Chinese · IV The Method
Chinese Wok Seasoning and Carbon Steel Care
I
Origin
Pan-Chinese — wok care traditions are transmitted within families; the methods are essentially unchanged from Tang Dynasty iron cookware maintenance
II
Description
The carbon steel wok's seasoning (开锅, kai guo) and maintenance: the process of building and preserving the polymerised oil layer that creates the wok's non-stick surface and allows wok hei. Initial seasoning: burn off factory coating, scour, then dry-heat and oil repeatedly. Ongoing maintenance: always heat dry before adding oil, never soak in water, re-season if rust appears.
III
The Thread
—French copper pan care (similar artisanal cookware maintenance culture)
—Japanese tetsubin iron kettle care (similar iron vessel maintenance)
—American cast iron skillet seasoning (same polymerisation principle)
IV
Flavour Context
The seasoned wok itself contributes flavour — the polymerised carbon layer is part of what generates wok hei character
Pillars V — VII
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