What is Seasoning?
Seasoning is a process to create a non-stick cook surface in a stainless steel wok as well as other woks with a natural surface.
The process is based on the formation of a polymer by the cooking oil when it is heated to certain temperature.
This temperature is closed to its smoking point, when the oil starts to dissociate.
The smoking point for most refined cooking oil is about 400 degrees Fahrenheit.
How Long Does it Take to Season a Stainless Steel Wok?
It takes about 15 to 30 seconds.
This will create a non-stick cook surface.
Eggs can be fried without sticking.
Steps to Season a Stainless Steel Wok
Set the wok on the burner.
Adjust the heat to high.
Drizzle a few drops of water onto the wok's surface.
Allow the heat to fully evaporate the water.
Water Evaporation Test When to Add Cooking Oil Add enough cooking oil to cover the bottom of the wok.
Lower the heat to medium.
Keep a close eye on the oil.
As the oil nears the smoking point, observe the gentle ripples on its surface.
When the oil starts to smoke slightly, immediately turn off the heat.
Allow the oil to smoke gently for around 15 seconds. (The smoke should be barely visible.)
Introduce the ingredients and start stir-frying.
Helpful Tips
Different Types of Burners
Gas burners. Excellent for adjusting heat. Each burner has its own setting controlled by the dial. The gradation is non-linear, so familiarize yourself with the settings to precisely control the heat.
Electric burners. Not ideal for adjusting heat. The response time is slow, and any changes take time to take effect. To cool quickly, as with a gas burner, remove the wok from the burner immediately.
Induction burners. The most precise for adjusting heat. For accurate heat management, these burners offer the best control and flexibility. The latest induction burners are powerful and perfect for home stir-frying.
Reducing Oil Fumes
Oil fumes generation. To create an oil polymer on the wok's surface, the oil must be heated to nearly its smoking point, resulting in the production of oil fumes.
Minimum oil fumes production. This can be managed by closely monitoring the oil fumes. Turn off the heat as soon as you notice a slight trace of fumes. The residual heat in the wok will continue the seasoning process.
Using an electric burner. Immediately remove the wok from the burner due to the slow response time of an electric burner.
Testing the Effectiveness of Seasoning Procedure
Frying an egg. Whisk an egg and cook it in the wok. If the egg doesn't adhere to the wok, the seasoning has been done correctly.
Making adjustments. Fine-tuning the oil temperature and the seasoning time to obtain optimal results.
Seasoning Other Wok Surfaces
Carbon steel woks. The same method can be applied to carbon steel woks. This method works for a brand new carbon steel wok as well as a carbon steel wok that needs to be re-seasoned.
Cast iron woks. The above also applies to cast iron woks.
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