I enjoy oriental cuisine. I especially enjoy oriental cooking in a well-seasoned wok. Not only is it the best “One Pan” cooking experience, cleanup is easy, fast and convenient.
I repeat: to achieve that level of performance, you have to have a well-seasoned wok.
My other article in this series: “Seasoning a Wok Correctly – Method 2” explains an advanced way to season a wok, but it’s not quite right for everyone. The method creates a considerable amount of smoke, which in a small apartment can be uncomfortable (smoke alarms are definitely noisy little wonders). I tried using an outdoor grill with moderate success.
This more traditional method of seasoning follows an older, more conventional procedure that you may find more to your liking. I use it with stainless steel and high carbon woks. The purpose is to create a layer of hard carbon on the inside of the wok that is practically non-stick.
Warning: this method only works with conventional woks. Do not use with non-stick woks. You will ruin it!
The traditional method:
1. If you receive the wok without the wooden handles, do not put it in until you have finished seasoning the wok. If the handles are attached, the procedure is a little more complicated. Wash your newly purchased wok inside and out with hot, soapy water. A good detergent is recommended, along with a stiff cleaning pad. Vigorously scrub the interior to remove any residual oil that could be used to make your wok. Dry the wok well with paper towels. Place in a preheated 250°F. oven until too hot to touch. That will force all the water out of the pores of the metal.
2. Wipe the inside of the wok with a paper towel or cloth dipped in clean vegetable oil, applying a thin layer to the metal. Place the wok in a 400° F. oven for 1 hour.
3. Repeat Step #2 at least two more times.
4. Put the wok on the stove and let it cool completely. Then, using only hot water, rinse the wok, removing any residual oil. Pat dry with paper towels and coat the inside with a thin film of oil. Wipe off any excess. Attach the handles.
5. Never scrub the inside of a wok with soap and a pad.
6. Use only hot water and a bamboo whisk to clean the wok. Use the whisk to loosen up any stuck-on food, but don’t rip off the black coating!
7. Always dry your wok with paper towels and add a layer of oil.
Note: a well-seasoned wok looks black on the inside! The more you use it, the blacker it will become.
Congratulations! Your wok is already seasoned!
