How do you season a wok? And why do you do it?

[ChowDownBob]

I was reading a blog article the other day and it mentioned seasoning a wok. How do you season a wok and why should you do it?

 

[winterybella]

Well truth be told I never heard this one before. Since you brought it up I did a quick search and found quite a bit of information. I honestly have not been using my woks for a while. I feel like the last time I used at least one of them, my food was sticking to the bottom and I have not used it since. Maybe I did not season my wok. This is yet another thing I am learning. I have to spend some more time researching this. In the meantime look at some of what I found.

http://www.thepauperedchef.com/2007/08/when-cheaper-is.html

 

[The Velvet Curtain]

That artical pretty much covers it. The key thing with woks and cast iron pans is to never wash them in detergrnt, just rinse in hot water, wiping with a soft cloth. That way, the more you use them the better they get.

 

[ChowDownBob]

Thanks - that's interesting, and explains what the process is. I'd seen "dirty" woks in restaurants and wondered why they hadn't been cleaned properly - this explains it!

Presumably this is because woks are generally used for "flash" frying things?

 

[Berties]

to season cast iron pans and bun trays we call Yorkshire pudding trays in the uk,i heat them to a big temperature with table salt in them,and always heat them hot with oil in and never wash them after they are used,just wipe them out with a kitchen towel