Chinese · IV The Method
Wok seasoning and maintenance
I
Origin
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II
Description
A properly seasoned carbon steel wok is the single most important tool in Chinese cooking. Seasoning creates a polymerised oil layer (patina) that is naturally non-stick, conducts heat evenly, and contributes flavour. A new wok must be seasoned before first use. A well-used wok develops a black patina over months and years that no factory coating can replicate. This patina is why a grandmother's wok produces better stir-fries than a new one — it's not nostalgia, it's polymer chemistry.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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