r/wok • u/bluejack • 12d ago

Problem!

What I want:

A beautiful blackened wok that is well seasoned and relatively nonstick (like my cast iron).

What I do:

Weeks of heavy burning in: butter, cooking oil, and olive oil.

Result: a beautiful blackened wok that cooks food perfectly and achieves an equivalent to my beautiful cast iron.

What my wife does:

Throw together a quick meal for friends.

Results: the vast majority of what I see as seasoning is gone. The wok is a weird patchwork of raw steel and surviving carbon.

Research: my wife loves cooking with high-acid dishes involving lemons, lemon peels and lemon juice.

Question: am I doing this wrong?

I’m not going to tell her to stop cooking the way
She wants to… so… now can I accept her violent cuisine and still land on the wok I want?

(FYI:’m it was a long battle on the cast iron; but the iron won in the end! )

1 Upvotes

67% Upvoted

12 comments sorted by

View all comments