"Dr Hfuhruhurr" > wrote in message
ups.com...
>
> Jen wrote:
>> Why do woks need to be seasoned. How do you do it, and how often?
>
> Seasoning a Wok effectively gives it a non-stick coating. A well
> seasoned wok is easy to clean and maintain.
>
> 1. Rinse the wok in hot water with small amount of liquid detergent.
>
> 2. Scrub the exterior of the wok with a scouring pad.
>
> 3. Repeat the process on the inside of the wok, using a sponge
> instead of a scouring pad.
>
> 4. Rinse the wok and dry thoroughly.
>
> 5. Place the wok on low-medium heat.
>
> 6. Pour approximately 2 tablespoons of vegetable oil into the wok.
>
> 7. Use a paper towel to rub the oil over the entire inside surface of
> the wok.
>
> 8. Heat the wok for about 10 minutes.
>
> 9. Wipe off the oil with another paper towel. There will be black
> residue on the towel.
>
> 10. Allow the wok to cool.
>
> 11. Repeat steps 6 through 9 until no black residue comes up on the
> paper (about 3 times). The wok is now ready to use.


How often do I need to do all this? Or is it just the once?

--
Jen