Part 5/10:
Seasoning Your Wok: Building a Non-Stick Surface
Seasoning is a vital step in transforming a bare, unseasoned wok into a non-stick marvel. The process involves heating the wok, applying a thin layer of oil, and allowing it to polymerize—forming a durable coating resistant to sticking.
How to Season a Wok
Preparation: Start with a clean, unseasoned carbon steel wok, which typically has a shiny silver appearance. It should be turned black through the seasoning process.
Heating: Heat the wok on a high flame (preferably on a powerful gas burner or wok station) until it starts to change color, usually to a blue or dark silver hue.