I've been given a Hillbilly long handle wok (black spun steel) for xmas.

Can you help me with the best way to season it?

Thanks in advance.

Luc

Thanks for the info.

I've found this method on a home improvement site, any comments?

By seasoning your uncoated metal wok you'll help prevent food from sticking and rust from setting in.

Avoid seasoning a treated wok, that's any wok with a Teflon or other non-stick coating, because the process will probably ruin the coating.

Here's how

1. To give the wok stability while you are treating it, place it on a wok trivet. You'll find wok trivets at Asian supermarkets for just a few dollars.

2. Coat the cooking surface of the wok with cooking oil. Spray and pour-on oils will do the job equally well. There's no need to use your best oil because it will only go to waste. If you use a pour-on oil, spread it well with a brush or piece of paper towel.

3. Ladle a generous amount of fine salt into the oil-coated wok. Ordinary table salt is perfect. Sea-salt flakes will be too coarse. Use your fingers to cake the sides and base of the wok with the salt until the entire cooking surface is covered.

4. Place the wok stand on the stove, turn the heat to high and place the wok on the stand for between 40 and 45 minutes.

Safety tip: The salt will become extremely hot and capable of causing a nasty burn, so take care and keep children well away from the heated wok.

5. When the wok has cooled, tip the salt into the bin.

The wok should now have a blackened appearance. Wipe the wok with a soft cloth or use a traditional bamboo wok brush, which you'll find in Asian supermarkets for a few dollars.

Hi Derek,

Thanks for that, I'll get it done tonight.

Luc