<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>441207</id>
  <title>wok seasoning</title>
  <published_at>Fri Sep 14 06:45:33 -0700 2007</published_at>
  <post_count>2</post_count>
  <board>
    <id>41</id>
    <name>Cookware</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2940729</id>
        <content>I just bought an inexpensive carbon steel wok, and need to season it.  Do I use the same technique that I use on cast iron?  Any help would be appreciated.</content>
        <published_at>Fri Sep 14 06:45:33 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>77061</id>
          <name>bear</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2941297</id>
      <content>Yes.
I even put it into the grill upside down to season it. It worked.</content>
      <published_at>Fri Sep 14 09:19:03 -0700 2007</published_at>
      <parent_id>2940729</parent_id>
      <user>
        <id>79036</id>
        <name>RunBe4UFly</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2943341</id>
      <content>Hot wok, cold oil, food won't stick.  I learned that from Jeff Smith ages ago and it's still good advice today.  </content>
      <published_at>Fri Sep 14 19:58:32 -0700 2007</published_at>
      <parent_id>2940729</parent_id>
      <user>
        <id>22801</id>
        <name>bkhuna</name>
      </user>
    </post>
  </posts>
</topic>
