How to Season a Carbon Steel Wok

Carbon steel woks are inexpensive and in most respects work the best for stir-fry cooking at home. They are durable, get very hot, and are easy to control as you stir-fry.

Avoid non-stick or stainless steel woks. These more expensive options fail to capture the authentic flavors of wok cooking, mainly because they don't work well when heated at very high temperatures, which is the key to wok cooking.

Like a cast-iron skillet, a carbon steel wok needs to be seasoned. When you season this type of cookware, you essentially create a layer of burnt-on oil directly to the cooking surface. This layer works as a nonstick surface as you cook and also helps prevent rust on your wok.

Step 1: Clean the wok in warm soapy water to remove any manufacturing residue. Dry with soft cloth or paper towel.

Step 2: Put a few drops of cooking oil (peanut works best, but canola can be used) and add it to the wok. Wipe the oil throughout the cooking surface, creating a thin layer.

Step 3: Place the wok on a burner and heat to medium high. Create a bundle with some paper towels and as the oil begins to smoke, wipe the inside of the wok clean. You may want to use tongs to hold the paper towels.

Step 4: As the oil burns into the surface, continue to add more a few drops at a time and wipe clean with the paper towels. The oil will smoke and burn into the surface--if this is not happening, increase heat to high. Don't worry if the paper towels char a little, but if they begin to fall apart replace them. Continue this process until the cooking surface at the base of the wok has a well-blackened glean.

Tips

• This process will create some smoke. Turn on your oven fan on and open the windows.
• Don't wash your seasoned carbon steel wok with dish soap or a scouring pad. This will remove the seasoning and cause problems with sticking when you cook. Instead, quickly soak the wok in warm water after use and use a bristle brush to clean.
• Do not air dry your wok, or it will develop rust problems. Instead, dry it immediately with a towel or put it back on the hot cooking surface and re-heat until it is completely dry.
• If you cook with acid (like with tomatoes or lemons), it may remove some of the seasoning.
• If your carbon steel wok develops rust, it is not ruined. Simply clean it out an re-season.
  
• Periodically re-season your wok to keep it in top shape!