Seasoning a Wok

A rolled steel wok - the standard, inexpensive one available from Chinese and Asian stores - is coated with a thin film of lacquer to stop it rusting while on the shelf.

This film has to be removed before cooking. The best way to do this is to fill the wok with cold water and to add two tablespoons of bicarbonate of soda. Bring to the boil and boil rapidly for 15 minutes. Drain, scrub off the varnish with a plastic scourer, repeating the process if any of the lacquer coating coating still remains.

Once this has been done, rinse and dry the wok and place it over a low heat. Make a wad with a sheet of absorbent paper and have a small bowl of cooking oil, preferably peanut oil, ready. When the wok is hot, wipe it with the absorbent paper dipped in oil, repeating the process with fresh paper until it comes away clean, without any trace of color.

A seasoned wok should not be scrubbed. To wash the wok after cooking, use hot water and a sponge. Soak in warm water and detergent if food has stuck to it. Dry well after washing, heating it gently over a low heat and rubbing it all over with oiled, absorbent paper. Keep the wok in a dry, well-ventilated place. Long periods in a dark, warm, airless cupboard can cause the oil coating the wok to turn rancid. Using the wok frequently is the best way to prevent it rusting.