Pan-Chinese — wok care traditions are transmitted within families; the methods are essentially unchanged from Tang Dynasty iron cookware maintenance
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.
The seasoned wok itself contributes flavour — the polymerised carbon layer is part of what generates wok hei character
{"Initial kai guo: heat wok until smoking, add oil, heat until smoking again, wipe and repeat 5–10 times","Season with lard or lard-fat pork skin — the animal fat polymerises better than plant oils","After each use: rinse with hot water only — no soap; dry over flame immediately","Rust treatment: scour with salt and oil, re-season from the rust point"}
{"A well-seasoned wok improves with every use — decades-old woks have naturally accumulated layers of polymerised carbon and oil","The best woks for home use: carbon steel 1.5–2mm thickness, 14–16 inch for home stoves","After a long rest, re-heat the wok until smoking and oil briefly before storing — prevents any moisture oxidation"}
{"Using dish soap — removes the seasoning layer","Soaking in water — causes rusting and destroys the seasoning","Under-heating before adding ingredients — causes sticking even in a well-seasoned wok"}
The Food of Sichuan — Fuchsia Dunlop