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 wok back and forth to make sure the oil continues to coat every surface. Allow the wok to cook at a high temperature for several minutes and then turn the heat off and allow the wok to return to room temperature.
3. Wipe up excess oil and repeat the heating and cooling cycling three more times. Soon, you will see the beginning of that magical darkening that will create the desired cured finish called patina. Over years, if properly cared for, the patina will darken even more.
4. Once your wok is seasoned, it's ready to use. A blackened surface is your goal because it represents the memories of previous meals and adds them to your preparation, thus giving them the Wok Hay so revered by the Chinese. At the end of your cooking session, rinse the wok in hot water and wipe it dry with paper towels. NEVER put a wok in a dishwasher as this will destroy the seasoned surface you have created.
The well-seasoned wok is a treasure in any kitchen. Because of its sloping sides, it allows you to stir fry easily without risk of overcooking any particular item. It can also be used to quickly fry an entire fish. It's a safe utensil for deep frying as well. Use a mesh strainer to scoop up perfectly-cooked pieces of meat or tofu and then coat them with a sauce of your choice.
Once you have discovered the joy of cooking with a wok, you will understand why great Asian chefs tend them with loving care and pass them down so they can breathe fine flavor through the generations.