I've seen Kenji's guide and it is great:
https://www.youtube.com/watch?v=3kdkPUmrc20
I am wondering if I could skip a lot of the fussy steps, and also get a better result, by seasoning my carbon steel wok in a gozney 16" pizza oven. It reaches 1000 degrees F but I can also set it to lower temps. I'm thinking it would properly heat the whole wok, handle and all, and reach all of the crevasses and such that moving the wok around a flame by hand might miss. Would this approach work?
More info:
- There are no wooden or plastic parts, just welded carbon steel.
- I am familiar with cast iron seasoning and that's not what I'm asking about here. I am looking to blue the steel to get a layer of magnetite oxidization. I'll be using long yau to get non-stick.
- I'll be using an orbital detail sander and buffing pad to ensure there is nothing but bare steel going into the oven. I am not worried about factory coating somehow contaminating the pizza oven.
The last time i did this I used a steel drum with a fire and the wok got cherry red. I feel like that was probably too hot.
by NorinBlade
4 Comments
r/wok have more knowledgeable people who can speak on if it works and of it’s worth it.
I think it would work, but at the same time not worth it for me. For a wok, more than any other pan, I just do a quick preseason on high heat before adding food, so I don’t go out of the way to season like I would for other pans.
Yeah that would work just make sure you get the temp right for the actual seasoning part. I think you stop polymerization and begin actual combustion around 700°f, and I think a lower temp is more desirable for polymerization probably 500° or under
I seasoned mine the first time in my oven so no reason a pizza oven would not work
As I expected a lot of people are replying with advice about traditional seasoning. I am quite familiar with polymerization. The heat of a dedicated wok burner will obliterate any traditional seasoning. I am using longyau on a super-high output burner. I am looking for advice on blueing a wok, not building up polymerization.