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How to season a wok

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Equipment

  • carbon steel wok
  • paper towels
  • dish soap

Ingredients

  • 1/4 cup high smoke point oil peanut, canola, avocado, etc.
  • 1/4 cup aromatics or vegetable trimming shallots, green onions, herb stems, vegetable peels, etc.

Instructions

  • Step 1: Identify the Wok Material
    Before you begin, determine your wok's material to know which steps to follow:
    Carbon Steel: Lightweight, highly recommended, develops a patina easily. Note: Carbon steel woks require bluing if they’re not pre-seasoned. If your wok is a shiny silver surface you'll need to blue the wok. If your wok is a dark color with a bluish tint, skip step 3.
    Cast Iron: Heavy, retains heat well, but not ideal for stir-frying.
    Stainless Steel: Does not require seasoning but benefits from regular cleaning to prevent sticking.
  • Step 2: Wash with Soap and Water
    New woks often come coated in a factory oil to prevent rust. Wash the wok on all sides thoroughly with warm water, dish soap, and a sponge or bamboo brush. Dry completely with a towel.
  • Step 3: Blue the Wok (If Required)
    If your wok is carbon steel and not pre-blued, you'll need to blue it:
    Place the wok on your stove's highest heat. Heat until the wok turns a bluish-gray (this may take up to 30 minutes). It may first turn a golden-orange hue before transitioning to blue. Move the wok around to ensure even heating, covering the sides as well. Once completely blue, allow the wok to cool for 5 minutes.
    Tip: If you see smoke while bluing, it means residual oil remains. Let the wok cool, wash and dry the wok, then resume the process.
  • Step 4: Oil the Wok
    Place the dry wok over high heat. Once it just begins to show wisps of smoke, add 1/4 cup of high smoke point oil (e.g., canola, grapeseed, or peanut oil) and aromatics or vegetable trimmings. Swirl the oil to coat the wok, stir-frying until the aromatics brown. Discard the oil and solids, and allow the wok to cool for 5 minutes.
  • Step 5: Wash the Wok (No Soap)
    Rinse the wok with warm water and avoid using soap. Return it to the stove to dry completely.
  • Step 6: Apply a Thin Layer of Oil
    Once dry, apply a few drops of high smoke point oil in a very thin layer using a paper towel. Don’t be tempted to apply a thick layer, as it could flake off later. I recommend also coating the exterior of the wok with a thin layer of oil to prevent rust.
  • Maintaining a Seasoned Wok
    After each use, clean your wok with hot water and a sponge or bamboo brush. Avoid soap and abrasive scrubbers, as they may strip the seasoning. Dry thoroughly on the stove, then apply a very thin coat of oil with a paper towel before storing.