Season's Greetings

The new cooker has a wok ring, but my present wok is far too small and just gets swallowed in it.  So I bought a new wok; 14 inches of pure carbon steel.  It needed to be seasoned before use and I decided now was a good time to do it.  The instructions said to heat it over a high heat until every bit of the metal had turned like the part at the top, and then wipe all over with a thin layer of oil before allowing that to burn off.  Theoretically, it should then be completely non stick but without any of the nasty coatings that eventually come off into your food.

I guess I'll find out tomorrow whether it worked as we are eating out with friends this evening.