Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: Geezah on May 18, 2013, 05:17 PM
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I have finally got my wok back to its perfect seasoned colour for cooking asian cuisine again after 2 years of cooking.
Now this wok is about 30 years old, it was passed on to me by my dad.
Carbon steel and bought from Wing Yips in Birmingham.
(http://i1224.photobucket.com/albums/ee379/Geezah-Brewery/P1010061_zpsa0f02548.jpg)
You can see the top most ring of blackness was where the wok was at until 1 of my kids used it and decided to wash it .... WITH WASHING UP LIQUID AND A SCOURER!!!
Needles to say I was not impressed.
Every week it is used, washed only with hot water from the tap and my bare hands and rubbed dry with a paper towel.
Then it goes back on the gas until it smokes and a tsp of oil is rubbed into the whole surface.
I have since bought the kids / wife their own wok to do as they please and instructions to not even look at mine.
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Ah well ... I confess I do not try to keep my wok that colour, simply because it is used for both Indian and Chinese/Vietnamese cuisine and I think it needs a good wash (and scour !) after the former before it is fit for use for the latter. But each to their own.
** Phil.