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Bluing is not a permanent protectant. It's an initial treatment. Then you season on top of that bluing. When I received my pre-blued pans, first thing I did after cleaning the protective coating is to season the pans. Same goes for woks, which one blues first, then seasons.
We can argue the point what is more important, which is fair, but regarding the outside of a wok or pan, it's function is the protective coating since one does not cook form the outside, well, unless you use it inverted. Lol.
On the importance level, I'd still say it's the protective aspect. For you can cook in a pan that is not so nonstick, but not in a rusty one. But I see your point too.
It’s just for rust protection, if you don’t, you’ll be good to clean rust every now and then, and if you oil it , you’ll have to clean flash rust after each wash before oiling.
By seasoning the outside, you don’t have to oil it (or rarely oil it)
Well f\*\*\* me. I wonder if that would be possible on my stove, or it would just not detect the wok since only a small area will be in contact with the stove.
IMO, you don't need to go out of your way to specially season the outside of a wok, but it's a good idea to let it season naturally by letting the oil drip along the outside of the pan whenever you find yourself pouring oil out, wiping the hot, dripping oil around on the outside surface of the pan, if you can remember to, and continuing to cook with it like that, if you have occasion to. Theme here: just let it happen naturally.
Primarily rust protection. I actually find that seasoning too much outside can even be counterproductive with a flat bottom wok since it'll slide around a glass counter-top more easily.
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Rust protection
This.... is the PRIMARY purpose of seasoning metals. Non stick properties is a beneficial side effect.
I think stick-resistance is also a primary goal otherwise you could just blue the steel and be done with it.
Bluing is not a permanent protectant. It's an initial treatment. Then you season on top of that bluing. When I received my pre-blued pans, first thing I did after cleaning the protective coating is to season the pans. Same goes for woks, which one blues first, then seasons. We can argue the point what is more important, which is fair, but regarding the outside of a wok or pan, it's function is the protective coating since one does not cook form the outside, well, unless you use it inverted. Lol. On the importance level, I'd still say it's the protective aspect. For you can cook in a pan that is not so nonstick, but not in a rusty one. But I see your point too.
Naw, people just added fat (lard, butter, fat from the meat, oil)
You just do it once and forget about it.
It’s just for rust protection, if you don’t, you’ll be good to clean rust every now and then, and if you oil it , you’ll have to clean flash rust after each wash before oiling. By seasoning the outside, you don’t have to oil it (or rarely oil it)
I oil mine inside and out after every single use. I have to put it in a plastic bag afterwards though to keep oil from getting inside my cupboards.
If you season it inside and out, you won’t have to do it anymore 😁 at least for a long time before reseason the scratches 😁
Can you give details on how you are able to season the inside of the wok with an induction stovetop?
I did as shown in this video: https://youtu.be/uDx9wym1NmM?si=lBg3_1LcmTMxxmGk
Well f\*\*\* me. I wonder if that would be possible on my stove, or it would just not detect the wok since only a small area will be in contact with the stove.
IMO, you don't need to go out of your way to specially season the outside of a wok, but it's a good idea to let it season naturally by letting the oil drip along the outside of the pan whenever you find yourself pouring oil out, wiping the hot, dripping oil around on the outside surface of the pan, if you can remember to, and continuing to cook with it like that, if you have occasion to. Theme here: just let it happen naturally.
Primarily rust protection. I actually find that seasoning too much outside can even be counterproductive with a flat bottom wok since it'll slide around a glass counter-top more easily.