Hi All,

This is a reasonably recurring question, so I thought it might be helpful to post this link.  It is a really good article on woks, what to look for and how to season them: http://www.npr.org/templates/story/story.php?storyId=4759306

Listen to the commentary at the top of the page under "listen"....really interesting! 

Although its about Chinese Cooking, I think it equally applies to "karahis" for Indian cooking.  It explains that a cast iron or carbon steel wok (NOT "non-stick") is best. 

It also explains that you need to heat the oil to JUST BELOW smoking point.

Check out this thread too:  https://curry-recipes.co.uk/curry/index.php?topic=1166.0

Regards,

Hi there.

Usually you'll have to add oil to the surface with a kitchen towel. (Not one that loses fiber). Or a clean cloth would be preferred.

Then heat the pan up until it smokes slightly. This embeds the oil inside the coating or adds a coating but it doesn't last forever. Once done your not allowed to scrub the surface and never use washing liquid on the pan it will rust it through.

Keep it oiled and you should be fine.

Hope this helps?