I bought a wok a few weeks ago, since we’ve been meaning to take advantage of the chinese cookbook I found in a used bookstore a few years ago (hey, we’re slow and methodical). I read the instructions and seasoned it the way it said to (with heating, oil, wipe-down, cool-down, etc) and then packed it carefully away in the cupboard. Jer used it last week to make chicken stir-fry that actually turned out pretty well for a first attempt. He also did the clean up, since I’ve been in full pre-vacation freakOUT mode.
Today he wants to attempt sweet and sour chicken, he pulls out the wok, and stares at it.
“I think I ruined the wok…” he says.
We have a discussion about the discoloration in the bottom, I show him how it wipes away. Then I notice how dry it is.
“Did you season the pan? Before you put it away?” I ask.
“Uh…no. I used soap and water.”
More discussion ensues about how the pan should be taken care of in the future, and he starts the process of re-seasoning the pan with me talking him through each step.
Halfway through he turns and says, “I think you should come here and keep a closer eye on me. I don’t know about this whole thing. I’ve always seasoned pans in the past by not washing them for a week and cooking a bunch of bacon.”
“I’ll be right there,” I say, “I just have a post to make.”
Filed under: Genius at Work, Stuff, The Opposite of Genius
I like the bacon grease and no washing approach. That guy’s a real cook. You might have to roto roter his arteries somewhere down the road though.