How to Season a Wok
An expert step-by-step guide—plus, how to re-season a wok you haven't used in a while.
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
A wok is a versatile cooking vessel and important tool in Chinese, Thai, Vietnamese and other cuisines. It’s important to season it before first use, much like you would a cast iron pan. And, if you haven’t used your wok in a while, don’t worry: It’s easy to re-season a wok and start cooking in it again.
To learn how to season a wok, and get tips for re-seasoning woks and general wok maintenance, we consulted Nadia Liu Spellman, an expert in Chinese cuisine and the author of Dumpling Daughter Heirloom Recipes: From Our Restaurants And Home Kitchens. “A wok can boil, simmer, stir fry, pan-sear, fry, steam, and smoke, making it a universal cooking device for tens of thousands of dishes,” she says. “When we are talking about a real Chinese wok, we are talking about a carbon steel wok. The key to successful wok cooking is proper care for your wok.”
Here, everything you need to know about seasoning woks.
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How to Season a Wok: A Step-by-Step Guide
“The most important tool in a Chinese kitchen is a wok,” says Liu Spellman, who suggests a 14-inch wok for most households, since it can accommodate food for two to eight people. No matter the size, it’s important to learn how to season a wok so it will last.
Step One: Wash and Prep the Wok
Before you use your wok for the first time, give it a mild soapy water bath and scrub it with a soft sponge. Rinse it, dry it and transfer it to the stove. Wrap the wooden handles with a thick layer of heavy-duty aluminum foil to prevent them from scorching.
Step Two: Build a Patina
Turn on your hood and turn your stove on high heat, then heat the wok while tilting it from side to side so that it heats up on all surfaces. The smoke emission signifies the factory oils burning off. The surface will turn black-blue as it heats which creates the first layer of what will become a solid seasoned surface. This process can take up to 20 minutes.
Step Three: Give it a Light Scrub
Turn off the burner and let the wok cool slightly, then add a cup of water and give it a light scrub with a gentle sponge without any soap. Never use soap! Pour out the water and dry the surface with a paper towel.
Step Four: Oil the Wok
Place the wok over a burner set to medium-high heat to finish drying. Once it’s dry, lower the burner to low heat and add a tablespoon of vegetable oil. Tilt the wok around to ensure an even coating and heat for about 1 minute.
Step Five: Wipe Down the Wok
Turn the heat off and use a spatula to guide a folded paper towel around the wok to wipe it down. Once the wok cools, you can continue wiping down the wok with a folded paper towel using your hands.
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How to Re-season a Wok
If you haven’t used your wok in a long time, you can re-season it following these steps.
Step One: Wash with Warm Water
Scrub your wok thoroughly with warm water to get it as clean as possible.
Step Two: Dry Completely
Dry the wok with a paper towel and heat the wok over a burner set to high heat until it is completely dry. Let cool.
Step Three: Repeat
Rinse and scrub the wok lightly once more, then dry the wok over high heat.
Step Four: Add Oil
Turn the burner down to low and add 1 tablespoon of vegetable oil to the wok. Swirl it around to coat evenly. Remove from heat.
Step Five: Coat the Surface
Use a folded piece of paper towel to spread the oil around the inner surface of the wok while it’s still warm.
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How to Maintain a Seasoned Wok
After each time you cook with your wok, repeat steps 3 to 5. Ensuring that the wok is completely dry is an important step to prevent rusting. If you don’t use your wok every day, rub your cleaned wok with a bit of fresh vegetable or canola oil and put it in a paper bag until you use it again.
Cooking With a Wok: FAQs
Q: Do I need to wash my wok with soap to maintain it?
A: A wok never needs soap after the first wash. Always use hot water and a light scrub.
Q: How do I prevent food from sticking and burning in my wok?
A: Continually stir the ingredients in your wok. Since woks are not non-stick, food can stick if it’s not constantly in motion.
Q: How do I prevent the wok’s wooden handles from burning?
A: Protect the wok’s handles by wrapping them in a thick layer of heavy-duty aluminum foil.
Q: What are the dark spots that appear after seasoning my wok?
A: These dark spots in the metal are impurities in the carbon steel and are nothing to be concerned about.
Q: What is the best way to store my wok?
A: Liu Spellman stores her wok in a brown paper bag to prevent dust from sticking to the surface.
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