by Stephanie Manning

Created on: September 14, 2008   Last Updated: May 09, 2012

As with any food, proper cooking equipment is essential. A seasoned wok is an essential for most Chinese and Asian dishes and will actually determine the success in some meals. Seasoning a wok is easy but requires the proper technique to ensure a success. Seasoning a wok is just as important as seasoning cast iron and for many of the same reasons. However, the process is much different.

The first step in seasoning a wok is choosing the right wok. A low-carbon wok is the most recommended wok that requires seasoning. Stainless steel and non-stick coated woks do not require seasoning and can actually be damaged by attempting to season them.

One you have chosen a low-carbon wok wash it completely. Most are coated with an oil to prevent them from rusting prior to purchasing. Using hot, soapy water, wash and rinse well.

Since woks have a curved surface, putting them in the oven is not recommended. This will cause the oils that are used in the seasoning process to run to the bottom of the pan and become a thick, greasy mess. Instead, you will need to season your wok on the stove top or open flame such as a propane burner. Propane burners and gas stoves work great since the heat is immediate and doesn't need to heat up at the beginning of each step of the process.

Using a paper towel or cloth, coat the inside of the wok thoroughly with a thin layer of peanut oil (some have suggested using pig lard as well.) Use as little as possible but be sure to cover every bit of the inside surface. Look for the shine inside of the wok to see that all areas have been covered.

Once your wok has been oiled you are ready to start the heating process. Start by turning on the exhaust fan and opening the kitchen windows. If working with a propane burner outside the ventilation outdoors will be sufficient. Using a hot burner, place the wok over the heat and continue to turn the wok in all directions to heat the entire wok (always heat from the outside of the wok). At this point the grease will start to burn and there will be smoke coming from the burnt grease. Don't worry, this is completely normal and part of the process. Continue burning the oil inside the pan for 4-7 minutes depending on the size of wok. Be sure that every single inch has been heated well.

After heating, immediately remove from the heat and allow to cool to room temperature. Do not encourage it to cool with fans or cold water. Let it cool naturally with the room temperature. Under no circumstances should you ever use cold water. This not only damages the pan but can be very dangerous to you with the mixture of hot oil and water.

Once the pan has cooled completely, wipe away all the excess oil with a clean paper towel. You are now ready to start the next layer by repeating the same process as the first; apply a thin layer of oil, heat, cool and wipe out the excess.

Continue the process until you have at least five good, evenly seasoned layers. The more seasoned the wok, the darker it will be. A well seasoned wok will have a dark, black sheen to it.

After your wok is seasoned you will be ready to cook with it. Just remember never use cold water on your wok and always use wooden utensils to avoid damaging the fine surface that you have just created. You will no longer need to waste your time or money using non-stick or stainless steel woks that take away from the true flavor that your recipes have to offer.

Learn more about this author, Stephanie Manning.
Click here to send this author comments or questions.