Ingredients

• 1 brand new wok
• Some dish washing liquid
• Some vegetable oil
• 1 large steel scrubbing scourer
• Paper towel dipped in vegetable oil
• 1 ladle

Steps

• Step 1

  Remove any plastic and wash wok in hot soapy water with scourer (this step is optional but I prefer it).

• Step 2

  Place on wok burner, full heat until it changes colour, (2 to 5 mins) from greys to blues and more.

• Step 3

  Continue burning ensuring you tilt it to reach the sides all the way around the top.

• Step 4

  Turn heat off and very carefully, add the cold water to your hot wok, half filling it.

• Step 5

  Add a few drops of detergent and scrub well the entire inside of your wok with metal scourer.

• Step 6

  Empty water from wok and wipe dry.

• Step 7

  Add a few drops of vegetable oil and wipe inside of wok with paper towel.

• Step 8

  Turn fire back on and burn for 30 seconds to one minute.

• Step 9

  Turn off heat and wipe with oiled paper towel inside and out.

• Step 10

  Let wok cool down 20 minutes before use.

• Step 11

  Your wok is now seasoned and ready for cooking.

Little Tips

Woks work best on special high powered gas burners. They really aren't suited for domestic stoves.
Avoid using steel wool once seasoned.
To clean, add water to hot wok (straight after use) and scrub with bamboo brush, plastic scouring pads are acceptable.
Avoid using any detergents or vinegar once seasoned.
If you're buying a wok for a domestic stove, select the flat bottom ones.