Conference turris::cooks

    Step 1:  Bake it in an oven, etc. as you already did.
    
    Step 2: NEVER, NEVER, NEVER!!!! use soap on a wok!!!!!!!!!!!!!
            Get a nylon "scrubber" for cleaning off any solid
            stuff that sticks, but never use soap.  It negates
            any seasoning you do.  Seasoning the wok coats the
            steel so that things don't stick much, but allows
            food to brown.  I don't know the science behind it;
            I simply know it works.
    
    Step 3: Wait.  Seasoning a wok (or any or iron pan) takes time.
    
    					andrew
    

Use lard, vegetable oil, or vegetable shortening, NOT butter.  Butter has
milk solids in addition to the butterfat, and it burns at too low a temperature
to be useful for seasoning a wok.

--PSW

    My wok is restaurant guage aluminum and I have been quite happy
    with it for close to a decade of frequent use, never needs seasoning,
    cleans up easy with soap and water and distributes heat well.

    West Bend does indeed make a Silverstone coated wok, both 
    in electric and traditional styles. All it need for seasoning
    is a quick wipe of peanut oil, and a few minutes for the 
    oil to soak in.
    
    Ellen
    

    I didn't think you COULD season stainless.  I thought woks that
    were supposed to be seasoned were made of a steel which is more
    porous.  Am I wrong?
    
    				Paul
    

    Traditional woks are made of carbon steel, like good knives.  This
    stuff disperses heat properly, but will rust, which is why you have
    to season it (apart from keeping food from sticking).  I don't know
    how to season a stainless wok, for sure, since I don't have one.
     With a carbon steel wok, the first thing to do is to wash it good,
    and I do mean with soap, to remove any protective not-great-for-you
    stuff the manufacturer may have put on it to protect it during shipping
    (usually something like mineral oil).  Then put oil (peanut oil
    or something else that can take the high temperature - I suppose
    you could use sesame oil, but it would cost a fortune) in it and
    heat it to maximum temperature, as if you were frying stuff (some
    would have you heat the wok first, and then add the oil).  I suppose
    you could heat it in the oven if your wok is small enough to fit
    inside - mine ins't.  If you do this a couple times, you will get
    oil into the proes of the steel.  That's all you really need.  When
    you use the wok, make sure you heat the oil before you add any food,
    especially wet food.  There is nothing wrong with cleaning the wok
    with soap if you have to get anything that might have stuck to it
    (such as cornstarch!) out; I always use soap.  Just make sure that
    you dry the wok completely (to avoid rust spots, if yours is carbon
    steel like mine) when you put it away.  if you aren't going to be
    using it for more than a week or so, rub a drop of oil into it with
    a paper towel (not a problem at my house!).  After a few uses, a
    carbon steel wok will develop a nice, black patina, and you will
    have very little problems with things sticking (I find that cornstarch
    paste will stick, and of course sugar will, if you are making something
    with a sugary sauce).  I don't know if stainless steel is porous
    enough to really absorb oil, or if it has the same heat-retaining
    properties of the carbon steel.  Ditto on aluminum.  I had an electric
    wok with a teflon coating, which I never used (was a gift) and
    eventually gave away - didn't figure you could get teflon hot enough
    anyhow.  In fact, for some things, I wish I had a real wok burner,
    since my gas stove cannot produce a hot enough flame for flash-frying
    some things (mabye it would if I had a tiny wok).  I use an electric
    ring rather than the gas one to get the bottom of the wok down further
    into the flame.

    I have a wok ring and an electric stove that don't fit too well
    together, and as a result it's possible for me to get my wok too
    hot.  (Yes, a wok can be too hot.)  When that happens, the seasoning
    in the bottom of the wok comes off, and I'm left with a nice black
    wok with a shiny blue center.  When this happened, I put a little
    peanut or sesame oil (both work) in, and used the wok again with
    a little less heat, and it worked fine, restoring the seasoned look
    and the non-stick surface after two uses.
    
