Seasoning a Wok With Ease

7. Reduce the heat to low volume and let it sit for about 15 minutes for it to absorb the oil. Color changes will continue in time, especially with frequent usage.

8. Turn off the heat and allow cooling down onto room temperature before you start the next round of seasoning. Wipe out excess oils with a paper towel when it cools. Do not use cold water when cooling the wok. It can damage and undo the process. Hence, cool the wok with boiling or very hot water. Wipe it with a sponge.

9. Dry the wok thoroughly and store.

10. Repeat the process for about 3 to 4 times more. A beautiful black sheen will happen with proper usage.

Another method is to brush the wok with polyunsaturated cooking oil on the surface and place it in an oven. This will take about four hours at 150 degrees Celsius. Every hour, brush the wok with oil around the sides and continue heating. Woks with plastic and wooden handles are not advisable to put inside an oven.

For continuous care
Do not scrub off the protective layer of carbon on the surface of the wok. Scouring pads and detergent soaps are the worst enemies of a seasoned wok. It is best to wash it with hot water and clean the surface with bamboo brush. Dry this with paper towels and lightly put vegetable oil coating before storing.

The bottom part of the wok can be scoured with steel wool so as to take away the burnt materials or residue. If there is an accidental burning of food inside the wok, scour it out and re-season the wok again.

Woks that are new may cause a slight metallic taste onto the first two or three dishes. The metallic taste disappears after several usages. A wok with proper seasoning can make perfect omelets without sticking. For better results, the process of seasoning a wok should be done with patience.

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