My lovely wife got me a wok for Christmas. She knows I’m excited about trying to cook new foods and thought this would be a great way to get into a new arena. She also got me a cookbook that her research told her was the best around. But, as some of you may know, you’ve got to season a wok before you use it, much like a cast iron pan. You’ve also got to boil it a certain way to get rid of a film that’s put on there in the plants.
As you can see from these photos, I tried a few different ways just to set up the wok on my stove. We’ve got gas and some pretty high grates, so I thought it might make sense to remove the grate and get the wok as close to the heat as possible. But, I soon discovered that that didn’t work out because the wok was actually smothering the fire and only gas was pouring out. Whoops. So, I followed the directions (twice actually, just to make sure) and got rid of the film.
Up next I wast tasked with seasoning. This was another long process, but only because I tried the wrong method. The one I tried first involved charring some onion-like vegetables (I went with green onions and the tops of some leeks, because that’s what I had on hand) in peanut oil, but that didn’t get the brown/black coloring I was going for. So, I tried the next method which involved setting the oven, wiping peanut oil all over the wok and then putting it in the oven for a while. This worked great. I’ve even taken it for a test drive that I’ll get to later this week.
On another note, I have to say, it was difficult deciding on the name for this recurring post. A Wok On The Wild Side, Wok-a Wok-a, A Wok To Remember and more all flooded into my head, but I just had to go with Wok This Way. I’m a big Aerosmith fan and a Run-DMC fan, so it just makes sense.