Seasoning a Cast Iron Wok

by Wok Star Eleanor Hoh of www.wokstar.us

This seasoning method is ONLY for a Chinese, round bottom cast iron wok with two cast iron handles (the best for successful wok cooking.) When new, cast iron woks have a gray coating that must be removed. Seasoning is the most important procedure to set up your wok; it prevents the wok from rusting and gives it an overall protection. A simple explanation of “seasoning” means using heat to open the pores of the wok so the oil gets absorbed into the pores. When seasoning is done correctly, the wok will look bronze and black. With frequent use, a coating (patina) will build and becomes a natural “non-stick” surface and will turn pitch black, which is what you want. You need to season your wok only once but it can be “reseasoned” if necessary. (Care and Maintenance of Your Wok.)