across this carbon steel wok while at Wal★Mart that was perfect for the
stovetop. He has another wok, but it has a completely round bottom and thus
can only cook with it over an actual fire.
Although, as is, isn't quite ready for cooking.
It needed seasoning.
And seasoning a wok requires two things—heat, and peanut oil. Wlofie
set the burner to “high” and dumped in a few table spoons of peanut oil
(which has a highest smoke point of all the cooking oils). As the carbon
steel changed to a dark brown to black, Wlofie would rotate the wok over the
burner, and add oil as needed. The high heat would burn the oil into the
carbon steel, “seasoning” it—basically, coating it with a molecule thick
layer that resists sticking better than Teflon.
Sure, it doesn't look all that great, but as a cooking surface, it's
great. And heck, if something does stick, just apply more heat; whatever
sticks will soon turn to ash which can then be dumped out (it's the
principle behind a self-cleaning oven, which carbonizes any residue).
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