11/08/2026
Seasoning a carbon steel wok creates a thin layer of polymerized oil that helps prevent rust and makes the surface increasingly nonstick over time.
✨What you'll need✨
• Carbon steel wok
• Dish soap
• Scrub sponge or steel wool (for the initial cleaning only)
• High smoke point oil (grapeseed, avocado, canola, peanut, or sunflower oil)
• Paper towels or a lint-free cloth
• A stove with a strong burner (or an oven if your wok has an oven-safe handle)
📌Step 1: Remove the factory coating
New carbon steel woks are often coated with oil or lacquer to prevent rust during shipping.
1. Wash thoroughly with hot water and dish soap.
2. Scrub until the surface no longer feels waxy or greasy.
3. Rinse and dry completely.
📌Step 2: Heat the wok
Place the empty wok over high heat.
• As it heats, the steel may change from silver to brown, blue, or even rainbow hues. This is normal.
• Rotate the wok so every part gets very hot, including the sides.
📌Step 3: Apply a very thin layer of oil
Once the wok is hot:
1. Reduce the heat slightly.
2. Put about ½ teaspoon of oil on a folded paper towel.
3. Wipe the entire interior with the oiled towel.
The coating should be extremely thin. If you can see wet oil, there's too much.
📌Step 4: Heat until it smokes
Continue heating until the oil smokes lightly and the surface darkens.
• Rotate the wok to season the sides evenly.
• Let it cool slightly, then repeat the thin oil application 2–4 more times.
The wok won't turn jet black immediately. It usually develops a mottled brown appearance first.
📌Step 5: Start cooking
♨️The best way to improve seasoning is by cooking.
Good first foods:
• Stir-fried vegetables
• Fried rice
• Scallions, onions, or ginger
• Foods cooked with a little oil
❌Avoid acidic foods (like tomatoes or vinegar-heavy sauces) for the first several cooking sessions, as they can strip the fresh seasoning.
ctto 🎥 Ninong Ry