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I know this was discussed recently. Was it grapeseed or flaxseed oil that is supposed to be the best now?
I'm certainly not a scientist or an expert, but I think seasoning is far overrated. Sure, you need to scrub the wok with soap and water to get the manufacturing oils out. Then, it's a good idea to put some heat to it with a thin coat of oil. Ms. Chan of the Wok Shop taught me to stir fry some green onions for awhile to get the metal taste out of it (never noticed a metal taste before though).The real seasoning will come with each cook that you do.If you google "wok flaxseed" you will read some very scientific people discounting the flaxseed oil seasoning. I use Crisco or manteca on the wok, upside down, in the oven for an hour. Then, start cooking. Always heat your wok very hot first, then add cold oil (I use peanut oil) and swirl it around. That will fill the pores up and help it to not stick the food. I bet grandma never seasoned her CI skillets. She just started cooking on them. Years and years of use made them perfectly smooth and black as night.