Enameled Wok

[brad]

This may be topic drift?  My first enameling project after my enamel class completion. My daughter in law asked if I would season their new carbon steel wok.  To do so one actually polymerizes layers of oil into essentially an enamel. 4 hours later.  4 times scouring the new wok with scotch bright pad and hot soapy water to remove manufacturers protective coating.  Then then 12 times lightly oiling and firing wok over a Ranger flame throwing outdoor stove, each time until smoke quit.  Eventually creating a rust resistant non-stick enamel coating inside and outside. Then coating wok once more and cooking a big batch of onion and garlic.  I instructed my DIL that never again shall soap ever touch that wok. As pics show, it is an enamel coating.  Brad

[caeterle]

I've heard about it, but I don't even own a wok myself.
How long did that take? Is your DIL going to cook a meal in it for you as a thank you?

[brad]

That wok was about a 4 project. I probably could have been a tad heavier on the oil coatings and saved a couple of hours with less coatings/firings. My oldest daughter, youngest daughter and her wife will jointly do thanksgiving. When they do it, it’s rarely traditional. This year they are doing Chinese dishes. The wok will get a workout then. Brad

[DawninCal]

Nice job, Brad. If your DIL is a serious cook, she is going to love it!

We cook almost exclusively on cast iron and even have an old Griswold. They get used every day, several times a day. If I was ever to so much as think about using soap on those pans, my husband would have a cow. Old cast iron pans are getting quite hard to find now and the prices are so high. It's funny, I remember when I was a kid, pretty much every one had at least one rusty old cast iron pan that had belonged to Grandma, but no one ever used them because everything stuck to them. Well, that's what happens when a person puts soap on a well seasoned pan. Our pans have such a beautiful seasoning on them, that we can make eggs any style and they slide right out of the pan without leaving anything behind.

When we were in Thailand (and other SE Asian countries) the food handling at many of the street stalls was a bit on the sketchy side, but not once did we regret eating from the food carts. Hubby always said that the cookware was so hot any germs or bacteria were destroyed once they had a ride in the wok! I think he's right about that.

Love the idea of a non traditional Thanksgiving. I really enjoy the traditional turkey meal, but also like to mix it up now and then. Our local grocery store carries six ounce lobsters and we are going to buy four of them. The plan is to make lobster skewers and grill them on the BBQ for Thanksgiving. They will be served with home made cheesy onion rolls and probably a green salad.



Dawn

[brad]

I have a rather substantial collection of cast iron cooking stuff. Much of my cooking is done with it. Through winter I enjoy indoor steak cooking in a CI skillet. For braising etc we may use enameled cast iron. Brad

[caeterle]

Instagram suggested this short video to me today.

http://instagram.com/p/Czj-CY9PQuT

[brad]

Thank you, for sharing that vid. I have restored my share of cast iron cookware I have accumulated, but not like that. Maybe the next one. Brad

[caeterle]

Isn't it so pretty afterwards?

[Sophy]

Wow! That's a lot of work, Brad. Looks beautiful.

My husband loves his cast iron pan but I believe he washes it with soap. I could be wrong as I'm not usually around when he does the dishes.