How To Season A New Wok

How To Get Your New Wok Ready For Use - The Easy Way

Now, before we go any further, this only applies to normal, carbon steel woks, and to a slightly lesser degree, cast-iron woks. It DOES NOT apply to any wok that has a non-stick surface.

OK, how do we achieve this state of wok nirvana ? By following the 6 simple steps below;

1. In the shops, carbon steel woks have a coating of machine oil to keep the metal from rusting, so be careful when going through the stack of woks to not get the oil all over you. When you get home rinse the wok thoroughly with lots of hot, soapy water to remove all the oil. (If you have an old rusty wok stuffed somewhere, it is most likely made of carbon steel and can be seasoned as described below. Just rinse well, scrubbing off the rust with a nylon scourer, before proceeding.)



2. Heat the wok for a few minutes until its entire surface is hot and has that fantastic 'blue steel' look like the one in this picture.




3. Using a silicone brush or a piece of rag (held by tongs), brush a thin layer of cooking oil over every inch of its surface. Use an oil with a high smoking point (e.g., lard, peanut oil or corn oil) to minimize oil fumes.

   Make sure there's plenty of ventilation – turn the exhaust on high and open all the windows. Make sure there are no flammable materials near the stove or the wok.
   
   

4. Tilt the wok from side to side, subjecting the entire surface to intense heat to burn the oil into it. After burning a few minutes all around, turn the heat off and let the pan cool completely to room temperature.



5. Soak up the excess grease in the center with a paper towel. Turn the heat on high and let the wok heat for a few minutes until smoke can be seen coming off. Turn the wok from side to side and again "roast" every inch of it to further burn in the first layer of oil. Then, brush in another coating and proceed as before to burn this second layer into the pan. After a few minutes, turn off heat and let pan cool completely to room temperature.



6. Repeat the foregoing steps 2-3 more times, alternating between heating and cooling, each time burning in the previous layer before adding the next.

   Make sure to soak up excess oil that tends to collect in the center before each reheating to prevent a thick, jelly-like coating from forming.

   After several coats of oil have been burned in, the wok will begin to turn dark, though the coloring may be uneven and splotchy. When the wok has developed enough of a tacky, oily surface that does not look dry when heated up, like the one in this photo, you may begin to use it for cooking.

A Few Points To Remember

• when cooking for the first few times,always heat the wok until it is smoking hot to open up the pores before adding oil to seal them.



• Initially, bits and pieces of food may stick to the wok's surface. Avoid cooking starchy foods, which have a tendency to stick, and foods that are either acidic or require prolonged cooking by simmering with lots of liquid, as this can cook off some of the seasoning. Deep-fat frying, on the other hand, can help build up the layers of seasoning.



• Following each cooking session, rinse only with plain water and never use soap on it. If there is any food sticking to the surface, work the area gently with a sponge – just enough to remove the food particles.

  Do not wipe with a towel after rinsing. Instead, dry the wok over a burner set on high heat, allowing the traces of grease from the cooking session to burn into the surface. Heat until the wok is smoking and if the surface does not look shiny and oily, brush in a thin coating of cooking oil, letting it burn thoroughly into the metal. Let it cool and then soak up any excess oil before putting away.




• After repeated use and the proper care, your wok will develop a beautiful, black patina and food no longer will stick to the surface during cooking. From time to time, heavy usage may deplete part of the seasoning. When this happens, just re-season after cleaning as you did originally.



• I don't really pay any attention to the bottom side of my wok; neither cleaning it, nor seasoning it. Eventually it develops a thick layer of carbon from oil and food spilling over the side during cooking. I view this as a bonus as it adds a smoky dimension to your cooking.

  A well-seasoned wok will not rust and its blackened surface greatly enhances the flavors of food like no other non-stick surface.