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Cooking Tip for seasoning your wok

When I purchased my wok it came from a China and it needed to be seasoned.

Only iron and steel woks need to be seasoned. Stainless steel woks do not need this treatment, as they are far less porous than iron or steel woks. However with stainless steel woks, more oil is required to prevent the food from sticking and burning.

It is important to realize that seasoning a steel wok enables foods to glide smoothly over the cooking surface of the wok. In a properly seasoned wok one should be able to make perfect omelets. If the omelet even sticks ever so slightly, then the wok is not properly seasoned and should be re-seasoned.

There are two methods for seasoning the iron or steel wok. To season a new or to re-season an old rusty wok, thoroughly scrub it inside and out with soap and a steel wool scouring pad to remove the manufacturer's protective coating on a new wok, or the rust on an old one. Rinse thoroughly with hot water. Some manufacturers apply a coating that is hard to remove, so set the wok on the stove, fill it with water and boil it for several minutes until the coating dissolves. Pour out the water and scrub the surface clean with steel wool and soap.

Set the clean wok over high heat. Heat until a few drops of water sprinkled into the wok immediately turn into dancing beads. While the pan is heating, it will change from shiny steel grey to blue, purple, and red and, finally, black.
I like to dip several sheets of wadded-up paper towel into peanut or corn oil and wipe the oil on the entire inside surface of the wok. Be careful as the wok is hot. You can use long handled tongs or a wooden spoon to rub the towels around the wok. Reduce heat to low and let the wok sit over the heat for 15 minutes to absorb the oil - the color changes will continue and, hopefully, the bottom of the wok will darken. In time and with frequent use the entire wok will turn black. If the surface looks dry, wipe with another thin film of oil. Remove wok from the burner and let it cool.

Reheat the wok and repeat the oiling and heating process once more before using it for stir-frying.

Learn more about this author, Arlene Wright-Correll.
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