Part 6/10:
Applying Oil: Add a light sheen of oil (such as vegetable or flaxseed oil). The heat causes the oil to bond with the metal’s microscopic pores, creating a seasoned layer.
Polimerization: Maintain high heat until the wok turns darker—envision a deep, almost black patina. Turn off the heat and let it cool, allowing the oil to set into a protective coating.
Repeat: Occasionally re-season your wok to deepen the patina and enhance non-stick qualities. Residual smoke and darkening indicate a successful process.
Warning: Be prepared for smoke during seasoning—ventilate your kitchen well. The key is a thin layer of oil heated past its smoke point to polymerize and bond with the metal.