the wok saga continues

[zwol]

My oven, when turned up as hot as it will go (550 F), is still not hot enough to turn canola oil into seasoning, but is hot enough to char my wok's unremovable wooden handle completely black (and fill up the apartment with horrible eyewatering smoke). Wrapping the handle in tinfoil helped not one bit, which is unsurprising in retrospect.

Blowtorches. Definitely time for blowtorches.

Comments

[tejolote.livejournal.com]

Oh hell, I'm sorry! I'll be interested to see how the blowtorch experience turns out.

[melbournite.livejournal.com]

What is the normal way to season a wok? I am unfamiliar with how you do that, but I don't know, maybe you could try holding it sideways on a stove so that it comes into contact with the hot parts, but if it requires that you have it there for two hours or something ... yeah. Maybe not then.

[zwol.livejournal.com]

As best I can tell, the normal procedure is just as you outline, and wouldn't be ridiculous if I had a gas stove, but since they are unheard of here in San Diego, it would be necessary to stand there for two hours to get each little patch.

[moxie21.livejournal.com]

oh wow...


i hope you're safe!

[zwol.livejournal.com]

no injuries this time; the burns happened the previous try.