Chinese Wok

Cabon Cabon Steel Wok 13"

Carbon steel is preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick patina surface that lasts.

How To Season a Carbon Steel Wok : Wok are protected by an antirust oil which must be removed before starting. Wash wok in hot water with liquid detergent. Do not use a harsh scrubber on the inside of wok. Rinse the wok and dry thoroughly. Place the wok on a high heat. "Burn" the wok, tilting it around to heat the full surface until it is very hot. Remove the wok from heat and add about 1 tbs of oil (any will do except olive oil, groundnut is good) and wipe into the entire inside surface with a paper towel. Now heat the wok on medium-low heat for about 5-10 minutes or until a smoke haze appears. Take care as the surface will be hot and wipe off the oil with another paper towel. There will probably be black residue on the towel.  Repeat the seasoning until very little black residue appears (about 2/3 times). The wok is now ready to use.

Cleaning a Wok : Cleaning your carbon steel wok properly after each use will help it to last longer. Rinse the wok in hot water and gently wipe off or scrub away food debris with a sponge. Rinse the wok and dry the inside and outside of the wok with kitchen towels.