Recent observations on seasoning stainless steal: I acknowledge that the spot seasoning method works very well but thought you might be interested in recent observations I have made. I bake two loaves of whole wheat bread, once every two weeks. Lately, I have experimented with methods for converting my oven to a steam oven. For the most promising method, I purchased a cheap stainless steel skillet at a thrift shop and placed it on the lower oven rack. The moment the bread goes in the oven, I throw a shot glass full of water (1.5 oz) into the skillet and a flash of steam is produced. My cast iron loaf pans are lubricated with just a little vegetable oil and this apparently results in a slight amount of oil vapor being present in the oven atmosphere. After 5-6 baking events, the stainless steel skillet has turned a light bronze color, just as a carbon steel wok will do during the early stage of seasoning. I do not know if this process would eventually result in a semi-permanent nonstick cooking surface but I think it is possible.
How does wok temperature compare or relate to different ingredients related to spot seasoning? When do you want high heat or medium or low temperature?
Yes, he did. He is referring to seasoning from a clean surface, immediately at the time of use, rather than cumulatively over time, as you would with cast iron pans. His other advice, though he didn't mention it here, is to always put cold oil into a hot pan, never cold into cold.
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Recent observations on seasoning stainless steal:
I acknowledge that the spot seasoning method works very well but thought you might be interested in recent observations I have made.
I bake two loaves of whole wheat bread, once every two weeks. Lately, I have experimented with methods for converting my oven to a steam oven. For the most promising method, I purchased a cheap stainless steel skillet at a thrift shop and placed it on the lower oven rack. The moment the bread goes in the oven, I throw a shot glass full of water (1.5 oz) into the skillet and a flash of steam is produced.
My cast iron loaf pans are lubricated with just a little vegetable oil and this apparently results in a slight amount of oil vapor being present in the oven atmosphere. After 5-6 baking events, the stainless steel skillet has turned a light bronze color, just as a carbon steel wok will do during the early stage of seasoning. I do not know if this process would eventually result in a semi-permanent nonstick cooking surface but I think it is possible.
👍❤Great lessons thanks for sharing.
How does wok temperature compare or relate to different ingredients related to spot seasoning? When do you want high heat or medium or low temperature?
Thanks Tak!
Thank you very much.
Why do we cook an egg after seasoning the wok?
Did you say spot season?
Yes, he did. He is referring to seasoning from a clean surface, immediately at the time of use, rather than cumulatively over time, as you would with cast iron pans. His other advice, though he didn't mention it here, is to always put cold oil into a hot pan, never cold into cold.
In case you are listening and not watching the video it is written on the screen at 1:03
Stainless steel woks have no soul