Melvang
Assistant Cook
What is the best oil to use for seasoning a new wok?
I'm pretty sure you will get a variety of answers - here's mine:
Outside on a hot campstove, using coconut oil.
Clean the wok in hot soapy water and dry. Heat it (dry) until it changes color. Wipe down with coconut oil and heat it past the smoke point until oil blackens. Recoat and repeat.
Similar to this: https://www.youtube.com/watch?v=odkYsBHTXNI
I understand the process, but this wok is carbon steel so I know it isn't near as porus as cast iron. Just looking for oil suggestions. I figured you would want as high of smoke point as possible.