Martin Yan - SEASONING YOUR WOK

SEASONING YOUR WOK

The key to successful wok cooking is the proper care of the wok. New woks should be scoured with hot, soapy water to remove any protective coating applied at the factory. Thoroughly dry the wok, rub some vegetable oil evenly into the cooking surface, and heat for 20 to 25 minutes over medium heat to medium-high heat until the surface of the wok turns brown. This builds the first layer of what will become a solid "seasoned" surface. The trick to maintaining and building up this layer is to wash the wok with hot water after each use-never use soap-dry it, and rub in a bit of fresh oil, if it is not to be used every day.