How to Season a Wok | Step-by-Step Guide for Perfect Non-Stick Cooking

Before you start cooking up a storm with your wok, one crucial step that should never be overlooked is seasoning.

Seasoning ensures that your wok performs at its best, as well as creating the signature 'wok hei' (the smoky flavor that comes from cooking at high heat), giving your dishes an authentic taste.

Step 1: Clean Your Wok

Many woks come coated with an industrial layer of oil to protect them from rust during shipping. Before seasoning, you’ll need to remove this coating both inside and outside:

• Use very hot water, a little dish soap and a scouring pad to scrub the inside and outside of the wok. Be thorough and use a lot of elbow grease!
  
  
• Dry the wok completely with a clean towel to ensure no moisture remains before you begin the seasoning process.
  
  

Step 2: Heat the Wok

Once your wok is clean and dry, it's time to heat it. Our Carbon Steel Woks are perfect for this step as they conduct heat evenly and respond well to high temperatures.

• Place your wok on the stove over medium heat.
  
  
• Keep the wok on the burner until it begins to smoke lightly. This process will help open the pores of the metal, making it more receptive to the oil you'll be using to season it.

This step is essential for creating the foundation for your wok’s non-stick coating.

Step 3: Add Oil and Spread It Evenly

For the seasoning process, you’ll want to choose an oil with a high smoke point. Peanut oil or vegetable oil are great options as they can withstand high temperatures without burning or smoking excessively.

• Once the wok is hot, add a tablespoon or so of oil to the surface.
  
  
• Use a paper towel or a clean cloth to spread the oil evenly over the entire surface, including the sides. Be careful while handling the wok, as it will be extremely hot at this stage.
  
  
• Let the oil heat until it begins to smoke lightly. Once you see this, lower the heat and allow the wok to cool.
  
  

Step 4: Repeat the Oiling Process

To fully season your wok, it’s important to repeat the oiling process. Ideally, you should repeat this oiling step 3–4 times. Each layer of oil you apply will help build the wok’s natural non-stick coating and improve its cooking performance.

• After each oil application, let the wok cool before adding the next layer of oil.
  
  
• Over time, you’ll notice the surface darkening, which is a sign that the wok is becoming well-seasoned.
  
  

Step 5: Use Your Wok!

Once your wok is fully seasoned, it’s ready for cooking! For Chinese New Year, consider cooking up a classic stir-fry, fried rice or noodles to celebrate. The seasoned surface of your wok will not only prevent food from sticking but also infuse your dishes with a rich, authentic flavour.

Happy cooking and Gong Xi Fa Cai!