A Guide to Seasoning your Wok
All woks made from iron or steel require seasoning before use. The reason being, that they are porous metals and will absorb liquids. Over time these absorbed liquids will cause rust and will decrease the lifespan of the wok. By building up layers of burnt oil, the pores on the surface of the metal effectively become covered, decreasing the risk of rust from contact with water and acidic substances. These built up layers also provide a natural non-stick surface. By seasoning the wok you can add more flavour to your dishes which will be passed on to other dishes subsequently cooked.
Seasoning the wok is a simple process that can be done using either of two methods; the oven method and the stovetop method. The initial procedure is identical for both methods.
Initial Procedure
This ensures that when you season your wok you are doing so safely, efficiently and successfully.
Step 1; collect what you will need. Lard is the fat that is traditionally used when preparing the ingredients to season your wok. Suitable oils to use have a high smoke point and a low polyunsaturated fat content e.g. grapeseed oil, soy bean oil, peanut oil etc. Oils which contain high levels of polyunsaturated fat will burn and distort your seasoning and form a gooey mixture.
Step 2; If using a new wok always wash thoroughly to remove the preservative oil that is placed on the surface of the wok by the manufacturers. If using an old wok you should ensure that the surface is free of rust. If rust id present, wash with hot water using steel wool and a small amount of detergent if required.
Step 3; To ensure that no trace of the manufacturer’s oil is still present, fill the wok with water and boil for several minutes.
Step 4; Always check that you have an ample amount of ventilation in the kitchen. Open doors and windows and switch on any extraction fans or ventilation hoods. The seasoning process produces a lot of smoke by burning fats and oils in the wok.
Now you are prepared to begin the seasoning process you will need to choose which method is most favourable to you.
Oven Seasoning Methods
Step 1; Cover the inner surface of the wok with oil using a paper towel or a brush.
Step 2; Put the wok in the oven at a temperature of 176C/350F to 232C/450F for approximately half an hour.
Step 3; Leave the wok to cool.
Step 4; Absorb any excess oil left on the surface of the wok with a paper towel.
Step 5; Repeat this process until no black or brown ash is visible on the paper towel when wiping any residual oil, or until the wok has a dark brown or shiny black finish.
Advantage;
- The heat inside the oven is usually uniformed and therefore evenly distributed.
Disadvantage;
- Seasoning can be uneven due to the oil running down the sides of the wok and accumulating in the base.
Top Tip;
- Remove plastic or wooden handles before placing the wok into the oven chamber.
Stovetop Seasoning Methods
Step 1; Fill the wok with a cup of salt. This is optional.
Step 2; Continuously toss the salt over a high heat for approximately 20 minutes. This is optional and dependent on step 1.
Step 3; Empty the salt appropriately. This is optional and dependent on step 1.
Step 4; Cover the wok surface with fat using a clean brush.
Step 5; Heat over a high flame. Tilt the wok so that the entire surface is covered as the oil burns.
Step 6; Allow the wok to cool thoroughly.
Step7; Absorb any excess oil left on the surface of the wok with a paper towel.
Step 8; Heat the wok over a high heat until smoke is visible.
Step 9; Repeat this process until no black or brown ash is visible on the paper towel when wiping the surface or until the wok has a dark brown or shiny black finish.
Advantages;
- Seasoning is more even as you can manually tip the wok to spread the oil.
- There is no need to remove wooden or plastic handles before the seasoning process begins.
Disadvantages;
- Using high heat and oil will cause the oil to spit and splutter and can therefore can be dangerous.
Top Tip;
- Using salt (steps 1, 2 and 3) will aid in the final goal of being non-stick and creating a rich flavour.
Maintaining the Seasoning
Once you have successfully seasoned the wok and closed the pores of the metal there are measures that need to be taken which will retain the desired result. There are certain rules to follow to ensure that the integrity of your wok isn’t compromised.
- Never use steel wool to clean and scour the inside surface of the wok as this will remove the protective seasoning layer. Once the seasoning process has been carried out the only time that steel wool should be used is to clean the exterior of the wok or if rust becomes visible on the interior. If rust is present, clean the rust with steel wool, hot water and a little detergent and then re-season the wok again.
- Always heat the wok dry, until you see smoke before adding any oil. The heat will open the pores in the metal and the oil will close them. This dry heating process also prevents food from sticking and produces the desired authentic flavour.
- To kill any bacteria that may be present in the wok, fill with water, cover and boil for a few minutes, then scrub with mild soap or detergent. Any excess moisture should be heated over a high flame and left to evaporate. Only use harsh cleaning chemicals if absolutely necessary.
- If using a new wok it is advisable to re-season before storing after every use. This should continue until the surface remains permanently shiny, dark and non-stick.
- Always check the condition of your wok before use. If you notice food starting to stick to the surface or that the interior is beginning to fade then re-season until the correct surface finish is restored.
Looking after your wok will allow you to gain maximum use out of your piece of equipment and will allow you to create tasty, authentic dishes for your guests to enjoy.