Q:I purchased a new wok pan and wanted to know how to season it to prevent food from sticking. Is it like seasoning cast iron? Dennis Sandoval, Des Moines, WA
A:Carbon-steel woks do need to be seasoned, and the process is similar to seasoning cast-iron. Rub the inside with a light coating of oil, and heat the wok over a medium flame for about an hour, reapplying oil every 20 minutes. After cooking, wash it only with hot water, and dry thoroughly on the stovetop before putting it away. If you're using the wok for wet cooking, like braising or poaching, reseason it every so often to maintain its non-stickness.
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