3tbspcanola oilor peanut/grapeseed/sunflower oil or pork lard
Using a wire mesh scourer and some detergent, scrub the wok thoroughly inside and out to remove the protective oil applied on the wok during the manufacturing process to prevent the wok from rusting.
Then, give it a good rinse and wipe it dry.
Before you start, make sure your kitchen is well ventilated. If you have cleaned the wok properly, there should be very little to no smoke. Turn on your stove to high and allow the wok to heat up.
Move the wok slowly over the flame. First, the wok will start to change to a golden brown color.
Then, it will turn a steel blue color. Depending on your stove, this can take anywhere between 20 to 30 minutes.
Allow the wok to cool.
After about 20 minutes, it is time to oil the wok. Turn on the stove to medium high. Pour about 1 tablespoons of canola oil into the wok. Rub a piece of paper towel with tongs over the entire surface of the wok.
Add ginger and green onions. Also, add another tablespoon of canola oil. Stir fry and rub ginger and green onions all over the surface of the wok with a spatula.
Reduce heat to medium low so that the ginger and green onions will brown slowly and release their fragrance.
After 10 minutes, turn off the stove. Remove and discard all the ginger and green onions.
Wipe the wok with paper towel to remove residual oil. Allow wok to cool.
When wok is cool enough to handle, bring it to the sink. Scrub the wok with non-scratch scrub sponge and warm water. Do not use any detergent. Then, rinse and wipe dry with paper towel.
Now, it is time to heat up the wok again to make sure it is completely dry. Place the wok on the stove and turn it on to medium heat.
After about 2 to 3 minutes, the wok should be dry. Using tongs, rub a thin layer of canola oil over the entire surface of the wok with a paper towel. This will protect the wok from rusting.
Turn off the stove and allow the wok to cool completely before storing.