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Seasoning a Wok

Answered on August 19, 2014
Created September 24, 2012 at 4:43 PM

In order to season the carbon fiber wok that I just purchased, the factory recommends cooking Canola, Peanut, or Vegetable oil until it begins to smoke, rubbing it in with a paper towel as this occurs, and then letting it cool. My question is two-fold:

1) if I still use coconut oil for the actual meals and stick to only using canola oil for the seasoning process, will much of the canola come off in my food?

2) is there a better, non-omega 6 based oil that I can use for the seasoning instead of canola?

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 12, 2012
at 05:22 PM

a carbon fiber wok would be awesome though

7e1433afbb06c318c4d90860d493c49d

(5959)

on October 09, 2012
at 12:54 AM

That's the method I used on my cast iron after grinding the surface smooth, and it works great. If I had a carbon steel wok or pan, I would definitely season it with flax oil.

7e1433afbb06c318c4d90860d493c49d

(5959)

on October 08, 2012
at 06:14 PM

Carbon *fiber* wok? I doubt it. More likely carbon steel.

4f61f7c4a8bb1adeb9cf45aa9e3f9e7d

(281)

on September 25, 2012
at 07:45 PM

"In order to season the carbon fiber wok that I just purchased"

1133603ea602c6824da56e8b596c9754

(614)

on September 24, 2012
at 05:48 PM

I thought it would still apply. Did you click on the link? What kind of surface is your wok?

4f61f7c4a8bb1adeb9cf45aa9e3f9e7d

(281)

on September 24, 2012
at 05:27 PM

Thanks wikedween- but that link appears to be for cast iron. I'm familiar with cast iron care already.. natural grease from cooking animal fats gets the job done.

4f61f7c4a8bb1adeb9cf45aa9e3f9e7d

(281)

on September 24, 2012
at 05:26 PM

If the amounts are that low then certainly I'm not worried... But that was sort of my question.

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4 Answers

best answer

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 08, 2012
at 07:00 PM

I don't think it would be a problem. I know a lot of "pre-seasoned" are actually using linseed oil. I wouldn't eat linseed oil, so I'd rather not season my pan with it. But it likely means that there are very trace amounts which get into your food (if any at all).

Personally I use Lard, specifically pig lard -- Why? Because that's how my grandma did it, and my best cast-iron pan is one she handed down to me (I think it's close to 50 years old).

3
1133603ea602c6824da56e8b596c9754

on September 24, 2012
at 04:57 PM

I read some critiques of this but it might get you started at least.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

1133603ea602c6824da56e8b596c9754

(614)

on September 24, 2012
at 05:48 PM

I thought it would still apply. Did you click on the link? What kind of surface is your wok?

4f61f7c4a8bb1adeb9cf45aa9e3f9e7d

(281)

on September 24, 2012
at 05:27 PM

Thanks wikedween- but that link appears to be for cast iron. I'm familiar with cast iron care already.. natural grease from cooking animal fats gets the job done.

4f61f7c4a8bb1adeb9cf45aa9e3f9e7d

(281)

on September 25, 2012
at 07:45 PM

"In order to season the carbon fiber wok that I just purchased"

7e1433afbb06c318c4d90860d493c49d

(5959)

on October 09, 2012
at 12:54 AM

That's the method I used on my cast iron after grinding the surface smooth, and it works great. If I had a carbon steel wok or pan, I would definitely season it with flax oil.

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on October 08, 2012
at 09:53 PM

The whole point of seasoning a pan is to polyermize the PUFAs to make a greasy, non-stick surface.

0
194d8e8140425057fe06202e1e5822a7

(3979)

on September 24, 2012
at 04:55 PM

Whatever oil you season it with will come off into your food in negligible amounts. Are you seriously worried about micrograms of omega 6??

4f61f7c4a8bb1adeb9cf45aa9e3f9e7d

(281)

on September 24, 2012
at 05:26 PM

If the amounts are that low then certainly I'm not worried... But that was sort of my question.

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