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How to Season Your Carbon Steel Wok

A wok is becoming increasingly popular these days—not just in Asian households but in kitchens worldwide. Its versatility shines through in dishes like fragrant beef chow mein, smoky char kway teow, and perfectly crisp stir-fried vegetables. To get the most out of your wok and achieve that perfect stir-fry without sticking, proper seasoning is key. This process enhances the wok’s natural non-stick qualities, protects it from rust, and ensures your dishes glide effortlessly in the pan. This guide has all the steps, tips, and insights you need to season your carbon steel wok to perfection.

Why Season Your Carbon Steel Wok?


Seasoning your wok serves two critical purposes:

  • Non-Stick Surface: Seasoning creates a natural, non-stick coating that improves with use, making it perfect for stir-frying, searing, and sautéing.

  • Rust Prevention: The seasoning layer acts as a barrier against moisture, protecting your wok from rust.

This process is an investment that pays off over time, as a well-seasoned wok becomes a culinary workhorse, improving with every use.


When Should You Season Your Wok?


  • Before First Use: Most carbon steel woks come with a protective layer applied during manufacturing to prevent rust. This must be removed before seasoning.

  • After Extended Storage: If your wok has been sitting unused or has developed rust, it’s time to re-season.

  • Maintenance: Regular use can wear down the seasoning layer, so re-seasoning every few months ensures your wok stays in peak condition.


What You'll Need


Before you start, gather the following items:

  • A carbon steel wok

  • High smoke point oil (such as grapeseed oil, vegetable oil, or sunflower oil)

  • A basting brush or paper towel

  • Stove or hob (gas or electric)

  • Heat-resistant tongs

  • Kitchen gloves or an oven mitt (optional, but recommended for safety)


Step-by-Step Guide to Seasoning Your Carbon Steel Wok


Follow these detailed instructions for seasoning your carbon steel wok effectively.

Step 1: Scrub and Rinse
  • Start by scrubbing the wok with soap and warm water to remove the protective coating.

  • Use a scouring pad or sponge for thorough cleaning.

  • Rinse the wok well to remove all soap residues.

Don’t skip this step! The dirts and protective layer can hinder seasoning if not completely removed. Avoid using soap after this initial cleaning, as it can strip away the seasoning layer.


Step 2: Dry Completely
  • Use a kitchen towel to pat the wok dry.

  • Place the wok on the stovetop over medium heat for 5 minutes to evaporate any remaining moisture.

This step ensures the wok is bone-dry, preventing rust and ensuring the oil adheres properly in the next step.


Step 3: Apply a Thin Layer of Oil
  • Use a kitchen towel to rub a thin, even layer of vegetable oil (or other neutral cooking oil) all over the interior surface of the wok.

  • Ensure there are no puddles or excess oil, as these can create sticky spots.

Why a Thin Layer? Thin layers of oil bond better with the wok’s surface and create a more uniform seasoning layer.


Step 4: Heat the Wok Until Smoky
  • Turn on medium-high heat and heat the wok until it starts to smoke.

  • Continue heating for about 10 minutes, allowing the oil to polymerise and create the first seasoning layer.

Reminder: Open a window or turn on the ventilation hood to manage the smoke.


Step 5: Repeat the Oil Application
  • Once the wok cools slightly, use a kitchen tong to hold a folded kitchen towel and rub another thin layer of oil on the surface.

  • This ensures even application and minimises the risk of burns.


Step 6: Heat the Sides
  • To ensure the wok is evenly seasoned, tilt the wok on its side to expose the edges to the flame.

  • Rotate the wok slowly to heat all sides evenly.

  • For induction or electric hob users, you can simply leave the pan flat on the heat and ensure the sides get evenly heated by rotating the wok slightly over time.


Step 7: Repeat the Process
  • Repeat the process (Steps 3–6) two more times for a total of three layers of seasoning.

  • Allow the wok to cool completely after the final layer.

End Result: Your wok should have a smooth surface with a slightly glossy finish. Additionally, food should glide off easily during cooking.



Using Your Seasoned Wok

Your wok is now seasoned and ready for use. Here are some tips to get the most out of your carbon steel wok:


Cooking Tips:
  • Preheat Your Wok: Always heat your wok before adding oil to prevent food from sticking.

  • Use High Heat: Woks are designed to handle high temperatures. Cooking on high heat ensures quick cooking and locks in the flavours.

  • Stir-Fry in Small Batches: Overcrowding the wok can lower the temperature and cause food to steam rather than stir-fry.

Cleaning Tips:
  • Avoid Soap: Rinse your wok with hot water and use a soft sponge to clean it. Avoid soap to preserve the seasoning layer.

  • Dry Immediately: Always dry your wok immediately after washing to prevent rust.

  • Apply a Light Oil Layer: After cleaning, apply a thin layer of oil before storing to maintain the seasoning.


The Beauty of a Well-Used Wok

A seasoned wok is like a fine wine—it gets better with age. It's important to understand that a carbon steel wok won't become non-stick overnight. Don't be discouraged if your first few stir-fries don't turn out perfectly. The key is consistent use. Over time, your wok will develop a rich, dark patina that enhances the flavour of your dishes and provides a reliable, non-stick surface.

Enjoy your cooking journey with your carbon steel wok, and remember, the more you use it, the better it gets!