Wokbruning

Wokbruning is a term used in Dutch-language culinary discourse to describe a high-heat process applied to a wok to develop a durable, nonstick patina and to remove residues from the interior. The practice can refer to the initial seasoning of a new wok and to periodic heat treatments that refresh the surface between uses. It draws on traditional methods of seasoning carbon steel or iron cookware and is commonly discussed among cooks who use wok cooking for its rapid, high-temperature methods.

Process and purpose: A wok is heated on high without food until very hot and, if present, smoke is produced. A small amount of oil with a high smoke point is added and spread to coat the interior. The wok is maintained at high heat until the oil polymerizes and darkens, forming a protective layer. This step may be repeated several times. After cooling, excess oil is wiped away. For ongoing maintenance, a light heating with oil can be performed between uses. Safety considerations include good ventilation, avoiding water on a hot surface, and avoiding damage to coatings.

Materials and suitability: Wokbruning is most closely associated with carbon steel or cast iron woks, which develop a patina through repeated heating and oil application. Nonstick or coated woks are generally not suited to repeated high-heat burnings and may require different care.

History and usage: While seasoning is a widespread practice, the Dutch term wokbruning gained particular traction in culinary communities with the Western adoption of wok cooking in the late 20th century. It emphasizes transforming the wok surface to improve performance and longevity.

See also: wok, seasoning, patina.