Hi Courtney,

There are many ways to season & condition a wok although i've not come
across the use of Chinese chives before, more on that later. How we do it
which is taught from one generation to the next is to use oil. In old
Chinese cooking, pork lard/fat was used in many dishes before veg oil was
readily available. These days we tend not to use it because it's too
fattening. In the old days, when you're seasoning/conditioning a wok, we
would slowly cook down pork lard i.e. belly fat etc. until it has all melted
leaving behind the skin/crackling. we would then continue cooking it &
swirling it all over the wok for a few hours on small to medium heat until
the skin/crackling itself is also reduced to a tough piece of skin but make
sure you don't burn it or have the oil too hot that it smells & imparts a
burnt flavour & smell. It is then removed & the oil is either kept for
'recycling' or thrown away if it smells of the impurities from the metal.
This is how it's done. These days, we simply pour in veg. cooking oil & on a
slow - medium heat, cook it for a few hours then remove from heat & throw
the oil away. If you like you can recycle the oil by using bruised ginger
&/or spring onions which will remove most of the smells from the oil. The
important thing is that the wok should be covered & simmering in oil which
helps seal & condition the metal surface. The 'not' boiling & cooking of the
oil until it smells & taste of burnt is also important because it leaves a
burnt after taste. Hence the use of chives i believe is to give the oil &
wok a pleasant smell & tastse. But you shouldn't cook it too high until it
burns. So depending on the kind of heat source (gas or elect. hotplates),
vary the heat from small to medium so that it doesn't burn. After that pour
away the oil, wipe down with cloth or paper towel & store. To wash, lightly
rinse & don't scrub or scour the wok surface. It should last forever or
until the handle breaks or falls of. Sometimes we recondition the wok after
many years service by scouring or sanding it down & doing the same thing
(simmering in oil) but only if needed.

DC.




"Jon and Courtney" wrote in message
...
Hi folks, I've heard it recommended to season a new carbon steel wok with
Chinese chives but I don't know the details---how much oil/type, how hot,
chive quantity... Can anyone tell me the details?

Thanks.

Courtney Schatz