Well I went out and got the gas cooker and a 12" Wokky thing with wooden handle, from a Chinese supermarket so I'll be using the pan as a Tawa, (is that what it's called? I'm still a bit confused with the different pan names as I've seen the flat chappati plate referred to as a Tawa) I actually like the long handle, as opposed to the two side handles on the Indian version, so I can do the swishing and stirring etc and look like Iron Chef  

It doesn't show up well in the photo but it's perfectly rounded, I could have done with a flat area on the bottom, but I can work around and knock up a wee timber decorative handle rest.



Also SWMBO is partly Chinese and still likes the occasional so it's good for Chinese cooking as well.

Around the equivalent of thirty pounds UK for the lot, so well pleased.

Any tips on seasoning the beast? I've washed off the protective coating it came with and wondering whether to use veg oil or ghee? As I don't really know what I'm doing I don't want to ruin or burn the surface on my first attempt and end up with a blackened mess. The cooker seems to put out a fair blast. 

Off to the Indian today (they didn't have trad. Tawas) for a flat chappati pan.  ;D

You have a wok my friend - season it just bob some oil in and swish it around a bit and put a flame under it low/medium and it will darken - the more times you use it after that the blacker it will get - the problem is though after a while they do give off black bits - i give mine a scrub now with water then rub some oil over when its dry..

Watch that portable cooker - they can get a little hot under and around - dont be cooking on that nice new table they might ( and only might ) have a couple of scorch marks after a while - obviously depends how long you cook for etc etc -

best of luck with the tawa - hope you get one

best, Rich

Not to criticise the above method, but normally:- Heat the wok on high with nothing in it, you will notice that the metal starts to change colour from purple to yellow then kind of neutral, at this point turn off the gas and put some oil on some kitchen paper and wipe it around with a wooden spoon or suchlike. leave for 10 minutes until the oil is absorbed, if it's dry you can add a little more. Heating the wok will take about 10/15 mins. You can be really brutal on the cleaning before using wire wool if you like.

There are as many methods of seasoning pan, woks, tawas as there are curry gravies ;D.  Have a  look at this thread.  There are some pics which give you a good idea of what you're aiming for

Personally i always use hard fat like lard rather than oil as this can leave a sticky surface.

https://curry-recipes.co.uk/curry/index.php?topic=8013.msg70859#msg70859

A small vid on wok seasoning

CHING HE HUANG?TYPHOON?WOK Seasoning,Care & Maintenance

Yet another way to season a wok

Walking You Through Seasoning a WOK

Starting to look the picture  - I used the dry heat then oil swish and heat method. Good suggestion with the animal fat, might give it another couple of sessions with some ghee before I try it out with an actual recipe.



Baby Butcher Bird came round for its afternoon snack and seemed quite unconcerned about the unusual equipment on its normal feeding spot - the weird things those humans get up to  ;D



(Note, in the UK from what I remember as a nipper, when you feed the birds you give them seed and bread and lame stuff like that. In Australia prepare to arm yourself with slabs of raw meat - can get a bit like Jurassic Park haha.)

Nice one, Let's hope it performs as good as it looks ;D

Les