How to Season a Carbon Steel Wok

While many types of woks are available today, carbon steel is still the best. With proper treatment, it will last forever.  

Difficulty Level: Average        Time Required: 30 minutes

Here's How:

1. Rinse the wok in hot water with small amount of liquid detergent.
2. Scrub the exterior of the wok with a scouring pad.
3. Repeat the process on the inside of the wok, using a sponge instead of a scouring pad.
4. Rinse the wok and place over high heat.  This will prevent rust.
5. Dry the wok with a paper towel.
6. Pour approximately 2 tablespoons vegetable oil into the wok.
7. Use another paper towel to rub the oil over the entire inside surface of the wok.
8. Repeat this process until no black residue comes up on the paper towel.  The wok is now ready to use.

Tips:

1. Flat bottomed woks are better for electric ranges. Round bottomed woks can reflect heat back on the heating element, damaging it.
2. It is important to thoroughly clean the wok to remove the manufacturer's protective coating.
3. It is better not to purchase a non-stick carbon steel wok, as the high heats required for Chinese cooking may damage the non-stick coating.