Best traditional woks are made of carbon steel material. What is a carbon steel? Carbon steel is usually rolled or hammered into tiny thin sheets of material. Material supposed to be strong and holds heat well enough. Hand hammered and double to triple ply woks are generally best quality.
Important note: This seasoning technique is bare Cast Iron, if you have Enamel Coated Cast Iron cookware, it will not need seasoning.
Wash the wok in hot water with mild detergent soap with a sponge.
Scrub the exterior with scrubber but do not use anything abrasive inside the wok pan.
Rinse the wok in water and dry it completely with a dish towel.
Place the wok on high heat stove top.
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