Ella Walter
Seasoning a wok is a crucial step before cooking with it for the first time. Woks are made of porous metals like cast iron and carbon steel and must be seasoned to prevent rust and create a non-stick surface. Seasoning a wok is similar to seasoning a cast-iron pan. The process involves cleaning the wok, preheating it, and then coating it with oil to create a patina, which protects the inside of the pan and gives it a natural non-stick surface. The wok should then be heated again until the oil stops smoking, and the wok develops a dark hue. This process can be repeated multiple times to achieve a thicker protective coating.
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What You'll Learn
Cleaning your wok
Once the wok is clean, dry it thoroughly with a kitchen or paper towel. You can also place the wok back on the stove over high heat to ensure it is completely dry. The next step is to preheat the wok. Place it on a gas stove over high heat and move it around so that the flame hits all sides. This step will cause smoke, so ensure proper ventilation by opening windows and turning on the exhaust fan.
The wok will change colour when exposed to heat, and you can test if it is hot enough by splashing a few drops of water into it. If the water evaporates immediately, the wok is ready for the next step. Allow the wok to cool until it is safe to handle, and then use a paper towel to coat the inside and outside of the wok with a thin layer of oil with a high smoke point. Return the wok to the burner over medium-high heat and keep it there until the oil stops smoking.
Flip and tilt the wok to season each section until the entire surface has changed to a matte, dark hue. Finally, rinse the wok with hot water and use a soft sponge or bamboo wok brush to clean it without removing the seasoning. Dry the wok completely, and it is now ready for storage or to be used for cooking!
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Choosing the right oil
Oils to avoid include unrefined oils with low smoke points, such as olive oil and sesame oil, as these will burn at the high temperatures required for wok cooking. Instead, opt for oils with a high smoke point, such as:
- Lard
- Shortening
- Vegetable oil
- Peanut oil
- Canola oil
When seasoning your wok, it is important to coat the entire surface, inside and out, with a thin and even layer of oil. This will help to create a smooth, non-stick surface. After applying the oil, return the wok to the burner over medium-high heat. Once the oil stops smoking, that portion of the wok is seasoned. Repeat this process for the entire wok, tilting and flipping the wok as needed to ensure even heating.
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The preheating process
The wok will undergo a colour transformation when exposed to heat. To test if the wok is hot enough, perform a water test by splashing a few drops of water into it. If the water evaporates immediately, the wok is ready for the next step of the seasoning process.
It is important to note that the preheating process may vary depending on the type of stove you have. For example, if you have an electric or induction stove, it is recommended to use a flat-bottomed wok. On the other hand, if you have a gas stove, a round-bottom wok is more suitable, and a wok ring is suggested to prevent the wok from sliding during cooking.
Additionally, the preheating step is not limited to the initial seasoning process. It is also an integral part of the maintenance process for a seasoned wok. After each use, the wok should be cleaned, dried, and then placed back on the stove over high heat. This step helps to evaporate any remaining water and prepare the wok for oil application.
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The water test
Firstly, scrub the wok with mild soapy water and a scrub sponge with a green scouring pad on one side. Rinse with hot tap water, but do not dry with towels. Place the wok back on the stove and heat over low heat until there is no longer any water visible in the wok, about 1 minute. Remove from the heat and let it cool.
Then, reheat the wok and oil it again using a folded paper towel. Heat the wok and incorporate the oil over medium-low heat. You should see some smoke and the oil becoming a hard and slick/glossy surface forming on the wok. This is the patina or layer of seasoning that helps make the wok non-stick. Continue heating the wok over medium-low heat for another 3-5 minutes.
After cooking, transfer the wok to your kitchen sink and rinse it with hot water, then use a soft sponge to scrub any residual food from the wok. Avoid using dish soap or any other sudsy material as soap removes the desirable patina.
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Storing and re-seasoning
To re-season your wok, you can follow the same steps as the initial seasoning process. First, wash your wok with mild soapy water to remove any industrial oils and dust from the factory. Next, set your wok on the stove at the highest heat setting. Ensure that the stove area is clear, as it will get very hot. Keep a dry towel or a heatproof kitchen mitt handy. Once the wok heats up, it will start to turn dark brown and begin to smoke. This indicates that the residual oils are burning off. Then, the wok will begin superheating, and the impurities from the industrial oils will burn off. Tilt the wok to superheat one area at a time until the entire wok surface has a blue tint. Turn off the burner and let the wok cool for a few minutes.
After the wok has cooled, transfer it to your kitchen sink and rinse it with hot water. Use a soft sponge to scrub away any residual food. After rinsing, wipe the wok completely dry and return it to the stove over high heat. Add oil and spread it evenly throughout the wok with a paper towel until there is no visible oil pooling at the bottom. Keep the wok over high heat for a minute or two until you see smoke, then turn off the heat. Allow the wok to cool before storing it.
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Frequently asked questions
Seasoning a wok creates a patina, a naturally non-stick surface that protects the inside of the pan and prolongs its life.
First, wash the wok with soapy water to remove any residues or factory oil on its surface. Dry the wok completely, then preheat the wok over high heat. Splash a few drops of water into the wok; if the water evaporates immediately, the wok is ready for seasoning. Use a paper towel to coat the inside and outside of the wok with a thin layer of oil. Return the wok to the burner over medium-high heat until the oil stops smoking, then remove from the heat and let it cool.
After cooking, rinse the wok with hot water and scrub any residual food from the wok with a soft sponge. Dry the wok and place it back on the stove over high heat. Add oil and spread it evenly throughout the wok with a paper towel until the oil is no longer pooling at the bottom. Keep the wok over high heat for a minute or two until you see smoke, then turn off the heat and let the wok cool.
The best oils for seasoning woks have a high smoking point, which means they can be used at high temperatures without burning. Examples of oils with high smoking points include lard, shortening, and refined oils like vegetable oil. Avoid unrefined oils with low smoking points like olive oil and sesame oil.
