Topic: Wok's, Seasoning & washing

[Geezah]

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.



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.

[Peripatetic Phil]

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.