How to properly season a wok for the first time
The wok is used for stir-frying, frying, braising, steaming or smoking, and the carbon steel one needs to be pre-seasoned with oil and heat.
Few pans match the versatility of the wok, and it's an indispensable utensil for anyone who cooks at home, especially those who enjoy Asian cuisine. To take full advantage of its benefits, it's best to prepare it properly from the start, just like you would season a cast iron pan.
Applying oil and heating the pan creates a non-stick, rust-resistant coating that improves with use and continued seasoning. Not all woks require seasoning: stainless steel and non-stick woks don't need it, although they don't withstand high temperatures well either. Therefore, a carbon steel wok, seasoned before use, is ideal.
The steps are simple. Clean and thoroughly dry the wok, whether it's new or restored. Place it over the heat and heat it evenly. Rub it with a high-smoke-point oil, and it will be ready for long-term use with excellent results.
With use, small drops of oil fill the crevices, leaving a smoother, more slippery surface. To maintain it, avoid sharp utensils and acidic foods, always dry the wok after washing, and reapply oil occasionally. The more you use it, the better, and you'll be able to enjoy stir-fries of shrimp and eggplant.
