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.
- Wipe away the machine oil and rinse with hot water.
- Fill wok almost to the top with water and bring to the boil.
- Put in about 1 tablespoon of tea leaves or empty 3 teabags.
- Any type of tea will do, but if you want to be authentic, use Chinese tea!
- Boil for about 10 minutes and then discard water and tea leaves.
- Wash wok with warm soapy water, rinse and dry.
- Heat up wok again, add 1 tablespoon oil, fry vegetable peelings, potato peels, shredded coconut etc.
- Wipe wok with paper towel, spreading oil all around.
- Repeat frying and wiping process two to three times.
- Now your wok is as good as a non-stick pan.
- Wash in warm soapy water and avoid using abrasives, such as steel wool.
- If food gets stuck or burnt on wok, soak for about an hour, then wash with warm soapy water.
- Wok can be greased with a thin film of cooking oil before storing, if wished.
How to season a new mortar and pestle
- Pound vegetable peelings, shredded coconut, potato peelings, as often as you can, then discard.
- Repeat until mortar and pestle feels smooth and no longer gritty.
- Wash with warm soapy water and it’s ready for use.