Help me tame a cast iron wok
February 25, 2007 5:14 AM Subscribe
Help me to tame my cast iron wok. Since I bought this Le Creuset wok
I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking?
posted by slimeline to food & drink (21 answers total) 4 users marked this as a favorite
So I bought this Le Creuset (I know, overrated) huge black cast iron wok. After using it for a month now I still don't feel that I got the hang of cooking with it. First, being cast iron it needs seasoning with oil, I did that following the Le Creuset instructions (rub with vegetable oil, heat for 15 min. repeat) this did not work well, as the coating was not even and food still stuck. I seasoned it in the oven for about 3 hours, this was better for a while, but after a week I had to repeat this process. Does a cast iron wok supposed to be so high maintenance? I know that i should not wash it with soap to look after the surface. And I still have crusts on the bottom that flake and chip next time I use it. Am I missing something?
Related to this: What kind of recipes work best for this wok? And what cooking techniques I need to master to be able to cook good vegetarian and sea food? I am pretty experienced in general oriental cooking. Any tips from owners of this cast iron beast will be greately appreciated.