I've been given a Hillbilly long handle wok (black spun steel) for xmas.

Can you help me with the best way to season it?

Thanks in advance.

Luc

I dont think a new steel wok requires the same treatment as a cast iron camp oven.
Mine (similar to yours) came with a coating of a gummy sort of substance which actually took quite a bit of removing with a steel scrubber. This left the whole thing clean and shiny.
Was then put straight to use in cooking stir fry etc. Because it is steel and not porous like cast iron it can only build up a surface of carbon residue, not develop the patina typical of a well used cast camp oven.
Have you seen how the wok is cleaned in a Chinese kitchen? After each use it is heated virtually red hot then plunged in water. The heat totally carbonises the food residue, and the cold shower shocks the carbon straight off! (but dont do that with your CI camp oven please) :'(
I clean mine by boiling water in it (with a lid on), let it cool then wipe out and oil.
Hope this helps a little.
mikel

Thanks for the info.

I've found this method on a home improvement site, any comments?

By seasoning your uncoated metal wok you'll help prevent food from sticking and rust from setting in.

Avoid seasoning a treated wok, that's any wok with a Teflon or other non-stick coating, because the process will probably ruin the coating.

Here's how

1. To give the wok stability while you are treating it, place it on a wok trivet. You'll find wok trivets at Asian supermarkets for just a few dollars.

2. Coat the cooking surface of the wok with cooking oil. Spray and pour-on oils will do the job equally well. There's no need to use your best oil because it will only go to waste. If you use a pour-on oil, spread it well with a brush or piece of paper towel.

3. Ladle a generous amount of fine salt into the oil-coated wok. Ordinary table salt is perfect. Sea-salt flakes will be too coarse. Use your fingers to cake the sides and base of the wok with the salt until the entire cooking surface is covered.

4. Place the wok stand on the stove, turn the heat to high and place the wok on the stand for between 40 and 45 minutes.

Safety tip: The salt will become extremely hot and capable of causing a nasty burn, so take care and keep children well away from the heated wok.

5. When the wok has cooled, tip the salt into the bin.

The wok should now have a blackened appearance. Wipe the wok with a soft cloth or use a traditional bamboo wok brush, which you'll find in Asian supermarkets for a few dollars.

Hi

Check out this page in my website http://www.aussiecampovencook.com/campovencooking.htm

The method described there, under Preparing Your Camp Oven, for seasoning a spun steel camp oven would be the same for a spun steel wok.

Cheers


Derek

Hi Derek,

Thanks for that, I'll get it done tonight.

Luc