HOW Toseason A WOK
- 10m Prep Time
- 2h Cook Time
- 2h Ready In
Instructions for seasoning a new carbon steel wok to create a nonstick patina through multiple cycles of oiling and heating.
Ingredients
- 14.8 ml vegetable oil
- peanut oil
- lard
- bacon fat
- olive oil
- kosher salt
- bacon diced
- eggs
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.5 mg
- Iron: 1.07 mg
- Magnesium: 9.36 mg
- Phosphorus: 139 mg
- Potassium: 125 mg
- Zinc: 0.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml vegetable oil
- peanut oil
- lard
- bacon fat
- olive oil
- kosher salt
- eggs
Prepare
- Dice bacon
Let's Cook
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Step 1.
Scrub the entire surface of the new wok with a bit of soap, hot water, and a stainless steel pad. Rinse and dry thoroughly. Note: This is the only time you will use soap; after seasoning, clean with hot water and a bamboo brush only.
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Step 2.
Preheat the oven to 400°F. Pour 1 tablespoon of vegetable oil (preferably peanut oil) or room-temperature lard/bacon fat into the wok. Using a clean towel, wipe the fat evenly over the entire cooking surface. Flip the wok and use another tablespoon of fat to wipe the entire bottom surface.
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Step 3.
Place the wok upside down in the oven and bake for 20 minutes. Remove and let cool. Rub off any black residue with a clean paper towel.
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Step 4.
Repeat the process of rubbing fat over the inner and outer surfaces, baking for 20 minutes, cooling, and wiping off residue. Repeat at least 3 times (ideally 5) until the wok turns mahogany or black.
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Step 5.
After seasoning, continue to develop the patina by cooking with oil—deep-frying or frying bacon/eggs. After each use, scrub the wok with a bamboo brush in hot water only. Over time, the wok will become naturally nonstick.
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Step 6.
Alternatively, to season on the stove: Place the clean, dry wok on the stovetop. Add 1 tablespoon of vegetable oil or lard and rub it evenly over the cooking surface with a clean towel.
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Step 7.
Turn the heat to high and heat the wok until the fat smokes (ventilate the area). Remove from heat and let cool. Wipe out excess oil and black residue with a paper towel.
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Step 8.
Repeat the stove-top process—rubbing oil, heating until smoking, cooling, and wiping residue—at least 3 times. The wok will gradually blacken and develop a tacky, slightly oily surface.
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Step 9.
Continue building the patina by deep-frying or stir-frying. If food starts sticking, scrub the wok with kosher salt and hot water using a bamboo brush, then reseason using one of the methods above.