Most woks are made of carbon steel, however some come with a non-stick coating. If the wok you’ve purchased has a non-stick coating there is no need to season it. Simply wash it using a soft sponge and mild detergent. Then it is ready to be used for your next recipe.
Carbon steel woks need to be seasoned so that they don’t rust. The oil that is applied adds a layer of protection to the wok. Here are the steps to properly seal a new carbon steel wok:
- First clean the wok thoroughly, scrubbing lightly under hot water to remove the manufacturer’s coating that may have been added to protect it. Then dry it thoroughly.
- Next, using a paper towel coat the inside of the wok with a layer of vegetable oil and add about 1 tablespoon to the bottom of the wok.
- Then place it on the stove burner and turn it on low for 3 minutes, then on medium for another 3 minutes, then on high for another 3 minutes.
- Then when the oil is very hot, use a thick, folded over pad of paper towel (make sure this is thick because it will get very hot and turn black on the bottom) and spread the oil all around the inside of the wok. You can use tongs here as well to hold the paper towel and spread the oil.
- Next, use the paper towel pad and spread the oil around the sides of the wok. Tilt the wok on the burner while doing this so that as each side is oiled with the paper towel, it is heated as well. Be very careful while doing this because both the paper towel and the oil can burn and/or catch fire.
- Then take a clean pad of paper towels and wipe off the oil. Repeat this process 3 more times starting from number 2. Coat the still hot wok with oil, let the oil heat up slowly, spread it around the wok and around the sides, and then wipe it off with a clean paper towel.
- After this is repeated let the wok cool. Now it is ready to use in your next recipe, enjoy.