| Seasoning a Wok is less of a mundane task and | | | | Turn the ventilation fan on high, and tilts the Wok |
| more of an art. Allow me to explain. | | | | in all directions as the oil bakes in. After about |
| A Wok isn't like your run of the mill cast iron pans. | | | | four minutes, turn the heat off and leave the |
| It has curves. That means your seasoning | | | | Wok alone. It needs to cool back down to room |
| medium (fat or oil) tends to flow to the center of | | | | temperature before the next round of seasoning |
| the pan instead of giving you a nice, even coat | | | | starts. When it's cool, wipe out the excess oil with |
| over the entire surface of the Wok. Clearly, you | | | | a paper towel. |
| don't just want to stick this in the oven as you | | | | NEVER cool your Wok with cold water! Not only |
| might do with a cast iron frying pan. The | | | | could you damage it and undo all the work you're |
| difference in contours means that you will want | | | | about to do in the seasoning process, but the |
| to season your Wok in the open air, rather than | | | | steam and spitting oil that might result can easily |
| closing it up in the stove. It also means that the | | | | burn your skin. When seasoning, just allow your |
| process needs a little more babysitting than that | | | | Wok to air cool. And during the course of regular |
| of a cast iron skillet. | | | | use, 'cool' the Wok with boiling or very hot water, |
| I suggest using a low-carbon steel Wok over any | | | | and clean it with a bamboo brush. Cold water is |
| other kind. The traditional recipes seem to come | | | | the bane of Woks. |
| out very well in this kind of metal. It also takes | | | | Patience is a virtue! |
| well to treatment. Stainless steel looks beautiful, | | | | Repeat this process at least three or four more |
| and there's no need to season it... but these just | | | | times. You'll note that each level of oil that gets |
| aren't the same. They reflect too much heat | | | | burned into the surface will turn the Wok a |
| instead of absorbing it, the amount of oil you | | | | deeper shade of black. You want an even coat of |
| need is different, the amount of liquids that you | | | | blackness for aesthetic reasons, but it isn't a big |
| add tend to be different... it's a whole other world. | | | | deal if that doesn't happen. Eventually, with proper |
| Your Wok should be of medium depth, or | | | | use, a beautiful and full black sheen will happen. |
| medium-high depth. Shallow Woks are next to | | | | Trust me. |
| useless, because of the heating properties and the | | | | You'll know that your Wok is ready for use when |
| inability to shift ingredients properly. What's the | | | | it looks almost wet whenever you heat it up. Now |
| point of using a multi-heat-level surface if there's | | | | you can use the Wok properly: Heat it up until it is |
| no surface area to work with? | | | | smoking hot, THEN add the oil. You'll notice that |
| Here's what you'll need to season your Wok: A | | | | the pan sops some the oil right up, like it was a |
| fine heat-proof cooking brush (AKA a barbecue | | | | living thing that needed a drink! That's how you |
| brush), a bottle of peanut oil, a good stove top, | | | | know that the pores of the Wok are properly |
| paper towels, and excellent ventilation. If you can, | | | | treated. |
| use a natural gas stove. The ability to instantly | | | | I use all wooden tools with my Wok. Others are |
| heat, and remove heat, will be of great use in this | | | | less paranoid than I am. Either way, you'll note |
| process. | | | | that a seasoned Wok is nearly non-stick when |
| Heat the Wok until even the outer edges are nice | | | | properly used and cared for. If you ever DO |
| and hot. Then, using the brush, coat ever inch of | | | | manage to burn food to the surface of the Wok |
| the inside of the pan with a thin layer of peanut | | | | and need to clean it with a steel-wool pad, you |
| oil. Only a thin layer should be used, enough to | | | | need to go through the whole seasoning process |
| make the surface shine upon application, and not | | | | again, sadly. Remember, normal cleaning with hot |
| a drop more. This is where the artistry comes in. | | | | water and a bamboo brush is usually enough! |
| It's tempting to just slather a bunch of oil into the | | | | Some will lightly coat the inside with peanut oil |
| pant and hope that it will turn out OK in a couple | | | | before storing, though I've never seen the need |
| of burn-ins. Believe me, that won't work. Go | | | | to do that, personally. |
| through the whole process for best results. | | | | Enjoy the fruits of your labors! |