Casualties of my wok seasoning episode include a much-prized Riedel wine glass and a patch of skin from my finger via a second degree blistering burn. It was worth it.
These are the steps I followed with success (aside from the flesh scorching and the breaking of other kitchen items):
Step 1: WASH - Because the wok travels, literally, on the “slow boat from China”, it is covered with a protective film to prevent it from rusting en route. Scrub the wok with an abrasive sponge or brush to begin to remove the film. The water that runs off will be grey. I had to wash the wok several times before the grey color began to disappear. Even so, I could not get the wash water completely clear.
Step 2: COAT - inside and out, in cooking oil. Vegetable oil was my choice; peanut and corn should also work fine. Personally I’d avoid olive oil, as it has no place in Chinese cooking.
Step 3: BAKE - upside down, in your oven. 400 degrees for about 20 minutes. Remove from the oven, let cool, wash gently, coat with oil again, and repeat. Now it’s staring to look like the beat-up premium pre-seasoned woks hanging from the ceiling in The Wok Shop. It takes on a shiny, lacquered look with a copper color.
Step 4: STIR FRY - a large handful of chives in the wok with some oil. While stir-frying, rub the chives against the sides and bottom of the wok vigorously. They will absorb any remaining metallic taste left in the wok. The onions will become charred and fragrant; this is the point at which you will start to feel like this puppy was going to crank out some tasty goods. The wok will begin to blacken as your seasoning is complete. (if you are brave enough to eat the seasoning chives, write to me and tell me how they taste).
The first time my kitchen smelled like the back room of a Chinese restaurant…. woooooo damn!!
FOLLOW UP: The first couple of dishes to hit the wok were not extraordinary. The heat was a bit hard to control. The first time it smoldering hot and would scorch garlic in a quick 5 seconds, popping and spitting oil all over the place. The second time I started out slower but the meat met a medium-heat wok and cooled it down too quickly. Keep at it! Over time you’ll find the good old “middle way” that will produce an awesome, take-out worthy stir fry.
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