    As for cleaning, I find that dishwashing detergent (Joy) does the
    seasoning no harm, but a steel scouring pad will take it right off,
    soap or no soap.  I use a wok brush instead to get the sticky stuff
    off.  (A wok brush is just a bundle of bamboo splits.)

    Actually 'traditional chinese' woks are cast iron as mine
    is.

    I use soap... what's wrong with using soap.  Your not supposed
    to scrub that's all.

    I use one of those plastic scrubber things - the bamboo things work
    fine but you can't buy a replacement one at your local grocer's.
    What I wouldn't use is steel wool - though I suppose I would if
    I managed to get a rust spot on the wok.  I envy anyone who can
    get their wok TOO hot on a normal home stove; I probably ought to
    eventually buy one of those propane-fired wok burners (anyhow, that
    way we could roast the chilis outside, instead of causing all the
    human and feline inhabitants of the house to run for cover when
    we do it inside - maybe a chemical-lab hood is what is needed here!).
    
    Anyhow, the original question that was being asked was what to do
    with a STAINLESS STEEL wok - any ideas on that, for the original
    noter?

  I'm still confused.  For a stainless steel wok:

	o  Is seasoning necessary?  If so, what is the recomended
	   method of cleaning it?

	o  Assuming you use a SOFT nylon brush or something similar,
	   why is soap bad to use?  Does it make any difference if
	   a detergent cleanser is used?

  *thanks*
    and 
*more thanks*

    I am have two woks - cast iron and an electric one.  I use the iron
    one for most everything, however, the electric one does get the
    oil very hot for deep frying egg rolls, wontons, shrimp, etc., so
    I usually have both going at the same time.
    
    As far as the stainless steel woks - you should season it with some
    oil.  My sister uses one and claims that all she does is rinse it
    out with warm water and towel dry.  She used peanut oil to season
    and seasons it again if she has not used it for a very long time
    (that never happens in my house - Chinese food is a weekly meal
    for us).  She also only uses a wet papertowel to scrub a spot of
    fried on food - scrubbing lightly.
    
    Hope this helps -
    
    Joanne
    

RE: .10

Soap will mix with and dissolve oil.  Thus, it is possible for soaps and
detergents to remove the oil in the pores of the metal that are the whole
point of seasoning a carbon steel or cast iron wok.  This is why it's
generally not a good idea to use soap on a seasoned wok.

--PSW

    So, Paul, do you use soap on your wok, or not?  I always have (wok
    is seven or eight years old).  Mine is so thoroughly seasoned that
    water (even with soap in it) beads up on the inside surface.  If
    I have made something exceptionally gunky (sweet fried nuts, for
    example - whatta mess!), I pour hot water and some soap into the
    wok and leave it sitting on its ring that way until we have eaten
    the results of the messy cooking, and then wash it up.  Certainly
    doesn't seem to hurt the thing any, though I don't know what it
    would have done to it years ago when the wok was new and shiny;
    have gotten a lot of cookbooks since then.  If we aren't going to
    be using the wok for a long time (on vacation, or during Passover),
    I do rub a little extra oil into it sometimes, but I haven't done
    so for a year or two; we use it at least a couple of times a week
    so it tends to stay in good shape - wouldn't want to leave a LOT
    of oil on the surface if the wok were going to sit around for a
    really long time because it could get rancid or something.

    Back to the original question: RE:.0                        
                                                           
    I have a stainless steel wok (and a carbon steel one) and I believe 
    the seasoning ritual is worthless for stainless steel. 
   
    Furthermore, I do not think any carbon or stainless steel wok will
    give you what *YOU* want -- since it sounds like you want a "Teflon"
    environment. 
    
    Seasoning a carbon steel wok will (a) keep it from rusting and (b)
    reduce the amount of food that sticks to the point that you can use it.
    Stainless steel does not require (a) and does not absorb oil so (b) is
    impossible. 
               
