How to clean and season a new wok

Most woks are coated with machine oil to prevent them from rusting, so clean them well before using.

1. Wipe away the machine oil and rinse with hot water.
2. Fill wok almost to the top with water and bring to the boil.
3. Put in about 1 tablespoon of tea leaves or empty 3 teabags.
4. Any type of tea will do, but if you want to be authentic, use Chinese tea!
5. Boil for about 10 minutes and then discard water and tea leaves.
6. Wash wok with warm soapy water, rinse and dry.
7. Heat up wok again, add 1 tablespoon oil, fry vegetable peelings, potato peels, shredded coconut etc.
8. Discard.
9. Wipe wok with paper towel, spreading oil all around.
10. Repeat frying and wiping process two to three times.
11. Now your wok is as good as a non-stick pan.
12. Wash in warm soapy water and avoid using abrasives, such as steel wool.
13. If food gets stuck or burnt on wok, soak for about an hour, then wash with warm soapy water.
14. Wok can be greased with a thin film of cooking oil before storing, if wished.

How to season a new mortar and pestle

1. Pound vegetable peelings, shredded coconut, potato peelings, as often as you can, then discard.
2. Repeat until mortar and pestle feels smooth and no longer gritty.
3. Wash with warm soapy water and it’s ready for use.