How to Season a Wok

If you love Asian cuisine, you know your kitchen needs a workhorse called a Wok. The wok is a mainstay of Asian cuisine and has become a beloved tool even in kitchens across the United Kingdom. Its deep, curved design allows for high-heat cooking and efficient tossing, perfect for creating those restaurant-quality stir-fries we all crave. But before you unleash your inner chef, there's a crucial step: seasoning your wok.

Seasoning a wok is an essential step in preparing this versatile piece of cookware for its role in your kitchen. Properly seasoning a wok not only prevents food from sticking but also imparts a unique flavour to your dishes over time. 

Here's your ultimate guide to seasoning your beloved wok from Vinod Cookware, whether you've chosen the ever-popular Vinod Platinum Triply Stainless-Steel Wok or the sleek and versatile Black Vinod Hanos Wok.

Understanding the Seasoning Process:

Seasoning involves creating a thin, protective layer of polymerized oil. The oil bonds to the metal at high temperatures, creating a non-stick patina that gets better with use. This patina not only prevents food from sticking but also adds a subtle depth of flavour to your dishes. 

Think of it as a rite of passage for your new wok, transforming it from a raw piece of metal into a reliable kitchen companion.

What You'll Need:

• Your Vinod Cookware Wok (of course!)
• High smoke point oil: Choose from classic options like peanut oil, sunflower oil, or vegetable oil.
• Tongs or a long-handled utensil or paper towels
• Stove with good ventilation (seasoning can be smoky)

Seasoning Your Vinod Wok:

1. Initial Wash: Start by washing your wok thoroughly with warm, soapy water and a soft sponge. Ensure to remove any residue or protective coating. Ensure to dry completely with a clean towel. Don't use harsh detergents or scouring pads, as they can damage the surface.

1. Burn Off Any Residual Coating: Place the clean, dry wok on the stove over high heat. Allow it to heat up until the wok starts to change colour. This usually takes about 5 to 7 minutes. You'll see some smoke or see your wok turning bluish-grey – that's perfectly normal. Once the smoke subsides, turn off the heat and let the wok cool completely.

1. The Oil Rub: Pour a generous amount of oil (around 2 tablespoons) into the cool wok. Make sure to use oil that has a high smoke point such as vegetable oil, canola oil, or grapeseed oil. Using tongs or a long-handled utensil, spread the oil evenly across the bottom and sides, reaching all the nooks and crannies. You can also use a paper towel or a clean cloth to spread the oil over the entire surface of the wok.

1. Heat it Up Again: Turn your stove on high heat and place the oiled wok on the burner. Watch as the oil shimmers and begins to smoke. No need to be alarmed as it is part of the seasoning process. Keep an eye on it – you don't want it to burn.

1. Polymerization Magic: After a few minutes, the oil will start to polymerize, turning golden brown with a slight shimmer. You might see a faint "haze" forming on the surface. This is a good sign! Heat the wok until the oil stops smoking, then remove it from the heat and let it cool completely. This allows the oil to fully polymerize and bond with the metal.

1. Repeat for Perfection: Repeat steps two or three more times. Each layer builds on the previous one, creating a stronger and more durable non-stick surface.

Embrace the Wok Life!

With a properly seasoned Vinod Cookware wok, you're ready to create delicious stir-fries, noodles, and even deep-fry your favourite treats. The beauty of a seasoned wok is its ability to improve with time. The more you use it, the darker and more non-stick it will become, allowing you to cook with less oil and achieve perfectly crispy results. 

So, grab your Vinod Cookware wok, embrace the art of stir-frying, and unlock a world of culinary possibilities!