How to Season a Wok
A new carbon steel wok is bare metal that rusts and sticks until it builds up a seasoned patina, and that only happens with the right stovetop process. Skip a step, or reach for soap too early, and the seasoning you are building gets stripped right back off.
Steps
- 1Scrub a new wok thoroughly with soap and hot water to remove the factory coating, this is the one time it's fine to use soap on it.
- 2Dry completely, then heat the empty wok over high heat until it starts to change color slightly.
- 3Add a small amount of high-smoke-point oil (vegetable or peanut oil) and swirl to coat the entire interior surface.
- 4Continue heating and swirling until the oil starts to smoke, then carefully wipe out the excess with tongs and a paper towel.
- 5Repeat the oiling and heating process 3-4 times, building up a thin, dark patina with each round.
- 6Stir-fry an inexpensive aromatic batch (ginger and scallion scraps work well) as a final seasoning pass, then wipe clean.
Common mistakes
- Using soap after seasoning has started: soap strips the oil patina being built up, only the very first factory-coating cleaning should use soap.
- Using too much oil: a thick pooled layer turns sticky and gummy rather than forming a smooth patina; wipe out excess after each round.
- Storing it wet: dry the wok completely and rub a very thin layer of oil on it before storing to prevent rust.
Equipment
- Carbon steel wok
- High smoke-point oil
- Tongs
- Paper towels
FAQ
Why does food stick to my new wok even after seasoning?
A single seasoning round isn't enough, the nonstick patina builds up gradually over repeated cooking sessions. Continue cooking with oil regularly and it will keep improving over the first several uses.
How do I stop my wok from rusting?
Never let it air-dry wet or soak in water, dry it immediately over low heat after washing, then rub a very thin layer of oil over the surface before storing.
Need exact temperatures or timing? Check our Time & Temperature Guide →
