Season a wok using a stovetop burner set at high heat. If your wok has wooden handles, be sure to cover them with aluminum foil to prevent them from being scorched. Also, this method will produce a lot of smoke, so don’t be alarmed, but do turn on those fans and vents.

Put your wok on a burner turned to high heat. Once the wok is hot, pour a small amount of cooking oil onto a paper towel and rub it evenly over the entire surface of the inside of the wok. Canola or vegetable oils work best for wok seasoning. Use a set of kitchen tongs and an oven mitt to protect yourself. The oil will produce a lot of smoke. Once the smoke has burned off and stopped, repeat the process a minimum of three to four times on the inside of the wok until the entire wok basin has darkened. Wait for your wok to cool down before handling.

Now you have seasoned the most important piece of cookware for Asian cuisine. Remember that maintaining the patina means avoiding soap. To clean your wok you will only need to rinse with hot water and wipe it out with a sponge. Adding hot water to your wok while it is still hot is a great way to remove stubborn food. Be sure to completely dry your wok before it is stored. Adding a very fine layer of oil to the inside of the wok basin before storing will help prevent rust.