How to Season a Brand New Wok
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A essential guide to preparing a carbon steel wok for cooking by removing the factory coating and building a natural non-stick patina.
- Time
- 25 minutes
- Equipment
- Stovetop
- Cuisine
- East Asian
Ingredients
Steps
Wash the brand new wok thoroughly with soap and water to remove any dust or debris from the manufacturing process.
Place the wok over high heat to burn off the factory protective coating. Move the wok around so the heat reaches the sides until the metal changes color.
Ensure your kitchen is well-ventilated or temporarily disable smoke alarms, as this process creates significant smoke.
Add a small amount of neutral oil to the wok. Carefully swirl it to coat the entire surface and continue heating until the oil smokes and creates a dark patina.
Wipe out excess oil and repeat the oiling and heating process several times until the surface is dark and glossy.
Test the surface for non-stick properties by frying an egg or similar delicate food.
Notes
The 'factory coat' is a chemical film applied to prevent rusting during shipping; it must be completely removed before cooking. Once seasoned, avoid using soap for regular cleaning to preserve the patina.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 240
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 28 g
- Fiber
- 0 g
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