Author Topic: Wok Cooking  (Read 455 times)

Aristos

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Re: Wok Cooking
« Reply #15 on: January 31, 2017, 02:01:16 AM »
Neither did I, until one day I put a heap on a T bone steak I was eating.
Then I noticed I started getting a tingling sensation on my lips and mouth. Nothing to bad but I checked the label and sure enough fish. :o

That's the only reason I want to get some of that Spring Gully stuff.

Aristos

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Re: Wok Cooking
« Reply #16 on: February 18, 2017, 11:04:49 AM »
G/Day All,

I have been using a stainless steel wok the wife has, not even sure it was a proper wok.
Food was sticking even with oil.
Anyway just bought a carbon steel one. Tomorrow I will burn it in and season it.
I'll try and post a photo of how it turned out,before and after.

cheers.

Smokey

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Re: Wok Cooking
« Reply #17 on: February 18, 2017, 11:54:49 AM »
You will love it,  season it with peanut oil.   Works way better than Flax seed oil.
Peanut oil is most used in wok cooking for it's high temp smoke point. 
I use it on my carbon steel woks and my French carbon steel fry pans.
Don't worry about any minor rust spots if you forgot to wipe it with oil before storage, Just steel wool it and go again. 
It will eventually build a polymer patina that wont easily wear off. 
Flax seed oil may be ok for porous cast Iron but it's way too soft for carbon steel.
If you use Flax seed oil to season carbon steel, You will be eating that coating on the next cook.  :P

Geoffo

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Re: Wok Cooking
« Reply #18 on: May 07, 2017, 05:18:31 AM »


  Got the Hot English mustard stroganoff recipe from the Hawkins Pressure cooker cookbook and it was a winner.  Muppet has that pressure cooker,,, Still got the book Muppet?

Once again I only just found this, yes I do but it will be in storage. Ive since moved.
Ill have a look next week as Im picking stuff up anyways.

Still Cue'in


Gatsby

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Re: Wok Cooking
« Reply #19 on: August 26, 2017, 09:47:50 PM »