Seasoning High-Carbon Steel Wok: Step-By-Step Guide

Seasoning a carbon steel wok is an important process that will ensure your wok lasts a long time and that your food doesn't stick to the surface. The process is simple but must be done carefully to avoid damaging your wok. It involves cleaning the wok with hot water and a small amount of liquid detergent, drying it thoroughly, heating it up, and then coating the inside with a thin layer of oil. This process helps to create a protective, non-stick coating on the wok, preventing rust and making it easier to cook with.

Wash the pan with hot water and a small amount of liquid detergent

To wash a high-carbon wok, start by letting the wok cool down to a manageable temperature. Then, fill your sink with hot water and a small amount of liquid detergent. Use a non-metallic scrubber, such as a sponge or a bamboo brush, to gently lift off or scrub away food particles. If there is a lot of stuck-on food, you can soak the wok in hot water for about five minutes to help loosen the debris.

Once you've removed the food particles, rinse the wok thoroughly to get rid of any remaining detergent. Dry the wok by placing it on the stovetop and turning the heat to medium or medium-high. You can also use a paper towel to wipe away any standing water before placing it on the stove.

It's important to make sure the wok is completely dry before storing it, as any remaining moisture can lead to rust.

Remove the protective coating

To remove the protective coating from a new carbon steel wok, you will first need to identify what type of coating your wok has. Most new carbon steel pans come with a protective wax or grease coating to protect the metal from rusting. If your pan is unseasoned, it will be a metallic grey colour.

If your pan has a wax coating, you can use hot water, dish soap, and a bristle brush to scrub the pan vigorously. You can also use a small amount of liquid detergent and a scrubber, such as a stainless steel sponge or pad. Be sure to dry the pan thoroughly before placing it on low heat to finish drying.

If your pan has a grease coating, you can follow the instructions provided with your pan to remove it. Alternatively, you can try the following methods:

• Boil water in the wok for a few minutes, then scrub it with soapy water and a scouring pad.
• Use very hot water, dish soap, and steel wool or a good scrubber to wash the pan.
• Use Bar Keeper's Friend and very hot water to scrub off the coating.
• Heat the pan on the stove at full blast until the metal turns blue, then move to the next section until the entire wok is blue.

Once you have removed the protective coating, you can begin the seasoning process.

Heat the pan

Heating the pan is an important step in the seasoning process. It helps to apply the first layer of seasoning, and it is recommended to heat the pan first so that the oil can be applied as thinly as possible. This can be done over a burner or in an oven, as long as the handle of the pan is oven-safe. Place the pan over high heat, making sure to clear the stove area, as things will get very hot. Keep a dry towel or a heatproof kitchen mitt handy.

The pan will start to turn a dark brown colour and begin to smoke, indicating that the residual oils are burning off. The wok will then begin to superheat, and impurities from the industrial oils will burn off. It is important to tilt the wok to superheat one area at a time, ensuring even seasoning. This process will take some time, depending on the heat output of the burner and the size of the pan. Once the entire wok has a blue tint, it is ready for the next step.

Turn off the burner and set the wok back on the stove to cool for a few minutes. It is important to let the wok cool down before adding any oil, as you don't want to ruin the oil coating. The pan should be cooled with hot water, not cold, as there have been reports of woks warping when cold water is used. Once the wok is cool, it is ready for the oil to be applied.

Apply a thin layer of oil

Seasoning a carbon steel wok is important to prevent rusting and to create a non-stick surface. The process involves applying a thin layer of oil to the pan, heating it, and then wiping away any excess oil. This process is repeated several times to create a protective coating.

To apply a thin layer of oil to your high-carbon wok, start by cleaning your wok thoroughly with hot water and a small amount of liquid detergent and a scrubber. Make sure to remove any protective coating that may be on the wok by following the manufacturer's instructions. Once the wok is clean, dry it thoroughly.

The next step is to heat the wok on high heat, moving it around and tilting it up to the rim until the metal turns a blueish-yellowish colour. Remove the wok from the heat and turn the heat down to medium-low.

Now it's time to apply the oil. Add a thin film of oil (about 1 1/2 teaspoons) over the entire inside surface of the wok. You can use a paper towel or a basting brush to rub the oil over the surface. Make sure to oil the inside of the wok evenly.

After applying the oil, it's important to heat the wok again on medium-low heat for about 10 minutes. This will allow the oil to polymerize and form a solid coating. During this process, the pan will smoke heavily, so make sure to open your windows and turn on your fans.

Finally, use a paper towel to wipe off the oil. You will notice black residue on the towel. Repeat the oil application and heating process until no black residue comes off on the paper towel (about 3 times total). Your wok is now ready to use!

Heat the pan again

Now that your pan is clean, dry, and has been oiled, it's time to heat it up again. This is an important step in the seasoning process as it helps to solidify the oil onto the pan's surface, creating a protective, non-stick coating.

Place the pan back on the stove and turn the heat up to high. You want to heat the pan for around 10 minutes. The oil may smoke a little during this process, but that's okay. However, if there is heavy smoke, it means the pan is too hot. A good way to test if the heat is right is to flick a little water onto the pan. If it evaporates, the heat is just right.

As the pan heats up, you may notice it turning brown, black, or blue. Don't be alarmed, this is a normal part of the process. The pan will also begin to smoke as the residual oils from the factory coating burn off.

Once the pan has heated up, turn off the burner and let the pan cool down for a few minutes. Then, carefully add about a cup of hot water to the pan to cool it off. Do not use cold water as this may cause the pan to warp.

Wash the Pan Again

Once the pan has cooled, move it to the sink and give it a light scrub with some mild detergent and a scrubbing pad or sponge. Rinse the pan thoroughly with clean water. You may notice some dark spots on the metal from impurities in the carbon steel, but these are nothing to worry about.

Dry the Pan Again

After rinsing, wipe down any excess water with a paper towel. Then, place the pan back on the burner and heat it over medium-high heat until all the water has evaporated. It is important to ensure the pan is completely dry before moving on to the next step.

Oil the Pan Again

Once the pan is dry, add about a tablespoon of vegetable oil to the pan over low heat. Spread the oil evenly over the pan's surface by tilting and turning the pan. You want to get an even coating all over the inside of the pan.

Wipe Down the Pan

Turn off the heat and use a folded paper towel to wipe down the inside of the pan. Use a wok spatula at first, as the pan will still be hot. Once the pan has cooled down, you can use your hands to hold the paper towel and continue wiping.

Reheat the Pan

At this point, you can choose to reheat the pan until it just starts to smoke. Then, give the pan another light scrub with water only, no soap.

Oil the Pan Again

Towel off any remaining water and reheat the pan. Once it's heated up, oil the pan again using a folded paper towel.

Repeat the Process

Each time you use your wok, you will need to repeat the above steps to ensure the pan remains seasoned and protected. Reheating the pan to remove any trace of moisture is crucial to preventing rust.

Your carbon steel wok is now seasoned and ready for your first stir-fry!

Frequently asked questions