How to Season Wok

Unlike electric, nonstick, and stainless-steel woks, carbon-steel and cast-iron woks require seasoning, or the building up of a black patina, with each use. This patina eventually creates a nonstick surface and protects your wok from rusting.

Here are the four steps for removing the manufacturer’s coating on a new wok and seasoning it:

Scrub the wok

Scrub the wok both inside and out with a scrubby pad with dish soap and hot water. Rinse and dry the wok with a dish towel.

Place the wok over a medium flame

Place the wok over a medium flame to completely dry the wok. When the wok is hot, turn off the heat and, using a folded paper towel held with kitchen tongs, rub a teaspoon of vegetable oil all over the inside of the wok. Allow the wok to cool, then wipe away the excess oil with a dry paper towel.

Return the wok to medium-high heat

Return the wok to medium-high heat until a drop of water sizzles and evaporates on contact. Pour in 3 tablespoons oil and swirl to coat the base of the wok. Add a handful of unpeeled ginger slices and let them sizzle in the oil for about 30 seconds, swirling gently. Reduce the heat to medium add a handful of peeled garlic cloves and toss the ginger and garlic until aromatic. This technique will help remove the new wok’s metallic taste. Turn off the heat, discard the oil and aromatics, and allow the wok to cool completely before rinsing it with hot water and drying it with a dish towel.

Place the wok over a medium flame

Place the wok over a medium flame. When the wok is hot, turn off the heat, and using a folded paper towel held with kitchen tongs, rub another teaspoon of vegetable oil all over the inside. Allow the wok to cool, then wipe away the excess oil with a dry paper towel. Woohoo! Your new wok is ready to use.

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