Buying a wok is only the first step to being a great Asian cook. You still have to maintain it! Here are the things you need to do, to ensure your wok is in tip top condition and will last you for years.

(Haven't bought one? Read this for tips on choosing the right wok for you.)

How to season your new iron wok:

  1. Heat the wok over high heat for 10min. Twirl it over the flame to heat it evenly. Sediments should emerge from the wok.
  2. Rinse and dry the wok.
  3. Add salt to cover the base of the wok. Fry the salt until it turns brown or grey. The salt helps to remove small dirt particles.
  4. Wash and dry the wok.
  5. Cook 1kg of fresh pork lard (available from butchers in wet markets) over low heat for 30min, coating the wok evenly with the fat.
  6. Wash and dry the wok.
  7. Stir-fry a bunch of vegetables in the wok to get rid of the metallic taste.

Maintaining it: Wash it with hot water and a sponge, or use a bamboo brush (available at kitchenware stores). It’s okay for the wok to be slightly oily after washing as the grease seasons it and prevents it from rusting. Don’t use a scouring pad – this will remove the natural non-stick coating.

When food starts sticking to your wok, you can crack four beaten eggs into the wok and twirl to let the eggs cover as much of the surface as possible. The fat in the eggs is a natural lubricant.

This article was first published on Simply Her.