by Kay D. Sadell

Created on: March 25, 2009   Last Updated: March 26, 2009

Just like an old cast iron skillet, woks should be well seasoned, used a lot, and scrubbed very little. Most woks should be seasoned before use; unless you have a non-stick or stainless steel wok. A stainless steel wok requires more oil for cooking.

When cooking with a wok the goal is for food to slide effortlessly across the surface. If food sticks even a little your wok should be re-seasoned. Although seasoning a wok is not difficult you should still use caution when dealing with hot oil.

-Carbon steel woks are most commonly used now and are very easy to season. When you first purchase your wok you will find that it is covered in an oil from the factory to prevent rusting.

The first thing you need to do is scour your pan with hot soapy water and scrub off all traces of the oil from your wok. If you are re-treating an older rusty pan, you may do the same, but try using steel wool and soap to remove the rust.

- Place the clean wok over high heat; You may want to turn on the exhaust fan if you have one; or open some windows. Slowly turn and tilt the wok making sure the heat covers the entire surface until your wok turns begins to turn colors. Reduce heat to lower setting.

Using tongs, carefully add several paper towels dipped in a cooking oil of your choice. Lard works best but peanut or corn oil work well too. Wipe the oil evenly over the inside of the wok. Let the wok sit on the heat for 10-15 minutes letting the oil burn into it. You will notice as the wok continues to change colors showing that the seasoning is taking place.

Remove and let cool to room temperature, then repeat the heating and oiling process again before cooking with it. When you are finished seasoning be sure to let your wok cool down then wipe out excess oil before putting it away.

- Although caring for your wok is pretty effortless there are a few things to remember when cleaning. When washing your wok just use hot water and wipe out the inside with a cloth or plastic scour.
Never use soap or a steel wool pad after you season your wok; it can remove all your seasoning. After you wash, wipe dry with a paper towel or set over medium heat to finish drying. Afterward rub a bit of oil into your wok before storing. This keeps your wok in good shape by preventing rusting.
Also remember not use abrasive cleaners on the inside of the wok if you decide to clean the exterior with it. Treated properly it can last you a lifetime.

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