Seasoning of a Wok

So I bought a flat-bottom carbon steel wok from the Wok Shop in San Francisco, and it arrived today. This is a photo series of how the wok got seasoned.


1. The wok was first washed with hot soapy water several times (to get rid of the oil preservative applied during manufacture), then heated to evaporate the water.

The bottom of the wok is charred from the stove top's heat - probably a sign of an unseasoned wok?


2. Peanut oil was chosen as the oil for seasoning the wok as it has a high smoke point.


3. After the wok was coated with oil on its inside and outside, it went into the oven to be baked at 450°F (232°C) for 20 minutes.


4. Another view of the oven.


5. The oven is below the stove-top.


6. After the first 20 minutes, the wok had acquired a nice bronze color.


7. A closer look at the wok.


8. The wok was taken out of the oven to cool for 7 minutes.


9. The underneath was shiny as well.


10. This is the surface of the wok after the second baking.


11. This is the surface of the wok after the third baking.


12. This is the surface of the wok after the fourth baking.


13. Another view of the surface of the wok after the fourth baking, taken without flash.


14. This is the surface of the wok after the salt seasoning method, which imparts a black color to the wok surface. Unfortunately, it involves deep-frying a cup of salt over the entire inside of the wok for 20 minutes, which isn't a good idea if you live in a dorm with a smoke detector.

Note the intense black color at the bottom of the wok - this wasn't easy to get!


15. The final step in my seasoning method was to stir-fry some pungent vegetables (such as garlic, ginger and green onions) until charred before tossing them out. Because these vegetables contain the chemical allium, they help to remove any metallic flavor in the wok which can be imparted to the cooking.

Voila! My 16-inch (40.6cm) wok with its aluminum cover is now ready for use.


17. After cooking Pad Thai and Fried Rice for the first time in this wok.

From various websites: Woks must be broken in, or seasoned before initial use. This imparts a smooth, non-stick cooking surface to the wok which is superior to any non-stick Teflon pan on the market. A precious wok is one that has seen lots of use and experienced little scrubbing. Foods do not stick to it even when cooked over high heat; moreover, their flavors are enhanced. Clean-up and care are easy, taking little time and effort. A well-seasoned wok will not rust and its blackened surface greatly enhances the flavors of food like no other non-stick pan can. It is as if it has stored memories of the many meals it has cooked and calls on this storehouse of experience to enrich the food it is now asked to cook.