How To Season A Carbon Steel Wok?
To keep your Wok in working condition for long you need to season it to prolong its life. A new carbon steel wok comes with protective coat of wax or oil. It is essential remove this coat but with proper method. The seasoning is nothing but the treatment to make wok resist the wear and tear during its use.
To start with wash the wok liquid detergent, hot water and scrubber. If you feel scrub the outer portion with scrubber and abrasive cleaner. This process is not applicable for the inner side of the wok. Wash the wok properly and dry it. Now keep the wok on high heat. Keep moving the wok, turn it and tilt it up to the rim, continue heating the wok until and unless it turns to bluish yellow color.
Now remove from heat and turn the high heat to low. Put thin film of oil (approximately 1 ½ teaspoons) all over the inner surface. Take the help of paper towel to rub the oil over the complete surface. Now heat the wok again on medium low heat for 10 minutes. Wipe the oil from the surface with the help of another paper towel and you will find black residue coming out of the surface. Now again put oil, heat it and wipe it, repeat this process at least 3 times. When no black residue comes out your wok is ready to use.
