I bought myself a wok but apparently you can't wash them

>>9408737
Scrub the rust off and season it.

>>9408761
What oil do I use? All websites just say "oil" which is fucking useless.

>>9408737
Put it on high heat for like an hour until all the coating wears off. Let it cool, scrub it in the sink then heat it up with some vegetable oil for 10 mins or so. Wash again. Wala

No joking, that's what the ching chongs at the shop told me when I bought my wok about 3 years ago.

>>9408769
Whatever is cheap, it doesn't matter. Vegetable based, obviously. Peanut if it's on hand and affordable in your ghetto.

>>9408769
Any cooking oil will work. So will rendered fat like lard, beef tallow, etc. That's why the sites just say "oil"--it doesn't matter which.

>>9408781
unless you're autistic.

There ARE better oils/fats to use, but by and large, any oil you use regularly should be fine.

>>9408769
10W-40 for the high heat

>>9408737
I gave the flax oil hype a try and the seasoning does seem smoother and more like a patine than a layer, but if I heat the pan too much (which you are supposed to do with woks) it can quite quickly burn off again I noticed.

Asians like to stirfry with peanut (arachide) oil, or soybean oil, so that'll probably be a safe bet if you need one.

>>9408856
Would not recommend gutter oil though.

>>9408836
kek

>>9408836
Fucking moron 10-40 isn't viscous enough. Use 5-20 like your honda.

>>9408737
You're supposed to pat them dry or place on the burner for a few minutes after washing because moisture is what's causing that rust.

>>9408737
First off, you need to scrub ALL of the wok with a brillo pad to get the protective coating off.

Then:
>put on gas burner
>Get it blazing hot (the carbon steel will start to turn a blue-ish color)
>Add a few cups of hot soapy water
>Swirl it around with tongs and a clean washcloth
>Dump the hot soapy water
>Rinse it out really well
>Put it back on the burner to dry it out
>Take the batteries out of your smoke detector
>Open all your windows
>Throw a spoonful of crisco in that bad boy
>Swirl it around with tongs and a clean washcloth. Don't catch the washcloth on fire.
>Get a thin coat of oil throughout the inside
>Let it smoke for a minute
>The steel should be turning dark brown or black
>Take it outside to cool
>Rinse it out, dry with heat, let it cool inside, put a very thin coat of oil on the inside. Ready for use or storage.
>Don't even worry about washing the exterior of the wok, for authentic flavor.

>>9408970
I drive a Yaris, jerk.

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>>9408836
>not seasoning your pan with the ShelBroCo chain lube system
filthy cagers go back to /o/

>>9408769
Flaxseed is scientifically best for seasoning, but pretty much any will work.

>>9410706
O shit bro I didn't see you in my mirrors. Sorry about your lost legs.

>>9410708
You must have me confused with someone you actually ran over. Sorry I accidentally punched your side mirrors off, but you looked like you needed it.

>>9410706
>not using clp

>>9409083
kbam, that's indeed the best way to season your wok!

>>9412405
LMAO!!! Bump your head on the ground to many times buddy!

>>9408836
Serious question: would anything bad happen to you if you drank / cooked with natural petroleum oil? (Ie without additives)

>>9413340
brain damage, liver failure, toxic farts

>>9413340
Googled and answered my own question: food grade mineral oil exists but is indigestible. On the plus side this means it has no calories and doesn't go rancid, but on the minus it's a laxative. It's what they use on those low calorie potato chips that cause anal leakage.

https://youtu.be/hNPe5-swL-k

>>9413402
I don't think she made enough wok puns

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>>9413402
>mfw my oven is too small to put my skillet or wok in.
..and pretty much all instructions involve putting it in an oven for a while.

>In china they don't have ovens
Maybe not, but their stoves are practically flamethrowers.

>>9413308
to many times what?

>>9413468
>>mfw my oven is too small to put my skillet or wok in.
>..and pretty much all instructions involve putting it in an oven for a while.

You don't have to put it into an oven, anon. That's just one suggestion that gets commonly repeated because it's so easy.

Anything that heats the wok sufficiently will work. I coat my woks with oil and then just hold them over my propane burner to season.

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>>9413831
both of these are good lists, you want a very high smoke point oil with a neutral flavor, cheapest likely being soybean or peanut. it's not terrible to just use generic "vegetable oil" which is usually canola, despite there being better ones.

once you have your wok entirely cleaned and scrubbed, wipe the inside thoroughly with the oil until it's completely covered, and maybe a second time to be sure. heat on stovetop highest heat for 10 minutes, from there you can either stick it in your oven for a few hours, or keep it on the stovetop for an hour or so, the key point being that all the water has vaporized out of the pores, but all the oils are left in. you can repeat this process if you wish to be sure of your seasoning.

you shouldn't need to season but once every year or two, and you can easily clean a well seasoned pan after use with nothing but a paper towel, assuming the pan is still warm.

keep in mind that when stir frying, use more oil than you think you should. traditional stir frying at restaurants in asia will completely submerge the food in oil, pulling it out with metal strainer ladles. huge fucking woks with jet style furnaces under them and peddle controls for the gas.

>>9413850
*pedal, sorry, kinda just wanted to hit post

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>>9413831
useful, saved.

Not sure how helpful this is with seasoning though, because flaxseed and soybean oil are considered the best choices, while they're miles apart in smoke point.

>>9413863
that's unrefined flaxseed oil, which has the lowest smoke point of virtually any cooking oil

if you season with flaxseed, you get the extremely refined and organic type that they use for omega-3 supplements.

the problem with this is the fickle nature of what you're getting compared to the consistent nature of buying refined cooking oils from specific manufacturers. it's definitely wisest, chepest, and easiest to just go with your favorite soybean or peanut oil, which you should have at home for high heat frying anyway. because if you care enough to season your own pan, you should care enough to have good cooking oil options

>>9408769
sesame seed oil is probs most appropriate for the majority of things youd cook with a wok

>>9408737
Never getting hot enough to even matter.

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>>9408774
>Wala

>>9408737
My friend found a work on his father's shed that must have been there for years
He left it in vinegar for a couple days and scrubbed the rust off
Dumbass was going to throw it away before asking

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>>9410706
>Not using wd-40

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Go ask your local jet burner enthusiasts club to do it for you on a quiet day.

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>>9414098
>Being this new

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>>9414488
>dub dubs

>>9408781
Kind of but never use olive oil or low smoke point oil. Chinks use vegetable or peanut oil so i would use that.

>>9408970
Lower numbers are less viscous, genius.

>>9408970
Fucking plebs.
0w20 for stir-fry, straight hydraulic fluid (or 50w) for deep frying.
Personally, I season my wokka wokka with Remington Oil.

>>9413863
more intensity

>>9408737
By "normally" you mean the dish washer? That happens with all aluminum.

>>9414578
Ahh. My bad.

>>9414438
That's actually not seasoning he's doing. That's how they clean their woks, and he's just cleaning a new one, likely before seasoning it. That's just a water scrub he's doing.

Sometimes those places don't even season woks because they essentially deep fry everything, but that is a very small wok for that style so it's likely about to be seasoned.

https://www.youtube.com/watch?v=UGXGJD2xTzQ

>>9409083
ching chong detected

but it is exactly how you should do it

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>>9414405
>Not simply using teflon spray

>>9416527
and remember kids, don't try this at home

>>9417804
Oh... You sure? I've just ordered a set of afterburners.

>>9417947
rest in pepsi