Posted on 02/13/2016 5:55:28 PM PST by nickcarraway
Zaffron chef shows us how to season a wok
One does need a new, very big-greased pan to season a Wokkie.
And large trees for the fire.
Recommend a flat bottom non stick wok.
Wok this way....talk this way....sorry had to do it Aerosmith. circa? Cool video. thanks for posting.
I use my wok all year round. What’s the problem?
I came pretty close to doing something really bad to someone when they started to “HELP” by putting my wok in the dishwater. I guess I scared the stuff out of that person.
I never knew I could be so...............scary.
And after proper seasoning, it will eventually become the Wok of Ages.
And if you use yours 24 hours a day, then it you are Woking around the clock.
“Boo...Hiss...”
My mother in law almost ran cold water on my sauté pan to cool it off for another use. I literally threw myself between the pan and the sink. Then there was the time she put my Wusthof chef knife in the dish washer . . .
Thank you. When the big snow hit DC 2 weeks ago I went out, fired up my grill, put my chinese kettle on it to may supper by Woking in a Winter Wonder Land.
I won’t, but I exercise by woking around with a new pun.
Stop it with the puns, guys. Seriously. What the wok?
I came across a trade show video featuring induction units for woks. Commercial kitchens, I think.
A WOK?? Aint that something that you throw at a WABBIT??
That’s a good one about the Wusthof.
I found my wife had put my “handed down to me” 2 generations, Cutco 5 knife chef set in the dishwasher. After a self imposed 2 day cooling down period, I explained to Mrs Bo and to my daughter that these are never to be cleaned in a heated dishwasher.
You can tok the tok, but can you wok the wok?
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