Tried and tested tips for seasoning a new wok

A well-seasoned wok has the equivalent of a non-stick surface and will require only light cleaning.

• Begin by removing the temporary protective coating applied by the manufacturer.
• Scrub the wok inside and out with dishwashing liquid and steel wool and rinse with hot water.
• If some coating remains, fill the wok with water and boil it until the coating dissolves.
• Empty the water and scrub again with steel wool and detergent.

• After washing it as described above, follow these few simple steps:
• Set the wok down on a burner and heat it until a few drops of water sprinkled into the wok do a mad dance. As it heats, the wok will change colour.
• When it turns black, dip some scrunched-up paper towels into sesame oil. Hold the wad in a pair of tongs and wipe the oil over the inside of the wok.
• Turn the heat down to low and let the wok sit on it for 15 minutes. If the surface looks dry, wipe with another thin coat of oil.
• Turn the heat off and let the wok cool.
• Repeat the oiling and heating process once more before you use the wok for cooking.

• Wipe it out with a paper towel or damp cloth.
• Scrubbing a seasoned wok or using a detergent will ruin the carefully cultivated patina, but if you do need to scrub or wash with detergent, the good news is that the wok can be re-seasoned as described above.
• Similarly, if a wok gets rusty, just follow the steps for cleaning and seasoning a new wok.

Follow the manufacturer's instructions, which will vary depending on what kind of surface the wok has and whether it is immersible in water.