Seasoning your Wok
Seasoning woks is not just about making them non-stick and just overall work better. Seasoning ultimately makes your wok ready for use by breaking any factory seals, this includes the bottom and outside of the wok.
Seasoning the inside of the Wok will lubricate the surface and make it possible to toss your ingredients around like a pro! This is because the surface of the Wok whether its a carbon steel wok, stainless steel wok, or an aluminum wok, they all have a porous surface, heat and oil will close up those pores and give you a sleek surface that you can bang and toss around for that restaurant-like cooking experience.
So take the extra time to season and prep your Wok before using it! This will surely make your cooking and eating experience better and easier!
How to Season:
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Rinse the wok with running water
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Scrub the wok using metal scrub or steel wool until the factory coating is completely removed
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Wash the wok with running water
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Dry the interior and exterior of the wok with tissue paper or towel
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Boil water into the wok (almost full)
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Remove the water and dry it with tissue paper or towel
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Place the wok on the stove top and turn it on to high heat
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Wipe the inside of the wok with canola oil
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Repeat process till wok develop a good patina or until wok turns to black.
Maintenance:
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Coat with oil and heat the wok before use
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Highly Acidic foods should be avoided because high amount of acids can break down its natural non-stick seasoning
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Gently scrub the wok with soft sponge or wok brush then apply small amount of detergent and rinse it with water
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Dry with clean towel or tissue and put oil on all sides of the wok. Make sure to store in a dry place away from moisture to avoid rusting
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Rusting of wok is normal and fixable just simply re-season the wok.
