Hello everyone,
I just purchased a carbon steel wok, non-flat bottom, that I plan to use on my 22" kettle. The manufacturer recommends that you season the wok on low heat, first washing the original oil off and then putting on three light coats of oil on the interior, with putting the wok on low heat after each time applying oil. I have an induction cook top, which won't work with the wok, so I need to season it over the grill. Does anyone have experience doing that on the grill and if so, any tips are appreciated.
Thanks,
Bob / hansonb4