another way in which electric stoves are the work of the devil

[zwol]

I have a wok. It is made of carbon steel, as these things usually are, and so needs to be properly seasoned lest it rust. It has never been properly seasoned, and so of course it has gotten rather rusty. Today I sanded all the rust off and then attempted to re-season it. In addition to a couple of minor hand injuries, this got me exactly what I got the last time I tried to do this: a wok with a slightly seasoned bottom, and sticky congealed oil all over the rest of it. See, on an electric stove, only the bottom of the wok gets hot enough to actually char the oil. The rest just, um, coagulates.

It is tempting to go out and buy a blowtorch. Does anyone have a better idea?

Comments

[tejolote.livejournal.com]

I've had the exact same problem. Have you tried popping it in the stove?

[zwol.livejournal.com]

Yeah. 425°F is not hot enough to char the oil, and is hot enough to scorch the wooden handles. I am wondering if wrapping the handles in alumin(i)um foil would let me run the oven at 500 or so. Have you tried that?

[marphod.livejournal.com]

it MIGHt work sort-term, but its not going to eb good for the handle. And if the handle is coated in (varnish, etc.) it might not be a good idea to bake it.

If the handle is a screw on, the solution is obvious.

Blow torch good. I've got 2, for cooking.

My other suggestion is to try placing the wok sideways on the burner, to heat the sides directly. It might require more attention than you want to devote, though.

(An aside - my previous residence had an electric burner. Which got not only hot enough for my to season my wok correctly, but also to make the wok go glow-hot to about 1/3 way up the side. I'm certain there was something not so right about the burner's wiring...)

[zwol.livejournal.com]

it MIGHt work sort-term, but its not going to eb good for the handle. And if the handle is coated in (varnish, etc.) it might not be a good idea to bake it.

Meh ... the handles are already pretty badly scorched from previous attempts.

If the handle is a screw on, the solution is obvious.

Two handles, only one of them removable.

Blow torch good. I've got 2, for cooking.

I'm concerned about maintaining an even temperature over the whole surface.

My other suggestion is to try placing the wok sideways on the burner, to heat the sides directly. It might require more attention than you want to devote, though.

The thought of standing there holding the wok on one spot after another for long enough to roast the oil does not appeal, but thanks.