Why do we season a wok?
Online Answer
Like cast iron, woks need to be seasoned as well. Properly seasoned woks have a caramel-colored patina on the inside. Seasoning a wok not only helps to impart flavor into your food, but also helps the inside of the wok build up over time to a smooth, non-stick surface.
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When you add food to the pan, it rapidly loses heat. A Wester skillet will drop to around 480°F, while a wok, because of its lower amount of stored heat energy, will drop all the way down to nearly 400°F.
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Non-stick coatings have developed over the years to withstand the higher temperatures needed for stir-frying. They still don't sear the food in quite the same way as carbon steel, but they do a good job and are certainly easier to clean and maintain..
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