Okay, so I got the wok! I know I said no more, but this was my anniversary gift. 15 years is a good run so far, so I think cast iron is as good as crystal... It is the Lodge cast iron wok and it is beautiful. My wife busted me watching videos online... videos of someone seasoning a wok! I felt so dirty.
After much consideration, I christened it with olive oil, vegetable oil, and a pound of ground pork (along with some minced garlic). I started by cleaning it thoroughly to remove the wax coating. I put it on a stove burner and filled it half way with water and a drop of Dawn dish soap, along with a quarter cup of vinegar. As it warmed up over medium heat, I scrubbed the inside out with a stiff brush. When I felt like I had done enough, I dumped it and started pouring vinegar onto the inverted outside over the sink and scrubbing that side as well. A good rinse and the back to the stovetop.
I started with a dab of pork to produce a little fatty oil. It didn't actually work so well at first, because there wasn't enough meat to produce the volume of oil needed. There was a little sticking and I had to pour a little vinegar and water in and scrub the bottom out. Next spoonfull of meat was preceded by a dab of oil that was wiped around. It still didn't make much oil, but it didn't stick this time. Dumped that, wiped out and oiled, and then a full pound of nice fatty ground pork. It sizzled and oozed grease beautifully. I moved it around, and wiped it up the sides, smearing the grease everywhere. I dumped in a tbsp of minced garlic for flavor. At the same time, I randomly made a pot of herbed couscous. I thought it would make a decent base to dump the pork into. I mixed it in and tried it out. Fantastic!
Happy anniversary to me!
Love and iron,