Preparing a wok.

It's lunch time and I haven't eaten yet. Maybe that's why I'm thinking about food. Anyway, Labor Day was a nice little break. Wifey's parents came over to prepare our wok. These days, Circulon and all the other pot making people have some form of pseudo Asian wok, usually with teflon coating and all those goodies. The easy clean is good in some respects, but those things chip and peel after a while. Instead we wanted a real steel wok. A lot heavier, but it should be a lot better for real Chinese cooking. But you can't use a new wok straight out of the box, you need to coat it yourself before use. It coats to take care of any imperfections in the wok and it also seems like a ritualist sacrafice before you really start cooking with it.So parents came over and prepared it for us. Next time, if I need, I'll be able to do it myself.

Take a chunk of pig fat, heat the wok and run the fat over the wok to grease it. Rinse it down. Heat the wok again and take a pig liver and great the wok again. Use a little bit of oil and coat the wok. Boil water out of the wok twice. And always oil your wok before you put it away to prevent rust.