I decided to treat myself to a smaller, 14″ in diameter new stainlesss steel wok. I have two other woks that are larger. A smaller wok will be a great size for stir-frying a meal just two people. Here is how I seasoned my new wok using the “Stovetop Seasoning Method”:
1) Wash the wok throughly to remove the oil coating they put on new woks to prevent rusting in the store. I scrubed the wok with a scouring pad and detergent, and then boiled water in the wok to further remove any remnants of the oil coating.
2) OPEN AS MANY WINDOWS AS YOU CAN FOR STEP 2 AND FOLLOWING: I also placed a small rotating standing fan on my countertop near the gas cooktop to coax the smoke I would be producing out the open windows!
3) First, I poured a cup of coarse kosher salt into the wok. With high heat, toss the salt for 10 minutes. Pour out the salt.
4) Then, brush the entire wok surface with canola oil. I also rubbed a chunk of raw ginger on the entire wok surface to further the seasoning process. Again, with high heat, tilt the wok periodically to coat the entire wok. Let it smoke wildly!!! The wok will start to turn brown. When you can’t stand the smoke anymore, let the wok cool.
5) Absorb any excess oil in the wok with paper towels.
Repeat Steps 4 and 5 several times until the wok surface turns dark and shiny. Wipe the cooled wok each time until the paper towel leaves no ash or residue on it.
I plan to repeat the stovetop seasoning process after I use the wok several uses.