How to season your wok
Follow our step-by-step guide what to do before you first use your new wok.
A wok requires a little more care than other kitchen utensils. A new wok (except for pre-seasoned ones) doesn’t have any artificial non-stick coating, so we need to create a non-stick surface before (and during) we use them.
Fortunately, this process is quite simple. All we have to do is to heat the wok to a high temperature – twice. Once on it’s own and once lightly smeared with oil. This burnt oil closes the poles for a perfect, natural non-sticking surface.
This surface matures over time, giving our foods a distinctive wok flavor.
Even if the seasoning wears out or rust appears on our wok due to acidic food, moist environment or infrequent use, it is impossible to ruin a wok. Just clean the pan, repeat the steps of seasoning ans your wok will be a shiny as new.
Check out our tutorial on Youtube or the quick start guide below to get your carbon steel wok ready for cooking. The non-stick surface will continue to develop gradually with use.
Please note: Do not leave your wok unattended during seasoning or cookinig!
Quick start guide
Scrub your carbon steel wok well with steel wool in hot soapy water to remove the factory coating. The aim of this coating is to prevent the wok from rusting during transport and storage. Dry the wok immediately with a clean cloth. Do not leave it to air dry.
1. High Heat the wok
Move and turn over a high heat, until the surface of the wok changes to a light yellow-bluish colour.
1. Oil the wok
Add 2 tbs of peanut oil or another oil that can sustain high temperatures to the wok. Rub the carbon steel wok surface with a paper towel to apply a thin layer of oil on the whole inner surface of the wok. Do not leave excess oil at the bottom of the wok
4. Heat with the oil
Keep it over the heat for 10-15 minutes. Be careful as the wok could get quite hot and produce lots of smoke. Ensure your kitchen is adequately ventilated with windows open to allow any smoke to escape. Turn the wok iff needed to season the sides as well.
Repeat steps 3 & 4 if you feel it is needed, until the paper towel becomes clean (about 3 times). Now, your carbon steel wok is ready to use.
Only wash in hot water. NEVER soak your wok in water. Dry well immediately after washing. Do NOT use detergent, scourer or steel wool to clean your wok.
Why did my wok start to rust?
Your carbon steel wok may develop rust due to humidity or infrequent use. The seasoning can sometimes appear blotchy, feel sticky, or develop spots. Don’t worry, this is completely normal.
What to do when my carbon steel wok starts to rust?
Give the wok a thorough clean!
- Add 2 tsp of oil and 1 tbs of kosher salt.
- Scrub all over.
- Repeat as needed.
- Rinse thoroughly in hot water.
- Use steel wool if necessary.
- Once the rust is removed…
- Time to re-season!
Check out our latest video about how to restore your rusted carbon steel wok.