HOW TO SEASON A WOK

Turban Chopsticks owner MEI-SANN YONG explains how to season your new wok . . .

- Seasoning a wok prevents food from sticking and rusting, allowing your food to glide smoothly in the wok. It also creates "Wok Hei" - a chargrilled wok flavour that is developed over time.

- Iron and steel woks need seasoning, but it's not required for stainless steel woks.

1. Wash your new wok in warm water until surfaces are clean, to remove excess dirt.

2. Place the wok on the stove on high heat.

3. Dab vegetable or cooking oil on a paper towel and wipe the oil on the inside surface of the wok in a rotational manner. You can use tongs, chopsticks or a wok shovel to do this.

4. The wok will change colour; from shiny grey to blue-purple.

5. Once colours start transforming, reduce the heat to low and continue heating for a further 8 to 12 minutes until the wok turns black.

6. Once black and seasoned, take the wok off the heat and cool.

7. Now it's ready for a good wokking stir-fry!

Tips

Do not use soap and scouring pads on any wok, this will remove the seasoning and Wok Hei. It's best to use hot water or a bamboo brush to clean the wok.

After you wash your wok, always dry it with a paper towel or tea towel. Add a touch of oil to the inside surface of the wok, to keep it in top condition.

Use your wok for absolutely everything; for example stirfrys, steaming, braising, soups, curries, pasta, sauces, marinades or omelettes.

Switch off smoke alarms in the home, as the seasoning of the wok, may become a tad smoky.