Does it achieve anything to use salt when seasoning a wok, or is it just
messing about?

And do you still have to burn oil afterwards? Sources differ,

Thanks for any advice
Harry

On Mon, 7 Apr 2014 12:15:17 +0000 (UTC), Harold Davis
wrote:

Does it achieve anything to use salt when seasoning a wok, or is it just
messing about?

And do you still have to burn oil afterwards? Sources differ,

I have good and tried recipe: Fry potato peels in the pan with oil and far too
much salt. Stir occasionally, get smoking hot. Throw out when blackened.

The combination of salt, oil, and burned potato starch gives a black layer like
a long-used wok.


Thomas Prufer

On Mon, 07 Apr 2014 16:49:47 +0200, Thomas Prufer
wrote:

I have good and tried recipe: Fry potato peels in the pan with oil and far too
much salt. Stir occasionally, get smoking hot. Throw out when blackened.

The combination of salt, oil, and burned potato starch gives a black layer like
a long-used wok.


A knackered wok that's about ready to be chucked out, then.

On Mon, 07 Apr 2014 23:34:54 +0200, Cursitor Doom wrote:

A knackered wok that's about ready to be chucked out, then.

Naaah. Angle grinder to clean it! Flap disc or those 3m-scouring-pad-type
abrasives.

Alternatively, get it good and hot, preferably outside, after removing any
wooden handles etc. The oil layer will burn off with lots of smoke, eventually
leaving a clean grey/gray surface ready for re-seasoning.


Thomas Prufer