by Barbara Anderson

Created on: September 12, 2008   Last Updated: June 28, 2011

A well seasoned wok is similar to a well seasoned cast iron pan. Over time, it develops a glossy black coating, or patina, that's practically non-stick and perfect for healthy and delicious stir-fries. A well seasoned wok doesn't need a lot of oil for cooking because food doesn't stick to it.

Start by really scrubbing a new wok to remove the protective factory coating of industrial oil which is intended to protect the wok from rust while it is in the store. It must be completely cleaned off before you can use the wok for cooking. A wok that has been in use needs only to be washed with hot water and mild soap. Then, rinse the wok well and dry thoroughly.

Next, heat the wok on the stove over high heat. Move the wok around over the heat, turning as needed, until the metal begins to change color. Then, lower the heat to medium-low.

Coat the inside surface of the wok with a thin film of oil. Although traditionally woks were seasoned with lard, most vegetable oils will serve the purpose. Peanut and corn oil are especially good for this because they have a high heating point.

An easy way to coat the wok is to fold a piece of paper towel into a square and saturate it with cooking oil. Use tongs or a wok spatula to move the paper towel around the inside of the wok. Or, you can brush on the oil with a heat proof brush such as a barbeque basting brush.

Heat the oiled wok on medium-low for about 10-15 minutes. This allows the oil time to work its way into the wok's surface.

Remove from the heat and allow the wok to cool. Wipe off the oil with a clean paper towel. If you see a lot of black residue on the paper towel, repeat the heating, coating, cooling and wiping steps until little to no residue comes off onto the towel.

Your seasoned wok is now ready to use.

A few tips for maintaining a seasoned wok:

Get used to seeing a black coating on the inside of the wok. This is a sign that it is well seasoned.

Always heat a wok before adding any oil for cooking to re-season it and to help prevent food from sticking.

Never use a wok for steaming foods, or scour it with harsh abrasives, because this will quickly remove the seasoned finish.

The best way to dry a wok is not to wipe dry, but instead to dry over low heat on the stove-top. A thin coating of oil when dry helps to preserve the surface.

Whenever the wok surface starts to look dried out or gets sticky, re-season it before putting it away to prevent rust.

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