how to season carbon steel wok

 If you've checked out our guide on selecting a wok, you're aware that at The Woks of Life, we favor the timeless carbon steel wok. Perhaps you've already acquired one. However, it's crucial to understand the seasoning process for proper care. Most woks need seasoning before initial use and regular upkeep to enhance their nonstick surface.

A BRIEF OVERVIEW

 Typically, entry-level carbon steel woks measure between 12 to 16 inches (30 to 40 cm) in diameter and are crafted from 14- to 16-gauge steel, with 14-gauge being around 2mm thick and 16-gauge about 1.6mm thick.

Commonly, home-use carbon steel woks feature a lengthy handle at one end and a helper handle at the other, facilitating easy lifting with two hands. These basic woks are readily available in many Chinese grocery stores.

BUILDING A PATINA

Once you've seasoned your wok, simply use it regularly and follow our care instructions for optimal maintenance. Regular use, coupled with proper care, allows the metal to naturally season over time, creating a desirable patina.

I once cooked at a friend's house and was shocked by the state of his wok—greasy and encrusted with old food due to neglecting proper cleaning after use. Avoid this mistake.

Instead, adhere to these steps and tips to ensure your carbon steel wok develops a beautiful patina, worthy of any Chinese chef's admiration. Let's get started.

WHEN YOU ARE SEASONING A WOK FOR THE FIRST TIME

Your carbon steel wok will come with some industrial oils and dust on it from the factory, so it’s always best to give it a quick wash with some mild soapy water. A scrub sponge with a green scouring pad on one side is all you need.

After washing, towel dry your wok and transfer it to your stove. Wrap the helper handle and even the lower portion of the long handle with heavy duty aluminum foil to prevent them from burning. (The photos did not show this because I forgot to do it, but I added some foil halfway through the process.)

Set your wok over high heat. Make sure you clear the stove area, because things will get quite hot. Keep a dry towel or a heatproof kitchen mitt handy.

Once the wok heats up, it will start to turn a dark brown color and begin to smoke. This indicates that residual oils are burning off. You cannot see much smoke in the photos, because we have our trusty kitchen hood going at full blast.

Next, the wok will begin superheating and the impurities from those industrial oils will burn off. Tilt the wok to superheat one area at a time, and you’ll see it turning black and blue as the carbon steel heats through.

Continue tilting the wok while you systematically heat all areas of the wok. Be diligent at this step to ensure even seasoning.

(At this point, I realized I needed to cover the handles with heavy duty foil! I quickly wrapped the handle as best as I could, but you should do this before you start.)

(My wok handles got a bit scorched, but hey it adds character, right?)

This heating process will take some time, depending on how hot your stove is.

Once your wok has been fully heated, the carbon steel will take on a blue tint.

Turn off the burner and set the wok back on the stove to cool for a few minutes. Carefully pour about 1 cup of hot water into the wok to cool it off. Beware of the hot water splashing! Don’t use cold water to cool off the super-heated wok as we have heard reports from some readers that it may warp their wok!

Once cool, move the wok to your sink, and use some mild detergent and your scrubbing pad to give it a light scrub. Rinse thoroughly with clean water.

You may see some dark spots in the metal from impurities in the carbon steel, but it’s nothing to worry about.

Wipe down the excess water with a paper towel, and place the wok back on the burner to dry it over medium high heat.

After drying, add about a tablespoon of vegetable oil to the wok over low heat.

Spread the oil around the wok by tilting it until you get an even 

COOK YOUR FIRST DISH AFTER SEASONING YOUR WOK!

You can start start cooking right away with your seasoned carbon steel wok! We chose to start with a leafy green dish like stir-fried spinach

Heat the wok until just smoking. Then add oil, minced garlic, and your spinach or other leafy greens.

Stir-fry the spinach until just wilted, season with white pepper and salt, and serve!

Then follow the same easy steps to care for your seasoned wok over time:

After your wok is cool enough to handle, move it to your kitchen sink, and use your scrubbing pad and some water to lightly scrub and rinse the wok clean. (You can use dish soap, but it’s not required for a light dish like this.)

Towel dry, reheat, and after it is cool enough to touch, wipe the entire wok down with a paper towel and a few drops of vegetable oil. Your wok’s ready for storage until your next dish!

WHEN YOU HAVEN’T USED YOUR WOK IN A LONG TIME

To ensure your wok is properly seasoned, follow these steps:

1. Apply a thin coating of vegetable oil to the wok and heat it for about 1 minute.
2. Turn off the heat and use a folded paper towel to wipe down the wok, starting with a wok spatula due to the heat. Once cooled, you can use your hands to continue wiping.
3. Reheat the wok until it just starts smoking, then turn off the heat and lightly scrub the wok with water only. You'll notice the vegetable oil forming a patina.
4. Towel off any remaining water, reheat the wok, and apply another layer of oil using a folded paper towel.
5. Repeat this process each time after cooking to remove any hidden moisture and prevent rusting.

Now, your wok is seasoned and ready for your first stir-fry dish!

Did you purchase a carbon steel wok ages ago only to forget about it? We're here to assist you in bringing it out of retirement and back into your Chinese cooking routine.

Begin by scrubbing it meticulously with a small amount of mild dish detergent, ensuring every inch of the surface is clean. After washing, dry the wok with a paper towel and then heat it over high heat until all moisture evaporates. Let it cool afterward. Give it another light rinse and scrub, then dry it over the stove. Heat the wok on low, pour in 1 tablespoon of oil, and swirl it evenly. Remove from heat. While still warm, use a paper towel to spread the oil over the entire inner surface, ensuring no excess oil remains. Your wok is now ready for action! If rust has developed, particularly on the bottom, scrub it vigorously to remove surface rust and wipe it down with a few drops of oil on a paper towel. Ensure to thoroughly dry the wok after each use to prevent further rusting.

REGULAR WOK CARE

1. Once you've emptied the wok of food, wash it. Contrary to popular belief, seasoning a wok doesn't involve retaining oil and residue from previous meals. For light cooking, use water to scrub the wok, while for heavier oily residue, incorporate dish soap. Employ a circular scrubbing motion with a scouring pad, ensuring thorough cleaning without overdoing it. This is particularly crucial after cooking dishes with heavy sauces, as remnants may become crusted on. If necessary, scrub the exterior of the wok as well. Rinse and dry the wok completely, then return it to the stove to evaporate any remaining water. Allow the wok to cool before applying a few drops of oil to the interior, spreading it evenly with a paper towel to provide a light coating.

2. It's typical to notice brown residue on the paper towel after wiping down the wok. If rust appears during subsequent use, it's probable that the wok wasn't thoroughly dried or lacked sufficient oil application.

   Here's our sizable 20-inch (50cm) wok, which we employ on our range equipped with a specialized wok burner. It's indispensable for steaming large dishes, holiday and party cooking, and, naturally, for blogging (providing ample surface area for stunning photographs)! After nearly 12 years of daily use, you can admire its gleaming patina.