My Wok

Time to maintain my cast iron wok. Put in a tablespoon of oil, heat over high heat, throw in some fragrant chives and fry for a few minutes, pressing the chives against the surface of the wok. I usually throw away the first batch of chives and throw in another handful, so I can add it to my laoganmama noodles (godmother noodles) and that's my lunch! What you have left in the wok, is a nice brownish black patina, which will build up over years of cooking. Just add another protective coat of oil and store until next stir fry session.