How to Cure a Carbon Steel Wok

The wok originated in China and other Asian countries and was used as the main cooking utensil. The wok design developed because of a shortage of fuel. Woks are rounded with high sides, providing a larger cooking surface. This design allows the wok to be heated to high temperatures and makes it fuel-efficient. New woks must be seasoned before using. Learn how to season a wok with a few simple steps and then enjoy your wok for years. Cooking with a wok can be healthy as well easy.

Things You'll Need

• Wok
• Soapy water
• Lard or oil
• Basting brush
• Paper towels

Instructions

1. Wash the wok in water and dish detergent and dry thoroughly. Scrub the outside of the wok with an abrasive cleaner if necessary. A brand new unused wok should not need extensive cleaning on the outside.

2. Place the wok on a stove burner set on high heat. Rotate the wok to heat the sides as well as the bottom of the wok. Remove the wok from the burner and set on a potholder or towel.

3. Spread a thin layer of oil over the inside of the wok; be sure to coat the entire bottom and sides. Use a basting brush or paper towel to spread the oil evenly over the inside of the wok. Protect your hands with an oven mitt or use tongs if you choose to use a paper towel. Lard, palm oil or peanut oil work best to coat the wok. Avoid using a polyunsaturated oil such as canola or standard vegetable oil; they can leave a gunky residue on the wok.

4. Return the wok to the heated burner for 10 minutes. Do not leave the wok unattended.

5. Remove the wok and allow it to cool. Wipe off excess oil with a paper towel. There will be black residue on the paper towel.

6. Return the wok to the hot burner for about two minutes. Rotate the wok so the bottom and sides are heated and the first layer of oil is burned into the wok.

7. Continue to coat with oil and heat until the paper towel used to remove the excess oil is clean from any black residue. This process may take three or more times. Reduce the burner time to a few minutes for the second and third try for coating the wok.

8. Use the wok for cooking when the oil on the bottom and sides gives the appearance of not being dry when the wok is heated.

References

• Seasoning a wok