A web log started by two Wine Enthusiasts, synonym for "Winos". Its intent is to log our thoughts and opinions about inexpensive wines available at local grocery and beverage stores. Our hope is to prevent other "Winos" from making the same mistakes we made with our wine purchases.
Road trips always seem to deliver the best little surprises, and this one came in the form of
fresh guacamole prepared right at the table. I stopped in Jarrell, Texas and found a Tex‑Mex spot
called Mexicano Grill. When I saw “Guacamole Prepared at Your Table,” that was an easy choice.
They rolled up with fresh avocados, lime, cilantro, onions, and tomatoes, and mixed everything
together a few feet away. Simple, bright, and full of flavor — exactly what you want from a
Tex‑Mex appetizer on the road.
If you missed the moment, this quick highlight captures the whole vibe.
Food & Kitchen Gear I Recommend
From road‑trip snacks to kitchen tools, this curated list features items I actually use
and enjoy. If you're looking to upgrade your food game, this is a great place to start.
Disclaimer: As an Amazon Associate, I earn from qualifying purchases.
These recommendations are based on items I personally use or genuinely enjoy.
Your support helps keep these food and travel stories going — thank you.
If you’ve ever brought home a brand‑new carbon steel wok, you know the excitement… followed by the realization that it looks nothing like the glossy, jet‑black woks you see in restaurant kitchens. That beautiful patina doesn’t come from the store — it comes from seasoning. And today, I’m walking you through exactly how I season my wok so it performs like a dream every time I cook.
Seasoning isn’t complicated, but doing it well makes all the difference. A properly seasoned wok becomes naturally non‑stick, heats more evenly, and develops richer flavor the more you use it. Think of it as the wok’s origin story — this is where the magic begins.
🔥 Step 1: Heat the Wok Until It Changes Color
The first thing I do is place the wok over high heat. You’ll notice the steel start to shift from silver to a golden brown. This is the metal opening its pores — exactly what you want before adding oil. Heating the wok first helps the seasoning bond more tightly and last longer.
🛢️ Step 2: Apply a Thin Layer of Oil
Once the wok is hot, I add a very thin layer of high‑smoke‑point oil. Avocado, grapeseed, or peanut oil all work great. The key is *thin*. Too much oil leads to sticky patches instead of a smooth, hard seasoning layer.
I use a paper towel or cloth to wipe the oil around the entire interior surface, including up the sides.
🔥 Step 3: Burn It In
Now comes the fun part — burning in the oil. I keep the wok over high heat until the oil polymerizes and the surface darkens. You’ll see it shift from gold to brown to a deeper bronze. That’s the seasoning forming.
This step is what gives the wok its signature color and non‑stick performance.
🔁 Step 4: Repeat for a Stronger Patina
One layer is good. Two or three layers are better. I repeat the oil‑and‑burn process until the wok has a smooth, even finish. Over time, cooking with it — especially stir‑fries — will deepen the patina even more.
🍜 Why Seasoning Matters
A seasoned wok:
Becomes naturally non‑stick without chemicals
Resists rust
Adds flavor to your dishes
Heats more evenly
Gets better the more you use it
Seasoning isn’t just maintenance — it’s an investment in every meal you’ll cook from here on out.
🎥 Want to See It in Action?
I put together a quick YouTube Shorts video showing exactly how I season my wok from start to finish. If you’re new to carbon steel or want your wok to perform like a pro’s, this is the perfect place to start.
Hey wine friends (and now, apparently, aspiring home chefs too),
If you've been following the Winos Wine Guide, you know we spend a lot of time talking about what to pour with dinner – crisp whites with seafood, bold reds with steak, that perfect rosé for whatever's grilling. But tonight? We're flipping the script a bit. No vineyard visits, no tasting notes... just me, a single portable induction burner, and whatever ingredients were in the fridge that needed to become dinner.
I captured the whole low-key session on video, and honestly, it's one of those "real life" moments that feels oddly satisfying. Check it out here:
Why the Induction Burner Has Become My Dinner MVP
There's something almost meditative about cooking on this little powerhouse. It's just one burner, so everything happens sequentially – sear the protein, sauté the veggies, reduce a quick pan sauce – but it does it fast and clean. No giant flame, no lingering heat haze in the kitchen, and cleanup? A quick wipe of the glass surface and done.
Here are a few things I love about it for everyday dinners:
Lightning speed – Water boils in a flash, and the pan heats up almost instantly. Perfect when you're hangry after a long day.
Precise control – Dial in low simmers for sauces without scorching, or crank it for a killer sear. It's like having chef-level responsiveness without the pro kitchen setup.
Safer & cooler – The surface stays relatively cool (no open flame or glowing coils), so no accidental burns, and less heat pumping into the room on warm evenings.
Energy efficient & clean – Less wasted energy, no gas fumes, and spills don't bake on like they do on traditional stoves.
(Pro tip: Make sure your pans are induction-compatible – a quick magnet test on the bottom does the trick!)
The Setup in Action
The Sizzle Moment
Nothing beats that perfect sear – here’s the action up close:
What Ended Up on the Plate?
Nothing revolutionary – but the real win was how effortless it felt. Induction makes weeknight cooking feel a little more intentional without extra effort.
Once dinner was plated, of course, the real question kicked in: What wine pairs with this? (Old habits die hard.) A medium-bodied red or chilled white would have been spot-on.
Your Turn
Have you jumped on the induction train yet?
Portable burner for camping/glamping, or full cooktop in the kitchen?
Any killer dinner hacks or wine pairings from your own sessions?
Drop a comment on the YouTube video, or hit me up on X at @ReelCastPodcast (yeah, the handle's still fishing-themed – it's a long story). I'd love to hear your induction stories or see what you're cooking these days.
Grab a glass, hit play on the video, and enjoy the simple joy of making dinner happen. Cheers to good food, great pours, and tools that make it all easier.
Welcome back to The Winos Wine Guide, where we keep things real, fun, and focused on wines that actually taste great without breaking the bank.
If you've been scrolling through YouTube Shorts lately (and let's be honest, who hasn't?), you might have caught our latest quick-hit video: a snappy little review that's all about one seriously crowd-pleasing pour. Check it out here: Winos Wine and Food Guide Channel
In true Winos style, this Short is fast, flavorful, and straight to the point—perfect for when you're deciding what to grab off the shelf on your next wine run.
Here are some of the highlights from the video (because sometimes 60 seconds flies by too fast!):
We dive right into a delicious wine that's got that perfect balance of fruit-forward vibes and easy-drinking charm.
Expect notes of ripe berries, a touch of spice, and that smooth finish that makes you reach for another glass.
It's the kind of bottle that's fantastic on its own, but also elevates any casual gathering—think cheese boards, pasta nights, or just unwinding after a long day.
Plus enjoy the tasty foods and other adult beverages!
And nothing pairs better with a great pour than a beautiful spread—perfect inspiration for your next wine night:
If you enjoyed the Short, we'd love to hear your thoughts! Drop a comment on the video, share your own tasting notes, or tell us what wine we should review next. Are you team red, white, or rosé this month?
Stay thirsty (responsibly), friends—more reviews, tips, and budget-friendly finds coming your way soon.
