A wok, whether made of cast iron or carbon steel, needs seasoning before you begin cooking with them. Seasoning is a process of heating oil inside the wok over high temperature. This process gives the wok an almost non-stick quality making it perfect for cooking stir-fries and other dishes. Seasoning a wok properly will take several hours and is best done when you can open your kitchen windows.
Place 2 tablespoons cooking oil in the bottom of the wok.
Use a paper towel to wipe the oil over the entire interior surface of the wok.
Place the wok on one of the large electric stove burners and turn the heat to high.
Allow the oil in the bottom of the wok to heat until it begins to smoke.
Hold the wok handles with hot pads and begin turning the wok over the stove burner allowing the oil to coat all interior surfaces.
Remove the wok from the burner and allow it to cool down.
Repeat the process two to three more times or until the interior of the wok begins to darken in colour. Once darkened, the wok is ready to use for cooking.
- If you cannot open your kitchen windows, run the vent fan over the stove during this process.
- Special woks with flat bottoms are designed for cooking on an electric stove burner.