Seasoning a wok with salt is a traditional method used to prepare the surface for cooking, helping to create a natural non-stick layer. This process involves heating salt in the wok to clean, temper, and potentially help in the initial stages of building a patina.
Why Season a Wok?
Before its first use, a new wok typically has a protective coating from the factory to prevent rust. This coating must be removed. Seasoning then helps to:
- Create a non-stick surface over time.
- Protect the wok from rust.
- Impart the signature "wok hei" or breath of the wok flavor to food cooked in it.
While many modern seasoning methods involve oil, salt seasoning is an older technique often used after initial cleaning or as a step in a multi-stage seasoning process.
The Salt Seasoning Method
Based on the provided reference, the salt seasoning process involves heating a significant amount of salt in the wok. Here are the steps:
- Complete Initial Washing: Before seasoning, ensure you have thoroughly washed the wok to remove any factory oil or protective coating. Use hot, soapy water and a scrub brush or steel wool if necessary. Rinse completely and dry immediately.
- Add Salt: Pour approximately 1 cup of kosher salt into the wok.
- Apply High Heat: Place the wok, now filled with the salt, on a gas stovetop. Turn the heat to high.
- Stir Constantly: Stir the salt continuously for about 20 minutes. As you stir, push the salt up and around the sides of the wok, ensuring it touches and heats the entire cooking surface.
During this process, the salt acts as an abrasive cleaner, helping to remove residual impurities, and the high heat starts to temper the metal. The salt may change color as it heats, potentially turning brown or grey.
After Salt Seasoning
Once the salt seasoning is complete, carefully discard the hot salt. The wok's surface may appear slightly changed in color. At this point, you would typically proceed with further seasoning steps, which usually involve heating oil in the wok to polymerize it onto the surface, building the non-stick layer known as the patina.
Remember to always use caution when working with high heat and hot materials like salt. Ensure good ventilation as heating metal can produce fumes.
