How to Season a Wok
- How to season a new wok
- What oil to use for seasoning a wok
- How to prepare wok for first use
Seasoning a new carbon steel wok will result in the best cooking experience and the most flavorful results.
- Properly seasoning the wok gives it a nonstick surface and helps to sear food.
- Seasoning a wok requires dish soap, a steel wool pad, cooking oil, tongs, and a soft cloth or paper towel.
- Grapeseed oil is recommended, but most oils also work, including vegetable, canola, peanut, or coconut.
To season a wok:
- Wash new wok with warm, soapy water and steel wool to remove residual oil from manufacturing.
- Dry thoroughly with a soft cloth or towel.
- Place wok on the wok burner over high heat. The bottom interior will begin to turn blue.
- To season the sides, use heat-safe mitts or towels to hold the wok handles. Tilt and slowly turn the wok so that seasoned sections overlap.
- Turn off flame.
- Use tongs to hold a small clean cloth or paper towel. Wet cloth with oil and use it to generously apply oil to the bottom and sides of wok, coating the surface.
- Turn on ventilation.
- Place wok over flame at medium heat. The wok will smoke slightly.
- Repeat process 3-5 times prior to first cooking.
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