Season your wok for a lifetime of delicious stir-fry meals at home.

Check out our tutorial on Youtube or this quick start guide below will get your wok ready to cook. Over time, the perfect, blackened, non-stick surface will develop gradually with use.

Wash 1. Wash

Scrub the wok well with steel wool in hot soapy water to remove factory coating. Dry the wok immediately and do not let it air dry.

High Heat 2. High Heat

Move and turn under high heat, until it change to light yellow-bluish colour

Oil 3. Oil

Add 2 tbs of peanut oil or oil that is best for high heat.

Low Heat 4. High Heat

Rub the wok surface with paper towel and under heat for 10-15 minutes. Be careful the wok could get quite hot and produce lots of smoke. Make sure your kitchen windows are open.

Repeat 5. Repeat

Until the paper towel become clean (about 3 times).Your wok is now ready to use.

After Use 6. After Use

Wash it in hot water only. Never let your wok soak in water and dry immediately after wash. Do not use detergent or a scrubber.

Why did my wok start to rust?

Sometimes in humid conditions or if you don't use it on a regular basis your wok may develop rust because of the nature of a natural material like carbon steel. The seasoning can sometimes look plotchy, feel sticky, or develop spots. This is all normal. Just keep cooking and the patina will develop.

What to do when my wok starts to rust?

Give the wok a good clean-up!

  • Swirl in 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 you have removed the rust...

Time to re-season!