How to Season a Stainless-Steel Wok

Technically stainless steel does not need seasoning, but a coating of lecithin will prevent sticking.

Woks were traditionally made from carbon steel, which has small pits in its surface. Particles of food get into these pits, adhering to the pan. Seasoning the wok fills these natural pits with a coating of oil so the food particles cannot stick to the surface. Stainless steel woks have a much smoother surface, without pits, and therefore do not need the extensive seasoning of carbon steel pans. Food will occasionally stick to a stainless steel wok, unless you "season" the wok to make it non-stick. Lecithin in cooking sprays will provide the needed coating to "season" a stainless steel wok. Read the ingredients in your favorite non-stick spray brand to ensure it contains lecithin.

Things You'll Need

• Non-stick cooking spray with lecithin

Instructions

1. Spray the inside of the stainless steel wok with lecithin based cooking spray.

2. Heat the wok over medium high heat for five minutes to preheat the metal of the pan. Food will stick less to a hot pan than a cold pan.

3. Add the food to the hot, seasoned pan and cook as directed. Never add foods to a cold wok as, even with the lecithin coated stainless steel, the food can still stick.

References

• Thai Food and Travel: Wok
• Asia Recipe: How to Season a Wok