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Thread: Wok?
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- 02-27-2009 04:13 PM #1
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Wok?
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Anyone use a wok for cooking? I picked one up a few weeks ago and just seasoned it but havent cooked with it yet because I dont know where the cook book for chinese food is at.
- 02-27-2009 04:13 PM # ADS
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- 02-27-2009 04:47 PM #2
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Used it some. I don't think we can get the heat high enough in a home to properly use one.
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- 02-27-2009 05:50 PM #3
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You can tell by the way I use my wok, I'm a chinese cook, no time to talk...
- 02-28-2009 07:26 AM #4
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How do you season a wok? I was watching Americas test Kitchen(love that show) and they mentioned about seasoning a frying pan but didn't elaborate on how to do it, so whats the procedure?
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- 02-28-2009 09:50 AM #5
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Google is your friend...
How to Season a Wok | eHow.com
Bobby
- 02-28-2009 10:38 AM #6
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Are these forums not for discussion? If we went to google for every answer this forum would be a desolate place
Originally Posted by Bobby 
10' Sami, Bullseye II, Gbox V3000 Positioner
90cm 3ABN on SG2100, TBS 8921 PCI, Prof 7301 PCI, Prof 8000 PCI-E , TBS 6925 PCI-E
- 02-28-2009 11:51 AM #7
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Of course these forums are for discussion. It just seemed easier, for me at least, to show you the Google answer than to type out all the steps. Originally Posted by starman345 Are these forums not for discussion? If we went to google for every answer this forum would be a desolate place
Bobby
- 02-28-2009 12:12 PM #8
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I posted the question to generate some fourm activity, maybe some people have different ways of doing things? I think most people are aware Google exists. "Google is your friend" is a great way of driving people away.
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- 02-28-2009 01:01 PM #9
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For God's sakes, get over it...
Bobby
- 03-01-2009 01:27 AM #10
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Hey, at the end of the day...Starman asked a question, bobby gave an answer. Took the time to find a valid answer based on his own knowlege and post it. I honestly don't think there was any slight here...
But anyway, my advice with regards to seasoning a wok is to turn your smoke alarms off in the interim, because after a while it starts to really let off a lot of residue once the steel starts darkening.
I've had my fun with a pure steel wok in my time, but these days...I'll stick with the teflon. Just don't have the time or the patience anymore I'm afraid...
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