How To Season A Wok

When you season a wok it is not an ordinary task it is very complicated but yet it is a worth piece of art when it is done. Woks have usual curves on it no matter how shiny it is on your very own eyes. That means your seasoning agents like oil and several types of fats will always flow from the higher surface down to the lower ones.

The best materials when having a seasoning operation on your wok is to have a low-carbon steel. This type of steel is a bit softer than the others because of its low carbon content. Therefore it will obey efficiently to the treatment that you will apply. Compared to other type of steel stainless steel types don’t need much of the seasoning effect due to their passive brilliance beauty. Seasoning a wok means you will be able to combine different metal types to produce a different heating level on the process of preparing your food. Therefore you’ll need a medium depth and a medium height wok. Too much or too less for this type of operation is useless, since you cannot maneuver the food inside when cooking.

The simplest way to season your wok is to prepare necessary materials that will be used. This would include a heat proof brush and several types of oil to be used. A stove will probably needed, some towels and good ventilation. Ventilation is needed since you will be able to shift from low temperature and high temperature later on the process. Heating the wok until outer edges will be even in colors is the first step. After this you will cover the whole inner part of the pan with oil by brushing all possible areas of it with a brush. Only a thin application is applied to the surface just enough to make it look like a shiny one because if you are tempted to put on more of oil in it, this would never work and will just destroy the beauty of the art you are trying to work out.

After this you will need a fan or any sort of high speed ventilation to let the oil seeps in by means of cooling. You will position the wok in all sorts of direction that can be easily hit by the fan. This is somewhat called a quenching process in steel making but the only difference is it has a solution applied to it which is oil. You will let the wok cool down to its ambient temperature then you will repeat the whole process again until your desired output is achieved. Never use water as your quenching aide when the seasoning process is done because you will destroy the molecules of the coat when you do it. You will wash all of the oil that you put into and the sad thing is you will redo all your work if you do this.

Seasoning your wok is desired to make them non stick the next time you’ll use it. This will be achieved if you will use your wok in the right way and as long as you’ll provide the right care for it. Seasoning effects is just for temporary it will be gone out when time goes by. So be sure to prepare it when your best performance in cooking is on the test.