using salt when seasoning a wok?

[Harold Davis]

Does it achieve anything to use salt when seasoning a wok, or is it just messing about?

And do you still have to burn oil afterwards? Sources differ,

Thanks for any advice Harry

[Thomas Prufer]

I have good and tried recipe: Fry potato peels in the pan with oil and far too much salt. Stir occasionally, get smoking hot. Throw out when blackened.

The combination of salt, oil, and burned potato starch gives a black layer like a long-used wok.

Thomas Prufer

[Cursitor Doom]

A knackered wok that's about ready to be chucked out, then.

[Thomas Prufer]

Naaah. Angle grinder to clean it! Flap disc or those 3m-scouring-pad-type abrasives.

Alternatively, get it good and hot, preferably outside, after removing any wooden handles etc. The oil layer will burn off with lots of smoke, eventually leaving a clean grey/gray surface ready for re-seasoning.

Thomas Prufer