I agree with the previous two posts. The best way to season a wok is to use it.
And don't worry about your gas ring not being hot enough. 1.4 billion home cooks in China manage just fine with a silmilar set up to yours. See here.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
I agree with the previous post. The best way to season a wok is to use it.
And don't worry about your gas ring not being hot enough. 1.4 billion home cooks in China manage just fine with a silmilar set up to yours. See here.
I agree with the previous post. The best way to season a wok is to use it.
And don't worry about you gas ring not being hot enough. 1.4 billion home cooks in China manage just fine with a silmilar set up to yours. See here.
-
Similar Content
-
Cooking with "Six Seasons: A New Way with Vegetables," by Joshua McFadden 1 2 3 4 12
By blue_dolphin,
- 277 replies
- 82,259 views
-
- 17 replies
- 9,357 views
-
- 39 replies
- 2,762 views
-
"Six Seasons of Pasta: A New Way with Everyone's Favorite Food" by Joshua McFadden and Martha Holmberg
By blue_dolphin,
- 13 replies
- 1,692 views
-
- 243 replies
- 59,790 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
