How to season your wok
For a lifetime of delicious stir-fry meals at home.
Check out our tutorial on Youtube or the quick start guide below to get your carbon steel wok ready for cooking. The perfectly, blackened, non-stick surface will continue to develop gradually with use. While seasoning your wok, do not leave it unattended.
1. Wash
Scrub your carbon steel wok well with steel wool in hot soapy water to remove the factory coating. Dry the wok immediately with a clean cloth. Do not leave it to air dry.
2. High Heat
Move and turn over a high heat, until the surface of the wok changes to a light yellow-bluish colour.
3. Oil
Add 2 tbs of peanut oil or another oil that can sustain high temperatures to the wok.
4. Low Heat
Rub the carbon steel wok surface with a paper towel and keep it over a low 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.
5. Repeat
Repeat steps 3 & 4 until the paper towel becomes clean (about 3 times). Now, your carbon steel wok is ready to use.
6. After 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. Just keep cooking and the patina will continue to develop.
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.