Speaker: We are going to demonstrate how to season a wok. This is a 12 inch diameter wok and what we need to do is that we have to take it to the sink clean it real good, because there is covering from the shipping purposes. Clean it with a kitchen cleanser, and then dry it real well, especially concentrating on the inside. Then set it on your stove with the ring like this squarely, and let it sit there and it will take about 12, 10-12 minute to get this 16 inch diameter a bluish blackening on it.

Once you've accomplished that then you would take the wok and put it in another position just adjacent to the spot that you have accomplished blue blackening, let sit there at least five to six minutes or so, and then rotate to another spot, so on. Continue doing it until your whole wok become what we call a bluish blackening color. Okay, once you got that, let it cool down to room temperature. Put some oil on a paper towel and wipe the inside out, and you're ready to use or store it away. So when you get done with this, usually your wok should be something like this. Here is the two comparison. This is just treated, this is not treated. So there we are.