ChTTay Posted November 30, 2014 at 10:37 AM Report Share Posted November 30, 2014 at 10:37 AM "numbers don't mean much" I was meaning, just because some guy in Taiwan uses olive oil to cook Chinese food ... doesn't mean it works well or that you should do it. Honestly, I can't believe a thread about seasoning a wok has gone this far. I also don't know why I'm still posting ... Quote Link to comment Share on other sites More sharing options...
Angelina Posted November 30, 2014 at 02:24 PM Author Report Share Posted November 30, 2014 at 02:24 PM And be careful in restaurants. There is a very good chance you will be served veg cooked in animal. Why am I trying to cook Chinese food? There is a lot to be said about being a vegetarian in China. As you said in the blog post, it is not that easy. I am not giving up though. At the same, I am trying not to 麻烦 other people. I was meaning, just because some guy in Taiwan uses olive oil to cook Chinese food ... doesn't mean it works well or that you should do it. I will never cook using lard, no matter the number of people who do it. That's why I said numbers don't mean much. Nothing wrong with your advice. Quote Link to comment Share on other sites More sharing options...
陳德聰 Posted November 30, 2014 at 06:02 PM Report Share Posted November 30, 2014 at 06:02 PM I used salt... but I think that it doesn't work with electric stoves because the heat isn't high enough? Quote Link to comment Share on other sites More sharing options...
Angelina Posted December 1, 2014 at 08:22 AM Author Report Share Posted December 1, 2014 at 08:22 AM How high should it be? I am using an electric one. Maybe it won't be a good idea to experiment with extremely high heat. Quote Link to comment Share on other sites More sharing options...
Shelley Posted December 1, 2014 at 12:23 PM Report Share Posted December 1, 2014 at 12:23 PM I would not use salt, if you don't know how to do it it, it may be a disaster Use vegetable oil on gentle heat in the oven if possible ( no wooden handles, or too big etc.) The idea is to just keep it warm, not too hot, so the oil can soak in. You may have to do it a couple of times in the beginning, say once now and then again in a few days, using it will help. Its not that difficult, just give it a go 1 Quote Link to comment Share on other sites More sharing options...
ParkeNYU Posted December 7, 2014 at 11:01 PM Report Share Posted December 7, 2014 at 11:01 PM I thought 'wok' was written as 鑊. Quote Link to comment Share on other sites More sharing options...
陳德聰 Posted December 7, 2014 at 11:32 PM Report Share Posted December 7, 2014 at 11:32 PM In speaking, I call it a 鍋 in Mandairn, a 鑊 in Cantonese, and a "wok" in English. I have never given much thought to which one to write, though I would probably just write 鍋 unless I needed to distinguish between a "pot" and a "wok". Quote Link to comment Share on other sites More sharing options...
tooironic Posted December 9, 2014 at 07:05 AM Report Share Posted December 9, 2014 at 07:05 AM Just out of curiosity, I wonder how we can best translate "season a wok" into Chinese? Quote Link to comment Share on other sites More sharing options...
Angelina Posted December 9, 2014 at 09:06 AM Author Report Share Posted December 9, 2014 at 09:06 AM I don't know. The Chinese people I know definitely call it a 鍋. Quote Link to comment Share on other sites More sharing options...
liuzhou Posted December 9, 2014 at 11:10 AM Report Share Posted December 9, 2014 at 11:10 AM Just out of curiosity, I wonder how we can best translate "season a wok" into Chinese? I've been asking this for many years and have never met anyone in China who has any idea what I'm talking about. They tell me to clean the oil the thing comes in, or used to before we got all technical, but after that just cook. The cleaning part is 去味处理 or 除污处理锅. A bit like the mythical wok hei. I crack up every time I see westerners building nuclear reactor set-ups on their balconies or back yards to fry their stir fries. Chinese home cooks are too busy making dinner for that. Quote Link to comment Share on other sites More sharing options...
Angelina Posted December 9, 2014 at 01:53 PM Author Report Share Posted December 9, 2014 at 01:53 PM The smell is gone and I am cooking using it. The food tastes nice, can't complain. I would not label myself a westerner, but I do worry if the oil stain that is stuck on the bottom is cancerogenous. 1 Quote Link to comment Share on other sites More sharing options...
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