gas grill with cast iron grates Avoid the Smell and Smoke - Season a Wok on the BBQ

The seasoning Pan is an inevitable process of odor and smoke, including deliberately heating oil or fat beyond the smoke point, depositing several layers of solid carbon-based black on the surface of the bare iron panMost of the instructions that tell people how to season start with the capital letters that say "Open the Window" and "open the fan.I'm trying to avoid filling my house with burnt oil scents, so I 've turned to season all my cast iron and woks in my backyard BBQ.It's a much more enjoyable process that doesn't heat my whole house, and more importantly, doesn't make my curtains smell like McDonald's.Look at the best way I can season cast iron, which promotes the use of flax seed oil, providing a deeper, stronger, and more durable seasoning for my pot blending oil/fat selection.Remove any grill or heat diffusion stick from the grill so there is nothing between you and the gas jet.If your pan is brand new, wash it with soap and water to remove the processed oil it may be coated with to prevent rust during transportation.This is the last time soap touched your pot.Ignite the grill and open the gas.Wait a few minutes to heat the grill.Place the pot on the fire so it is directly on the flame.I only have two rows of gas grills.It would be better if you had 3 grill.Once the pan is heated for a few minutes, cover the inide of the pan with a thin layer of flax seed oil.You can buy pure flax seed oil at your local health food store.Cold storage must be maintained.Use a pair of pliers and some paper towels to completely coat the inside of the pan with a thin layer of oil.Close the lid and wait a few more minutes.When you open the lid, you should notice that the pot becomes darker and becomes light brown instead of bright silver.Good, you are on your way to eat an experienced wok.Repeat the process described in step 4.You will soon notice that there is a shiny black building on the wok.The area nearest to the gas jet will first turn black.Rotate the pan around and place the pan above the flame at different angles, so that after several rounds of refueling, all the pans turn black evenly.The iron pan will change from silver to Brown and from dark brown to black.In the course of about 45 minutes, I repeated the process about 7 times.The barbecue is very hot, so the process is very fast.Traditional Chinese and Thai woks are usually seasoned with lardWatch out for vegetarians!Once I have laid a thick coating of chemical superior flax seed oil, I have finished the seasoning with a few layers of lard to get a more authentic traditional seasoning.At the end of the process, the pot should have a deep black gloss.Follow the normal practice when you use wok...Do not use soap, wash with salt and towels, after cleaning, be sure to completely dry on the stove.Be a little careful, your pot will provide a natural non-lifestick cooking.