Step 1: Cleaning the wok
- Scrub the wok with hot, soapy water using a scouring pad.
- Rinse off with cool water and dry the wok with a dry towel.
- Place the wok on the hob, at a medium-high heat and allow any leftover water to evaporate.
Step 2: Choosing your oil
- Scrub the wok with hot, soapy water using a scouring pad.
- Rinse off with cool water and dry the wok with a dry towel.
- Place the wok on the hob, at a medium-high heat and allow any leftover water to evaporate.
- Choose an oil with a high smoking point. Some options are sunflower oil and peanut oil, or you can also use lard.
- Try to avoid oils such as olive and sesame oil as these have low smoking points and too strong of a flavour.
Step 3: Seasoning the wok
- Preheat the wok on a high heat. You can test if it is hot enough by dropping a little bit of water into the pan and if it evaporates quickly, then it is hot enough.
- Add 2 tablespoons of your chosen oil to the pan, or if using lard, spread evenly around the inside of the wok.
- Add a thumb of sliced ginger and a handful of spring onions, or whichever seasonings you prefer.
- Lower the heat on the hob and spread the ginger and spring onions around the pan using a metal wok spatula for around 15-20 minutes.
- After this, throw away the solids and wash the wok with a soft sponge and hot water, and allow to dry over a low heat.
