Can you use the wok on a propane burner and what does it mean it has to be seasoned
806001
There are propane burners designed for woks so yeah. This 16 inch wok will handle propane just fine. google seasoning a Wok or just check videos on youtube
806002
It would work best on any gas burner. Seasoning means it needs to be coated in cooking oil and heated until the oil burns off and is "baked" into the steel's pores creating a non-stick, rust resisting surface, same as cast iron pans, there are videos on YouTube showing this process. I would reccomend seasoning outdoors on a camp stove or bbq grill to avoid oily smoke filling your oven and house.
806003
Yes to the propane and seasoning means coated in oil and baked at a high temp, this is needed to make the wok non stick and rust free
170081
I have an induction cooktop burner but have not used it with it but we still use this wok all the time. Induction heating should work great with cast iron, since induction heating requires a magnetic material (iron and magnetic grades of steel). However, it is so heavy and the bottom surface roughened so I would think that you would need to be careful moving it on the cooktop surface to prevent possible scratching.
964750
I use a carbon steel wok for many things other than stir fries and it's heat retention and seasoning retention have always been great. But for the times where something other than a wok is needed I turn to a fry pan. In this instance, the Cast Iron wins out over the DeBuyer. I hope this answers your question.
1402266
Yes, if the wok is seasoned to begin with steaming should not be an issue. Make sure the wok is thoroughly dry before storing. I sometimes rub in not pour in a little oil . Rub in rub out. You can put it back into a hot oven to bring it back like new. I just rub it. No problem. When in doubt buy two you will always have one in case you ruin the first one. But I am betting you will do just fine. Best use for your wok is use it use it use it ....
2016751
If you mean an oven it should be fine. I have a gas oven. .it should not matter if it's propane or not.
1383491
This is a wonderful wok, but, it gets super HOT, and you need to add lots of liquids, and or oil. Yes, we did season it.
209828
I dont know as I sent lt as as a gift. Wok cooking usually involves hig heat in the center and pushing cooked parts up the side so other ingredients can be cooked. I am not sure if total capacity would apply.
1535392
http://www.nytimes.com/2005/02/09/dining/09wbox.html?_r=0Here's an article on how to season a wok.
454029
Yes, the wok performs excellent on electric stove tops. I prop wok on base for low to medium heat. I do not do so for very high heat. And..I always store the wok clean and the interior coated very lightly with oil.
1571441
Care for a Carbon Steel Wok the same way you would care for Carbon Steel knives or Cast Iron skillets. Wash thoroughly with soap and hot water to remove oil coating from factory. Heat Wok on top of stove, or if your wok does not have a wooden handle, you can put it in a hot oven. When wok is hot, add a high temperature oil like peanut oil. Coat the wok inside and out. Let it cool with the oil on it. To let it sit in a warm oven is good. The intent is to let the oil penetrate the metal. When the pan is cool, wipe it down with towel or paper towels. The pan is now cured. NEVER EVER wash the pan again with soap! If you do, you'll destroy the 'cure'. If that should happen, just repeat the 'seasoning' as described above. I like to always have a "Chore-Boy", metal scrubby by the sink for cleaning my cured pans. They clean up quickly and best if the pan is hot. Put it in the sink and flush with warm water and scrub with the metal scrubby vigorously to remove food particles. Again, no soap! Any germs are killed by the hot heat on the stove and with the warm/hot water washing with the scrubby. Why do all of this? If you don't season, the pan will rust.
143608
Absolutely. A wok is primarily designed for pan frying. It's shape allows food to be moved from the hotter bottom pan surface up the sides where it is less hot, or to slide the more finished pieces out of the wok into a bowl. You can pan-fry meat as well but my preferred instrument in that situation is a cast iron skillet.
1514719
A nonstick pan does not have to be seasoned. This is a very poor quality pan and can cause serious burns. I threw mine away.
408679
I went on the internet and found a video that explained the whole process. As you can see there is a wax substance over the entire wok that needs to be removed, than you season it. I boiled water in the wok and worked the wax off, than took peanut oil and paper towel and lightly cover the complete wok, turn upside down in oven for 20 minutes, (can't remember the temp, but it will tell you on the internet). Turned out great use it a lot, love it!!!
1402268
No matter what type of cooking one were to do in a wok, you are going to use some sort of liquid. It is important to oil before and after use. It works better if the wok is about 200 degrees when you coat it with oil then let it cool. This helps the oil adhere to the metal better. Refer to the guidelines for Lodge cast iron cookware for more information.
1956485
I just use Pure Olive Oil. Don't use extra virgin, the smoke point is much lower. When I season, I just put a bit in the bottom and heat it up. Once it is hot, I swirl it around and up all the sides. Just make sure the wok is pretty hot, you will see a small bit of smoke from it, but nothing major. Then wipe out the excess when you are done and you are good to go!
2230000
I am assuming you have a gas stove , if so it should be ok as it sits down in the prongs over the burner. also IMHO a round bottom wok is better for cooking more things
2270708
If you are using over an outside high heat wok burner, 35K BTU's and up, yes the handle will get too hot to touch. On a household range, electric or gas, it should not be a problem--unless making a dish that takes a long stir fry time (which is unusual). But for under 4 minute stir fries, I never had a problem on household ranges (ie. 5K-10K BTU's).