How to season a carbon steel wok

Which woks need seasoning, one tested method, and how to look after the wok afterwards.

Which woks need it

A carbon steel wok needs seasoning. Heating oil into the metal builds a thin layer that protects against rust and helps food release (America's Test Kitchen, ABC). A non-stick wok is ready to use, but ABC notes it cannot reach the same high temperatures. If your wok came with care instructions, follow those first.

Before the first use

New woks often have a wax or grease coating from the factory. America's Test Kitchen says to remove it with very hot water, dish soap and vigorous scrubbing, then dry the wok and put it over low heat to finish drying.

One method from America's Test Kitchen

Other methods exist. One, described by chef Jerry Mai on ABC, starts by heating the empty wok over the hottest burner until the metal darkens.

Put 1/3 cup oil, 2/3 cup salt and the peels of two potatoes in the wok.
Cook over medium heat for 8 to 10 minutes, moving the peels around the wok and up the sides.
The wok will turn brown as it heats. Discard the contents and let the wok cool.
Rinse it well, dry it, and return it to medium heat to finish drying.
If food sticks later, repeat the method once.

Do not expect black on day one

America's Test Kitchen says a new carbon steel pan can look brown, blotchy and streaky for months. With some oil added before cooking, it still cooks well.

Everyday care

These are the steps from America's Test Kitchen. Wok makers may advise differently.

After cooking, rinse with water and scrub gently with a soft brush or sponge. Avoid soap and abrasive scrubbers.
Dry it over a warm burner for a minute or two, until no moisture is left.
Rub in a very thin layer of oil with a paper towel (about 1/2 teaspoon for a wok) and wipe off as much as you can. Extra oil turns tacky.