Woks are prone to rust and
buildups of sticky foods, especially if not seasoned properly
before usage. Seasoning a wok permits the food to glide smoothly
over its surface. Iron and steel woks should be seasoned
properly before use.
Stainless steel types need to be treated because they are less
porous than iron. Corn and peanut oil are also ideal cooking
oils for seasoning because they possess a high heating point.
Some even prefer to season woks with the use of an oven.
Here are the things needed to
season a wok:
• Barbecue brush or a heat-proof cooking brush
• Paper Towels
• A bottle of peanut or corn oil.
• Stove top/gas stove
• Excellent ventilation
To start the process, two
methods for seasoning are used. The first method is to season a
new one or to re-season an old and rusty wok. Below are steps
you can follow:
1. Scrub thoroughly the inside and outside surfaces using soap
and a steel wool scouring pad. It will remove the new wok's
manufacturer's protective coating or even rust on an old wok.
The initial coating of a wok prevents rusting during retail
display.
2. Rinse with water.
3. For some coatings that are
hard to remove, place the wok on a stove with water. Boil until
the protective coating dissolves. Pour the water out and scrub
with soap and steel wool.
4. Next, heat the wok over high
heat until the edges are nice and hot. It will change from a
shiny steel gray to blue, then purple to red. Then it will turn
into black.
5. Smoke will appear. Turn on
the ventilation fan.
6. Using a brush or a sheet of
wadded-up paper towel, dip it into corn oil and coat the inside
surface with a thin layer of oil. You can tilt the oil in all
directions. This can make the surface shine upon each
application.
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.
