Wok Seasoning Tips

Any wok seasoning tips? I need to season it before I use it but it has been years since the last time I owned wok and not quite certain what to do. Any advice would be appreciated.

Thanks,

Rick

Heat it up, wipe with lard or shortening, and let it cool. Do it 3-4 times and you are good to go.

Thanks for the reply. One last question, what I am looking for in terms of repeating the procedure three or four times? Should the wok be turning black, should the finish be shiny or both?

It won't turn black this soon, but it should start to take on a dark brown patina which will continue to darken with use. The idea is never to scrub it clean, just to wipe it down to that patina, remove any trace of actual food, and keep the patina refreshed after each use.

When seasoning pans the more you use them the better they become.

I bought a bamboo brush in Chinatown a few years ago and found they work great for cleaning cast iron as well as a wok. Nice stiff bristles and malleable enough to get into corners. I just toss mine in the dishwasher every one in a while to clean it. Just about any Chinese grocery store or store that sells woks, etc. has them. They only run a couple of bucks.