    So, if what you want is a "Teflon" environment, I guess you'll have
    to buy the Westbend that was mentioned earlier.

    Another way of saying this is, stir-frying in a wok requires more of 
    a cook's attention than frying in a "Teflon" type pan -- namely
    you have to stir the food to keep it from sticking. 
                                                       
    This is not a slam -- each has its place and time! 
                                        

    < Note 337.15 by WARHED::FRECKNALL "Peter Frecknall">
    			-< TRY USING SALT >-
    I have found the best way to season a WOK is to follow the following
    method :-
    1. Scrub the new WOK thoroughly, ( this should be the only time
    it sees soap).
    2. Fill the WOK with salt to within 1/2 inch of top.
    3. Heat WOK on high heat until salt turns brown, ( the WOK should
    be a nice blue colour now).
    4. Empty out salt, (take care as salt will be extremely hot), and
    fill WOK with oil to within about 1 inch of top.
    5. Again heat WOK until the oil begins to smoke, ( keep fire blanket
    close to hand), then turn off heat and allow oil to cool down.
    6. Finally empty out oil and wipe WOK out with kitchen paper.
    
    	If you follow these instructions and only use hot water and
    a brush to clean your WOK it should stay non_stick and give you
    many hours of happy cooking.
 
    
    

    There were several references to an electric wok ring. 
    First, what is it?
    Second, where can I see/get one?
    Third, can it be used for a "stir-fry" pan?
    
    I don't have a wok but a high sided, semi-parabolic shaped pan.
    In other words, it is shaped like a small wok but has a flat bottom.
    I am using it on my electric burner at home but am very dissatisfied
    with electric burners. My gas fired outdoor burner works very well.
    Will this electric ring help at all??
    
    --wch--

    An electric wok ring is a holder for a wok to stabilize it on an
    American electric stove (that is, no wok-sized holes in the top like
    a Chinese restaurant stove would have).  The thing is a short cylinder
    with air holes in the sides.  Rings for gas stoves are narrower
    at the top than at the bottom.  I actually use an electric stove
    wok ring on my gas stove, because the gas stove one doesn't fit
    around my burners very well and so is not very stable.  I don't
    like electric stoves anyhow, but a friend of mine who is a very
    accomplished oriental cook loves his electric stove and doesn't use
    any kind of a wok ring on it - he uses small woks (he has two of
    them that I know of, maybe more than that) and just balances them
    right on the burners - I don't think he is into deep-fried foods
    anyhow (well, neither am I, but I wouldn't want a wok full of anything
    tipping over on me or all over the rest of the stove - my friend
    is also much less clumsy than I am!).  I've seen flat-bottomed woks
    (I think they are traditional in some parts of China anyhow -
    authentic!) which would probably do a good job on an electric stove.

Can anyone help me with ideas on how to "season" a brand new cast iron
    skillet?  I received a pewter-colored cast iron skillet as a 
    present that claimed to be pre-seasoned.  I tried baking the skillet
    in the oven for a while at a high temp, and it didn't seem to do
    the trick.  I tried cooking something in it, and got this horrible
    yellow oily gunk in the food.  Haven't messed with the skillet since,
    but would like to be able to use it someday!
    
    Has anyone learned the trick of how to season these "pre-seasoned"
    skillets?
    
    Any help would be appreciated!

