by Cynthia Wall

Created on: September 14, 2008   Last Updated: December 01, 2011

Did you know that a wok breathes? Wok Hay, means breath of wok. If you've been to a really good Chinese restaurant, you've smelled it. It's that wonderful aroma (that makes you instantly hungry) emanating from a well-seasoned wok cooking at high heat. In China, you're considered rude if you serve a customer from a wok that doesn't have Wok Hay. For those of us who weren't fortunate enough to be given an already seasoned wok, how do we go about creating one? Follow these easy directions and you'll have a breathing wok that will delight everyone it meets.

The first step of course is to buy a high quality wok made of carbon steel (spun steel). The good news is that this type is inexpensive. Carbon steel has pores that open when heated. They absorb oil and then seal shut, thus taking their seasoning into their being. Choose a wok with a well-rounded bottom as it will be the easiest to use and clean. Most woks will work just fine on our flat top electric and gas stoves but there are adaptors that make them even more efficient. Carbon steel woks are coated with machine oil in the factory so they won't rust. Be sure to feel the woks in the store for this coating (but don't wipe your hands on your clothes!). So, let's get started. Take your new best friend out of the box and follow the steps below to create a cooking implement that will delight for a lifetime.

1. Wash the wok with hot soapy water to remove all of the oil coating. For this initial cleaning, you may use a piece of steel wool to get rid of the coating and any spots of rust that may be present, but after your wok is seasoned, you will never touch it with steel wool or an abrasive cleaner again. Rinse it with hot water. Empty and then refill with water and boil on the stove top for 10 minutes. A little scrubbing, should remove any remaining coating. Now you're ready to season.

2. Season your wok on the stove top. Because of its sloped sides, the oil will run to the bottom so seasoning it in the oven is not practicable. Place the wok on high heat. When a few drops of water dance in the bottom, take a paper towel soaked in peanut or corn oil and wipe the entire surface. Most Asian chefs prefer lard (especially pig fat) for the seasoning. You'll need to use chopsticks or tongs to hold the oil-soaked paper to avoid spatter. Although peanut or corn oil have high smoking points, it's best to turn on your vent and open the windows. Safety first: be careful to keep flammable objects away from the wok. Tilt the

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