This seasoning method is ONLY for a Chinese, round bottom cast iron wok with two cast iron handles (the best for successful wok cooking.) When new, cast iron woks have a gray coating that must be removed. Seasoning is the most important procedure to set up your wok; it prevents the wok from rusting and gives it an overall protection. A simple explanation of “seasoning” means using heat to open the pores of the wok so the oil gets absorbed into the pores. When seasoning is done correctly, the wok will look bronze and black. With frequent use, a coating (patina) will build and becomes a natural “non- stick” surface and will turn pitch black, which is what you want. You need to season your wok only once but it can be “re-seasoned” if necessary.
In Asia, typically the wok is seasoned with aromatics only on the inside. This requires constant stir-frying to make sure seasoning has occurred all around the wok—this is hard work. I use a much easier two-step process. Simply baking the wok to open the pores makes seasoning the interior much easier!
You need a little time and patience. Open doors and windows and blast the fan to blow out the smoke. Please be careful of grease fires and have a fire extinguisher at the ready. If you are sensitive to smoke, wear a mask and glasses. When washing the wok the first time gray discoloration may occur.
Directions for Seasoning Your Wok
Care and Maintenance of your Wok
After using your wok, soak it in hot water (no soap) while you are eating but never for very long because it will begin to rust. Any food particles will lift off easily. Use a sink brush or green scrubber pad to remove any particles. Dry the wok by heating it over the stove-top over low heat. I do not wipe oil on my wok prior to storing because it can become rancid and sticky.
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