Ken Hom carbon steel seasoning woks combine practicality with the centuries old tradition that lies at the heart of Chinese cooking - seasoning your wok. Originally woks like this one developed their own non-stick surface from the build up of carbon deposits, a process known as “seasoning”. This wok must be seasoned before use and will then develop its own non-stick coating over time. Instructions on seasoning the wok are included. Made from strong but light carbon steel, offering excellent heat-conduction properties for high temperature stir frying, with a flat base that is ideal for hob cooking. This wok is suitable for all hobs including induction and develops non-stick properties when seasoned and maintained. Not suitable for dishwashers or microwave ovens. Seasoning your wok 1. Heat your wok over a high heat holding the handle, turning and tilting it up to the rim and back, until the metal turns a dark grey/blue colour all round. 2. Remove the wok from the heat and allow it to cool down. 3. Dip a thick pad of kitchen towel into 1 ½ tsp of vegetable oil. 4. Spread the oil so the whole inside surface of the wok is covered in a thin film of oil. You should wear protective gloves and spread the oiled kitchen towel with a heat-proof basting brush, kitchen tongs or chopsticks as the hot oil will soak through the paper. 5. Return the wok to a medium - low heat for about ten minutes until it starts to smoke. 6. Once all the smoke disappears and the wok is dark grey/black in colour it is ready to use.
