I tried to season my wok, failed, and have left it sitting in the dark for six months

I desperately want to use my wok. I cook a lot of stir-fry and Chinese dishes and it would be so nice to use.

My biggest pan simply is not big enough and ends up ruining a lot of dishes I try.

I know you need to season your wok, so I tried that by coating with oil and rotating it around on the stovetop on the highest heat, but all that did was make it slippery with oil.

The color remained unchanged, and I was sad, so I just chucked it under the cupboard, oil and all.

I’m not sure how to move forward

submitted by /u/wavesabovethesun
[link] [comments]

from AskCulinary https://ift.tt/vQNsKwo