Season before first use. To season, heat the wok over high heat until a drop of water evaporates on contact. Turn the heat to medium and add 2 tablespoons of vegetable oil and swirl in pan until interior surface is coated. Add sliced or chopped onions and as they cook and start to soften, use a cooking utensil to spread the mixture over the entire cooking surface. Continue doing this for 20 minutes. If the onions become too dry or begin to burn, add a little oil. Discard the mixture and allow the wok to cool completely. Rinse with hot water and use a soft sponge or brush to remove excess food particles. Rinse well and heat the wok over low heat until it's completely dry. Coat the pan lightly with vegetable oil and wipe with paper towel before storing. Seasoning may vary the color of the wok's interior surface; this is normal as the patina finish develops. The finish will darken with use.Once the wok is seasoned, regular dish soap is not recommended for cleaning. Instead, wash the interior with hot water and a soft sponge or brush. A gentle soap may be used, but is usually unncessary. Do not wash in dishwasher.
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