I have had good results seasoning iron skillets, though admittedly I havent
had one that is 'pewter colored'.  Here's how I do it:

Scrub the skillet thoroughly, inside and out, with steel wool or an 
abrasive scrub pad and liquid detergent to remove the coating that they 
apply to prevent rusting in shipment and storage.  Rinse it THOROUGHLY.
Chop about 1/4 lb. suet into small (1/4 in.) chunks, and render them in the
skillet.  Use suet or other animal fat; oil just doesn't do a decent job
seasoning a skillet. Start at low heat and gradually increase it as the fat
begins to melt - you're starting with a bare metal pan so proceed
cautiously; if you burn the fat you'll have to scrub it down and staart
over.  When the fat has been rendered, remove the solids and heat until it
begins to smoke - then let it cool until the fat is no longer a threat to
life and limb, pour off the fat, and wipe it lightly with a paper towel. 
There should be an ample coating of fat but not a puddle in the bottom.
Meanwhile, you've pre-heated the oven to about 375 and you put the skillet 
in for about 15 minutes or so.  The fat should be smoking again.  Take it 
out, let it cool until it is still quite warm but not hot enough to burn at 
the touch; then wipe it thoroughly with paper towels.  It should be ready 
to go.  I re-season my favorite skillet occasionally, and I can scramble
eggs in it with only a small pat of butter and then clean it by just wiping 
it quickly with paper towels.

Good luck,
/Bob A.

    One thing, though, is not to let the pan sit in the sink with water
    in it.  This will cause the pan to rust.
    
    Another is when you wash the pan, do not use soap.  Try to use a
    plain steel wool pad to clean it.  To dry, place it on the stove
    with the flame on until dry.
    
    Colleen

    RE: .-1 
    
  > Another is when you wash the pan, do not use soap.  Try to use a
    plain steel wool pad to clean it. 
    
    I've heard other people say this.  But I have three cast iron skillets
    of varying sizes that I scrub with dishwashing liquid and a soft brush
    each time I use them.  They are black with many years of seasoning, and
    I have no problem with soap washing it off.
    
    I also dry them with my dish towel, and no stains rub off onto the
    towel.  I think I've just managed to set the seasoning into the pans so
    deep that it isn't about to rub or wash off. 

  > To dry, place it on the stove with the flame on until dry. 

    ...which only takes a few seconds over a very low flame.  An
    alternative is to dry with a towel, or if it stains the dish towel, use
    paper towels.  But either way, be sure it's completely dry before
    you put it away.
    
    Unless you use the pan on a regular basis, you ought to rub just a very
    thin layer of cooking oil on the pan with a paper towel before putting
    it away.  Otherwise it will eventually rust.
    
    							Pat 

    re. 1 & 2
    
    My mom used to tell me the same things!  I've never taken soap or
    a cloth to any of my cast iron cookware.  In fact, I use a product
    called "scrub bud" to scrub them with.  It's a stainless steel pad
    that's not soapy (like S.O.S.) and it doesn't rust either!  
    
    Danielle

    I have found that salt and a paper towel are all that I need to
    clean my ironware.  The salt is a great abrasive and it soaks up
    excess grease.  I also never use soap on any ironware or wood product.
                                              
    Steve

    I just bought a cast iron casserole. I was told along with note two
    to use suet or bacon fat to season it. I am afraid bacon fat or 
    suet will go rancid. I know the fat is baked in, but I'm still leary.
    Does everyone use suet?
    
                                    

    
    
    	No.
    
    	I use vegtable oil/crisco on my cast iron.

	I use olive oil.  So does Popeye.


	Di

I used peanut oil on my four when they were brand new; baked them in the
oven, sort of. 

Now I use olive oil after I clean them, and they're fairly well seasoned.
I don't use soap on them...

RE: .7

You don't have to worry about whatever fat or oil you use going rancid.

--PSW

    mine are so old that I occassionaly put them through the dishwasher. 
    They need very little re-seasoning because of their age even after
    that.   I love my cast iron.  But I also have a complete set of
    Farberware.
    
    

    I have used the following method which I got from my mother, who got it 
    from her mother, who got it from who knows where.  This method takes a
    bit of time, but the results are well worth the effort.
    
