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Seasoning A New Wok using the Big Kahuna Wok Burner.

Seasoning A New Wok Using An Outdoor Wok Burner

Seasoning A New Wok Using An Outdoor Wok Burner is the way to go for restaurant quality stir fries and reasons why I chose this wok burner.
Author : Linda Ooi
Category : How To
Keyword : big kahuna wok burner, how to season a wok, outdoor wok burner, seasoning a new wok
Print How-To Pin How-To
Active Time50 minutes
Total Time50 minutes
Cost$240

Equipment

  • 1 wire mesh scourer
  • 1 outdoor wok burner
  • 1 pair heavy duty gloves

Materials

  • 1 unit carbon steel wok
  • Some dish washing detergent
  • 1 piece kitchen towel
  • Several sheets paper towel
  • 1 to 2 tbsp canola / peanut / grapeseed / sunflower / flaxseed oil

Instructions

  • Scrub the inside of the wok thoroughly with a wire mesh scourer and some detergent.
  • Then, give it a good rinse.
  • Do the same for the underside of the wok.
  • Wipe the wok dry with a towel.
  • Go outside and put on heavy duty gloves. Light your outdoor wok burner.
  • Move the wok slowly over the flame.
  • The wok will start to change to a steel blue color. It will take approximately 35 to 40 minutes for the entire wok to change to this color.
  • Turn off the burner and allow the wok to cool.
  • Wipe a very thin layer of oil over the entire surface of the wok with paper towels. You can also wipe the underside of the wok, if desired.
  • Light up the burner and allow the wok to start smoking.
  • Turn off the burner to allow the wok to cool.
  • Repeat this oiling, smoking, and cooling procedure 2 more times to give the wok a good initial seasoning.
  • The wok is now ready for use.

Video

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