Unless you are using a new carbon steel wok, seasoning is almost unnecessary.
The US Lodge and Wagner brand cast iron skillets are pre-seasoned.
The Hard anodized aluminum and Enamel cookware do not require seasoning,
even the new "Light Weight Cast Iron Wok" from China are pre-seasoned, just
wash with hot soapy water and ready for stove.
Sorry, pretty busy past few weeks. I think in short, if your kitchenware actually requires seasoning, it will tell you. The $14 bucks Chinese Cast Iron I bought has instruction of how to season, so was the $16 Carbon Steel I bought from the Gourmet Warehouse. You better off not season it if the manufacturer didn't tell you that the item is designed for seasoning.
There are 2 methods. One is the oil over stove heating, the other is to shove it in the oven (if it can go in the oven, aka no plastic handles) and have oil put over it after it's scotching hot. Try to google "cast iron seasoning" or "carbin steel seasoning" for more information.
發表於 2010-2-1 14:27
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