D Livingston
TVWBB Fan
As noted in my Chicken Stir Fry post, I needed a larger wok, and got a nice 16" carbon steel one. Instead of showing pictures of a cook, I have some pictures of me seasoning the new wok.
Getting everything ready for the process
With the vortex upside down about half full of charcoal, it's a perfect fit.
Bluing the wok
And seasoning...
And the semi-final state
I left it on the heat too long in a couple of positions and ended up with some flaking which I believe can be seen in the above picture. I scraped/brushed those areas down and took it back out with some scrap food (mostly vegetable peels) to fix those spots, but didn't end up taking pictures that round.
Getting everything ready for the process
With the vortex upside down about half full of charcoal, it's a perfect fit.
Bluing the wok
And seasoning...
And the semi-final state
I left it on the heat too long in a couple of positions and ended up with some flaking which I believe can be seen in the above picture. I scraped/brushed those areas down and took it back out with some scrap food (mostly vegetable peels) to fix those spots, but didn't end up taking pictures that round.