    First you need to build a fire. Use oak or some other wood that
    produces hot long lasting coals.  Keep the fire going long enough to
    produce a bed of coals deep enough to completely cover the cast iron
    piece.  Dig a depression in the coals large enough to hold the piece,
    and set it in.  Fill it with coals and make sure the coals are pushed
    up against the outside surfaces.  Leave it in the coals for a few
    hours.  Dig it out, let it cool until it is warm.  Wash the ash off
    with water, dry it over heat if possible, and lightly coat the inside
    and outside surfaces with the cooking oil of your choice.
    
    The key to seasoning cast iron cookware is to get it really hot.  In
    fact, if you can get the cookware red hot, you will have a well
    seasoned piece.  So, make sure the coals are as hot as possible.
    
    I have used this treatment on a number of skillets, and they perform
    almost as well as the "non-stick" skillets.
     

    How about putting it in the oven during a self clean cycle?
    
    Bob

    I've never had a reason to get my castiron cookware that hot.

I can't believe that the cast iron in pans is THAT different from cast iron 
used in wood stoves.  Heating cast iron stoves too quickly to a very high 
temperature can cause warping and cracking.  I can imagine what MIGHT happen to
a pan that was suddenly burried in a bed of red hot coals.  Granted, it might
not be as noticeable, since the pans are not as big as the panels in a stove,
but still, it seems like a lot of trouble to go to for something that is just
as effectively done in an oven.  

Basically, I heat the pan gradually to the hottest temperature the oven will go,
to ensure that all the moisture is gone, then coat with vegetable oil, and heat 
some more, until the oil just barely smokes.  Then let cool.

    I have seasoned 4 cast iron skillets by burrying them in a bed of
    coals.  So far, none of them have cracked or warped.  The result of
    getting the iron very hot is to reduce the size of the pores in the
    metal as well as to smooth the surface.  Actually, a cast iron skillet
    will season over a long period of time by doing nothing other than
    cooking in it.  However, most of us don't want to use a skillet that
    doesn't perform well for a number of years, so we accelerate the
    process.  The method I provided is just one way of doing so.
    
    Mark H.
    

    I'm interested in your reaction to this scenario: I discovered my 6"
    spider (cast-iron) (anyone know where they got the name spider?)
    skillet in a sorry, used, RUSTED state on the stove the other night. 
    I had decided not to say anything unless it was left in a similar state
    a second time, but the culprit brought up the subject himself later
    that night.  Apparently Fanny Farmer recommends the use of "a heavy
    skillet" to poach an egg, so Dad got out my spider pan and went to
    town with boiling salted water... may have left it there to soak while 
    he ate his egg, and either dumped the water or just let it evaporate til
    I found the skillet.
    
    Well, I *freaked*.  I told him I'd appreciate him not using my cast
    iron pans for boiling ANYTHING, and that they are only to be washed in
    very hot water (& minimal soap--I believe heavy surface oil CAN go
    rancid) and then dried IMMEDIATELY.  He really doesn't get it--had
    never heard of seasoning a pan, thinks the whole idea is preposterous
    poppycock.
    
    I told him I'm not asking him to believe it, just to refrain from
    doing any boiling, poaching, soaking or drip-drying with my spiders! 
    (And I found him a Saladmaster skillet stand-in.)
    
    Anybody have a cookbook reference (something Dad would respect; he's a
    writer) explaining the necessity of, procedure & maintenance for
    seasoning cast iron stuff?
    
    Thanks,
    Leslie

>He really doesn't get it--had
>    never heard of seasoning a pan, thinks the whole idea is preposterous
>    poppycock.

 I can "hear" him saying that (having read his writing before.) I'll look for
something I can send to you about seasoning cast iron.

 

    re .35
    
    I remember reading some years ago that these pans originally had three
    short lets so they could be stood at the edge of the fireplace.  That's
    how they became known as 'spiders.'  They can be seen at
    'Colonial-type' museums.  It might be interesting to own one if you had
    a fireplace.
    
    karen

    You don't need a cookbook as a reference.  Just go out in the driveway
    and show him your car.  That should be easy enough to prove that iron +
    salt + water = rust.