your hands?"
A seasoned wok will be made with a metal that would otherwise rust. To start with you give it a coating of oil and heat that until it mostly smokes away (you can do that several times). That the protects it. You can wash it lightly after use, but I think people don't usually use detergents, they give it a light rinse - or in marlowe's case, they don't do anything.So what's the difference between 'non stick scraped off' and seasoned![]()
A seasoned wok will be made with a metal that would otherwise rust. To start with you give it a coating of oil and heat that until it mostly smokes away (you can do that several times). That the protects it. You can wash it lightly after use, but I think people don't usually use detergents, the give it a light rinse - or in marlowe's case, they don't do anything.
You can clearly see the affect of global warming and the melting of the Polar Ice Cap.That looks like something from a Mars probe circa 1965
And who needs six burners?Your cooker could do with a good clean as well.
How well seasoned is your wok and what's the distinction between well seasoned and just plain filthy?
Please include photos for illustrative purposes.
Here's a photo of mine...
View attachment 103188
Aternative title for this thread: "Have you got far too much time on your hands?"
I'm thinking of getting a ceramic wok, purely for the non-stick properties. What's the verdict on those?
And who needs six burners?