|
Tue, Mar 17, 09 at 11:21
| I received an old carbon-steel wok (joyce chen) the other day that I don't think has been seasoned properly. I'm familiar with seasoning cast-iron as I cook with it frequently, but I'm wondering if the seasoning process for woks and carbon-steel impaticular is any different? Should I season and put in the oven or just season on the stovetop with oil?
Thanks.............. |
Follow-Up Postings:
|
| http://www.wokshop.com/tips_hints.html |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Cookware Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.