偶在网上找到的治碳钢锅（铸铁锅应该适用）方法，跟大家分享

原贴http://www.amazon.com/Typhoon-Professional-14-Inch-Carbon-Steel/dp/B0009W7X8G

。。。。。。About seasoning, even thou the Typhoon's instruction is clear, I still used the same old instruction that my grandma taught me. Here I share it with you. I am not a chemist or material scientist. So don't ask me the reason behind it:
1) filled with water, throw in 10 or so cheap tea bags - any will do, cheaper the better;
2) bring the water to boil. for a while (5 minutes or so), you will see the sheet of film floating out. it is the coating put on by the factory. even thou they say it is odorless and harmless and can be burn away with high heat, I would rather just deal with the bare steel;
3) brush the film out. keep the water boiling for another 10-20 minutes.
4) pour the water out, and wipe dry the wok. you will see the metal turned brownish blue;
5) start cooking the wok, if you have bacon, use it to wipe around the inner wall of the wok, otherwise, wipe the vegetable oil by using the paper towel; if you are not using a gas stove, it may be better off using the oven. Just put it in the oven and boiled for 10 minutes.
6) after the wok turned brown, take it out and air cool it down. 7) rinse the wok off and clean with sponge. wipe dry and you are done.

hope this helps.。。。