[masraum]

Originally Posted by gacook

I love my wok. Probably had it 20 years, but don't think it was anything fancy...Never thought to season it. I don't do the "wok toss," though. Pretty much just use a utensil to mix ingredients around

Same way you'd season cast iron, Vash?

I think just using a wok season's it. Oil and high heat that causes the wok/oil to smoke. The oil cooks/hardens on the metal until it's a slick, dark, non-porous surface. Which is the same as a cast iron skillet.