Seasoning a Wok

All woks (except nonstick or stainless steel) need to be seasoned. Many need to be scoured first as well to remove the machine oil that is applied to the surface by the manufacturer to protect it in transit. This is the only time you will scour your wok — unless you let it rust. Rub it with kitchen cleaner and water to remove as much of the machine oil as possible. Use a plastic cleaning pad or a coarse cloth, not a metal scourer. Dry the wok and place it over low heat. Add two dessertspoons of cooking oil (peanut, corn oil or vegetable oil). Rub all over the inside of the wok using paper towels until the entire surface is lightly coated. Heat the wok slowly for ten to fifteen minutes and then wipe it thoroughly with more clean paper towels. Your paper should be blackened from the remaining machine oil. Repeat this process of coating, heating and wiping until the paper towel comes out clean. Your wok, once seasoned, will darken with use. This is a good sign because it means your wok is properly seasoned like a good omelette or crêpe pan.