The provided reference only briefly mentions seasoning a wok on an induction cooktop, indicating turning the wok onto its side after seasoning part of it. A more complete answer on how to season any wok, including one used on an electric cooktop, follows below, based on generally accepted wok seasoning methods:
Seasoning a wok is the process of creating a layer of polymerized oil on the wok's surface to prevent rusting and create a naturally non-stick cooking surface. Since the provided reference is limited, the following is a general guide to seasoning a wok, applicable even if using an electric wok:
Steps to Season a Wok:
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Initial Cleaning: Scrub the new wok thoroughly with hot, soapy water and a scouring pad to remove any factory coatings or residue. Rinse completely.
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Drying: Place the wok over high heat on your electric stove (or using a portable electric burner) to completely dry it. Ensure good ventilation, as this process can produce some smoke.
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Burning Off: Continue heating the wok until it turns blue or grey. This may involve moving the wok around the burner to ensure even heating. This step burns off any remaining factory oils or coatings. This is important if the wok is made of carbon steel. Stainless steel woks typically don't require this step.
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Cooling and Oiling (Initial Coat): Let the wok cool slightly. Then, pour about a tablespoon of high-smoke-point oil (such as vegetable, canola, or peanut oil) into the wok.
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Seasoning with Oil: Using a paper towel, spread the oil evenly over the entire inner surface of the wok, including the sides. Wipe away any excess oil; you want a very thin layer.
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Heating and Polymerization: Heat the wok over medium-high heat on your electric stove until it starts to smoke. Continue heating for 10-20 minutes, or until the smoking subsides and the oil begins to polymerize (harden and darken). You might see color changes and the development of a patina. As the video mentions, you may need to angle the wok to effectively season the sides.
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Cooling and Repeating (Multiple Coats): Let the wok cool completely. Repeat steps 5 and 6 at least two or three more times to build up a good base layer of seasoning. Each layer will contribute to a more robust and non-stick surface.
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Maintenance: After each use, clean the wok with hot water and a soft sponge. Avoid using soap unless absolutely necessary. Dry the wok thoroughly over low heat and then lightly oil the surface.
Important Considerations for Electric Woks:
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Heat Distribution: Electric stoves can have uneven heat distribution. Rotate the wok periodically to ensure even seasoning across the entire surface, as the video suggests regarding seasoning the sides.
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Wok Stability: Ensure the wok is stable on the electric burner. Some electric stoves have flat surfaces that might not accommodate the rounded bottom of a traditional wok. Use a wok ring if needed. Consider a flat-bottomed wok designed for electric stoves.
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High Smoke Point Oils: Always use oils with high smoke points (e.g., peanut, canola, vegetable, grapeseed) to prevent the oil from burning and creating a sticky residue.
By following these steps, you can effectively season your wok and create a durable, non-stick cooking surface, regardless of whether it's used on an electric or gas stove.
