Seasoning a wok

All woks (except nonstick ones) need to be seasoned. Many need to be scrubbed first as well to remove the machine oil which is applied to the surface by the manufacturer to protect it in transit. This is the only time you will ever scrub your wok - unless you let it rust. Before its first use, scrub your wok with kitchen cleanser and water to remove as much of the machine oil as possible. Dry the wok and place it over a low heat. Add 2 tablespoons of cooking oil and rub this over the inside of the wok using kitchen paper until the entire surface is lighdy coated with oil. Heat the wok slowly for 10 to 15 minutes and then wipe it thoroughly with a pad of more clean kitchen paper. The paper should become blackened from the machine oil. Repeat this process until the kitchen paper wipes clean. Once seasoned, your wok will darken with use. This is a good sign.