Seasoning a Cast Iron Wok | How to Season a Cast Iron Wok

The wok we use every day for our personal wok cooking is a hand hammered carbon steel wok. We also use cast iron woks at times, and for both carbon steel woks and for cast iron woks we have over the years had to re-season these woks a few times. We have found that the best way how to season a carbon steel wok and how to season a cast iron wok (both types of woks) in our personal experience is the 'seasoning a wok with salt method' we describe in the section on how to season a wok with salt.

Seasoning a Cast Iron Wok | How to Season a Cast Iron Wok | Why do it?

Seasoning a cast iron or carbon steel wok is absolutely vital. Proper seasoning of cast iron woks (and seasoning carbon steel woks) gives the wok surface a slick smoothness which makes food seem to glide and slip over it. If you don't season a cast iron or carbon steel wok, food will stick to it and end up burning easily. The best method we have found how to season a cast iron or carbon steel wok is the 'seasoning a wok with salt' method where one heats the wok on a gas burner on high while pushing, rubbing and pressing salt around in the wok.…

Seasoning a Cast Iron Wok | How to Season a Cast Iron Wok | Seasoning the wok with Salt

The best way how to season a cast iron wok or to season a carbon steel wok is to use the 'seasoning a wok with salt' method. We have not found that any of the other methods work nearly as well as seasoning with salt. Neither stovetop seasoning or oven seasoning has ever worked as well for us as when we seasoned our cast iron and carbon steel woks with the salt method. The salt seasoning method is so much better in our opinion for seasoning a cast iron wok or for seasoning a carbon steel wok that it is worth finding a friend with a gas burner…

Seasoning a Cast Iron Wok | How to Season a Cast Iron Wok | Results

If you are new to wok cooking and have a brand new carbon steel wok or cast iron wok and are seasoning it for the first time, you won't have anything to compare it to, but you'll notice with time that during your wok cooking that food can begin to stick a bit, and if things get too far from the feeling of the newly seasoned wok you may want to re-season the wok. If you are re-seasoning an old, rusty, dirty cast iron wok or a cast iron wok which had an accident (e.g. a burned recipe that you had to get out with steel wool and elbow grease) you…

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