Wok On: The Seasoning

So fresh and so clean, clean.

I bought a wok today! It is a testament to my nerdiness that I am this excited about it. I don't know, I just kind of love that you have to season it before you use it, and that over time it builds up more oils and flavors your food and generally just gets better with age. You can't really say that about blenders. Or muffin tins.

In any case, a crucial moment in a wok's life is its seasoning. * Cue Neil Diamond singing, "Wok, you'll be a cookin' soon..." *

Seriously, I'll take the nerd hat off now. As previously predicted, I bought the $16.99 Typhoon model at Target, my beloved wonderland of reasonably-priced merchandise. But don't knock my frugality - the wok is made of carbon steel, which I read (yes, I did research) is the best kind (cast iron are good, too) because they are lightweight and get very hot very quickly. Which, if a wok ever needs to take out a personals ad, would be helpful.

Shit's heatin' up.

My wok isn't on Target's website, but here is a similar one by Chefmate, and a really nifty wok set by the makers of my own. (Didn't have that at the store!) The Wok Shop is also a great resource, and very reasonably priced.

So, let's talk seasoning. The folks over at The Kitchn posted recently about how to season a wok. I used the instructions that came with mine, which are as follows:

Rinse wok well and place on the stove on medium heat. Continue heating the wok until a few drops of water placed in the pan dance on the surface. With wok still hot, wipe approx. 1 tablespoon cooking oil on the entire surface with a paper towel. (Note: I used peanut oil.) Using additional towels as needed, continue wiping until little or no color lifts off. Reduce the heat to low and allow the remaining oil to absorb into the pan for about 15 minutes. Turn the heat off and allow the pan to cool. Do not try to speed up the process by immersing the wok in cold water (you dummy!). Reheat the pan over medium heat and repeat the oiling, wiping, heating and cooling process one more time. If you don't use the wok directly after, apply a thin coating to the inside surface before storing.

Seasoned like a geriatric hooker.

You should also keep this on during the entire process for your listening pleasure.

Finally, don't use metal utensils (use bamboo, preferably) or abrasive cleansers on your wok, and rub it down with a coat of oil each time you store it.