Jen wrote:
> "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?

If the 'season' appears to go off, and it loses it's 'non stick'
properties then re-do. It depends on how often you use it. Once I've
finished cooking, I clean it with just water and apply a light coating
of oil to store. keeps it OK for about 6 months or so.

Doc