"Sticks" > wrote in message
. au...
> hello all.
> i'm looking for a comprehensive guide on properly seasoning a wok (but i
> can't use fat/lard etc because of my 'food politics'
> any help would be greatly appreciated.
>
> sticks


Assuming a standard mild steel wok. The aim is to coat the inside with an
adhesive coat of partly decomposed oil that will prevent rusting (mostly)
and help prevent sticking. The outside will also acquire its own coating
with time provided you don't attack it with strong abrasives or allow it to
rust. This sort of steel will rust in a few hours if you leave it wet.

Wash the wok (and wok chan) in soap and water removing any kind of laquer or
rust. Dry it and add a teaspoon of oil (maybe more for a big wok), use
peanut or canola oil. Slowly raise the heat swirling the oil about, let it
reach smoking point but not catch on fire, don oven mitts, turn on exhaust
fan, open window, turn off smoke alarm etc. Should it catch fire throw a
big circular lid on it and turn off the gas DO NOT ADD WATER.

Keep the wok and the oil moving all the time - this is most important - to
distribute the heat on the pan and the oil in the pan. The oil will brown
and thicken somewhat and start to coat the metal. If the oil refuses to run
with swirling or the wok chan then spread it using a small ball of paper
towel held in tongs. Try not to start a fire or burn your hands

After about 5 minutes or so you should end up with an even brown/black
colouring on the metal. Turn off the heat and allow to cool. If it looks
blueish around a grey metal patch you have burnt all the oil off that part
which is NOT the object of the procedure, if you do this start again and be
more careful. Wipe out any spare oil with paper towel. Wash with hot water
without soap. Dry with paper towel. Rub a thin film of fresh oil over it
to prevent rusting. Your wok is now seasoned.

After use wash with hot water using a stiff non-metal brush without soap,
dry and coat with clean oil for storage. After a while the coating will
turn full black. You should not need to re-season unless you burn it, or
allow it to rust or somebody takes to it with soap/steel wool etc. Treat
the wok chan the same way.

David