40 minutes
Establish a nonstick patina on your new carbon-steel wok with this essential seasoning method, perfect for enhancing your stir-fry dishes.
Steel-Wire Scrubber
each
Hot Soapy Water, for washing
Paper Towel, for drying and wiping
each
Ginger Slices, ¼ inch thick
cups
cups
Chinese Chives
handful
1. Cleanse the Wok
Vigorously scrub your new wok with the steel-wire scrubber under hot, soapy water. Rinse thoroughly to ensure all residues are removed. Pat the wok dry with a paper towel, then place it on low heat to evaporate any lingering moisture.
2. Heat Treatment
Set the wok on high heat and allow it to heat for 10 minutes. This step is crucial to burn off any grease and start the patina process.
3. Stovetop Seasoning
Pour in the vegetable oil and let it heat on medium-high. Add ginger slices and Chinese chives if chosen, stir-frying for 15 minutes until blackened. Allow the wok to cool, then remove the charred ingredients and wipe the interior with paper towels. Repeat for a more robust patina.
4. Oven Seasoning (Preferred)
Preheat your oven to 450°F (230°C). If your wok has a wooden handle, shield it with damp towels and foil. Lightly coat the inside of the wok with oil. Invert the wok in the oven and bake for 45 to 60 minutes until it develops a caramelized patina. For a stronger finish, repeat the seasoning.
. Garlic, Scallions, and Ginger
. Green Tea Leaves
. Lard or Tallow
. Chinese Cooking Wine (Shaoxing)
. Orange or Lemon Zest
Opt for a carbon steel or cast iron wok to ensure proper seasoning and development of a non-stick patina.
Choose an oil with a high smoking point, such as peanut, canola, or grapeseed oil, for effective seasoning.
Clean after each use with hot water and a soft sponge, dry on the stove, and coat with a thin layer of oil before storing.
Scrub new woks with hot soapy water and a stainless steel scrubber to remove factory oil, then rinse and dry completely.
After heating, apply a thin layer of oil to the entire surface of the wok with a paper towel and tongs, ensuring an even coat.
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