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I use my wok every day, often multiple times during the day. The non-stick property of a wok with a natural surface depends on the proper seasoning of the wok. For many years, I struggled to maintain the seasoning of my woks. Woks with natural surfaces often lose their seasonings in cooking certain types of food. My problem in seasoning my woks was solved after I developed the Spot Seasoning Method, which is a simple technique to season on the spot before each cooking session. When a person purchases a new wok, there are often elaborate procedures to season the wok, taking as much as an hour. The basic principle of the conventional seasoning methods and the Spot Seasoning Method is identical. It is based on the chemical changes of cooking oil in forming a protecting coating on the surface of the wok when the oil temperature near its smoking point. In the case of the conventional seasoning methods for a new wok, the seasoning process is often elaborate, requiring heating oil in the woks to its smoking points multiple times. In some cases with cast iron woks, some of the methods prescribe baking the wok in the oven for 30 to 60 minutes. These methods are time-tested for effectively seasoning cast-iron and carbon steel woks. They impart excellent non-stick property to the wok. However, eventually, the seasoning wears off, and the wok must be seasoned again. Furthermore, cooking acidic food and boiling water remove seasonings on the surface of woks. Re-seasoning the woks is often time consuming and impractical to perform when time is limited. Consequently, these types of woks are restricted to stir-fry and is shut out in performing other cooking tasks, such as steaming and making noodles. The Spot Seasoning Method is developed to overcome this problem by being able to season the wok on the "spot" before each cooking session. Through a series of experiments, I discovered that heating cooking oil to its smoking for 30 second is sufficient to season the woks, imparting non-stick property. Furthermore, as long as the oil smokes, the temperature of the stoves can be set to low to avoid excessive release of oil fume. All the following wok surfaces, carbon steel, cast iron, light cast iron, and stainless steel, can be rendered non-stick using the Spot Seasoning Method. This method takes less than 3 minutes before each cooking session to assure the wok has a non-stick surface. This provides a liberation in using the wok to perform different cooking functions. The wok could be used in boiling water and will be ready for stir-fry by applying the Spot Seasoning Method before switching tasks.