Seasoning cast iron cookware the easy way--sort of... lots of steps.
Carbon steel like cast iron does need to be seasoned. But once it's done it's very non-stick.
An easy way to season:
Scrub the cookware using a green scrub pad and scouring powder.
Rinse well and wash with regular dishwashing liquid. Rinse again.
Dry in a 325F oven for about 20 mins. If you like, cool it a bit to make it easier to handle, but make sure to continue to the next step while the cookware is still warm to the touch.
Coat the inside and outside of the cookware with a good coat of vegetable oil--not so heavy it's dripping everywhere, but more than a thin coat. Of course use caution with the hot cookware. Put it on a few old towels and use a paper napkin saturated with oil to coat the pan.
Bake upside down at 325F for 45min-60mins. You might want to put Al foil on the rack below the cookware to catch any excess oil that drips.
Repeat coating the warm cookwarw and baking at least one more time. A...
A great wok with performance better than stainless steel
The Eastman 22 inch carbon steel wok is a excellent tool for outdoor use. It is deceivingly large, being most evident when placed on your home stove. It is well suited for cooking for larger groups. The 22 inch size is overkill for most home use. But this does not mean that it is unusable for this task. Do not think that you will be able to use this wok indoors. It requires a special high-output burner for proper use. Most home stoves simply do not produce enough heat for wok cooking and you end up with soggy steamed food. Even with a high output burner, you would still need a commercial ventilation system to handle the cooking fumes. Coupled with the correct wok burner, you can get professional results with practice, which is well half the fun and enjoyment of cooking. The wok is well constructed with two metal handles to facilitate lifting. I recommend using welding type leather gloves to prevent burns when handling the wok.
This wok is made of carbon steel...
Great wok...but you probably don't need the 22 inch wok.
If you are a caterer or own a restaurant,then you probably can effectively use the 22" wok. I loved the idea of a huge wok, but failed to anticipate the challenges it brings:
1. I couldn't season it in a standard oven. I had to resort to using the burner to season it by turning it. It was a laborious experience.
2. I can't easily clean it in a standard sink. Good thing I'm cooking next to the hose.
Get the 18", or search Amazon for "Wok Shop" and get a 14" or 16".
Other than that, after spending 1/2 a day manually seasoning the wok, I've just cooked the best fried rice of my LIFE.
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