After looking online for a new wok and reading some of the reviews of which type to get, I came across a post that said a wok can be bought in any Asian market far cheaper than online. We went to the local market and got one for $14. I watched a few youtube videos to learn how to season it properly. There are a few ways to do it, I choose the heat in the oven first and finish on the stovetop method.
First, preheat the oven to 425°F.
Scour the wok in hot soapy water to remove the manufacturer’s protective oil layer. Scrub really well.
Wrap the wooden handles in damp wash cloths and covered with foil to prevent damaging the handles.
Wipe the wok inside and outside with any high heat oil. I used peanut oil.
Place the wok in the oven upside down and bake for 20 minutes until the surface is golden brown.
On the stovetop, add a little oil in the wok and stir fry some pungent vegetables like chives, scallions, green onions, garlic or ginger. I used chives and green onions. This step removes any metallic taste the wok might have. It is also going to smoke a bit, so turn on the exhaust fans and open the doors.
Stir fry chives and green onions until charred.
Rub the chives all around the inside of the pan until the chives are charred and the wok is turning dark.
Remove the chives and discard. Wipe out the wok with a clean paper towel and that’s it. A perfectly seasoned wok!
My finished seasoned wok ready to go!
Our first stir fry was zucchini! With onion, garlic and tomato.
Growing Up Jersey 