Town Food Service 34702 14 in. x 4 in. Mandarin Wok

The wok is great, just like many wok that are made in Asia. For those who are new to wok cooking, the wok must be seasoned before it can be used. The wok is seasoned so a carbon layer is built up to act as a non-stick surface, and to prevent the wok from rust. How to season a Made in China wok in a few simple steps: 1. Wash your wok very well with soap and water to remove as much as the machine oil. This is not good for eating so wash it well, with scrubbing pad. 2. Heat the wok on a burner, the hotter the better. Don't heat it too much because the goal is to bring up all the machine oil that was not srubbed off before. After the wok is heated, wash it again. This time almost all the machine oil has been washed off. This is important especially for all Made in China cooking products. 3. Now comes the season part. Heat the wok with the highest heat you can muster from your burner. Heat it until the steel turns from silvery color to blue and then to black. Slowly roll the wok so all of its surface is heat. Soon you will get the entire wok look darkish blue. Now pour in a cup of oil into the wok while it's scary hot. Roll the wok to get all the oil to coat the inside of the wok. You can use other cooking utensils to spread the cooking oil around. This oil will burn and carbonize the wok surface. There will be plenty of smoke but it's okay. Pour the burned oil down the drain. The wok is seasoned on the inside. 4. Do the season step on the outside surface as well to prevent rust. 5. Let the wok cool to the touch. You can wipe off most of the oil from the wok surfaces. Leave some of the oily residue to keep it from rusting. Now you are DONE. the wok is ready for cooking. The wok now becomes almost back, dirty like but it is the result of the carbonize process. BTW: this is how Chinese restaurants season their wok too.