Seasoning a wok builds a natural non-stick layer of baked-on oil so food stops sticking. You do it once before first use, then keep it up with a little oil after each wash. Here is how.
Clean off the factory coating
New carbon steel woks come with a protective coating. Scrub it off with hot soapy water and dry the wok fully.
Heat the dry wok
Put the empty wok on a high heat and let it get very hot until the metal changes colour. Tilt it so the whole surface heats.
Oil it and repeat
Rub a thin layer of a high-smoke-point oil over the inside with kitchen paper, heat until it smokes, then let it cool a little. Repeat two or three times to build the layer.
Keep it up
After cooking, wash with hot water and a soft brush, not harsh detergent, dry it on the hob, and wipe with a little oil. Do not scrub it back to bare metal.
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- Carbon steel wok. The type of wok that needs and holds seasoning.
- Wok cleaning brush. For cleaning without stripping the seasoning off.
