Seasoning a wok. Maybe you’ve heard about this process but don’t really understand what it is. Or maybe you do, you’ve just acquired a wok that needs seasoning, and you need a refresher. No worries. Because while seasoning a wok can seem like an intimidating process, it’s really not.
What is ‘seasoning’ a wok?
Seasoning a wok is the process of creating a patina on the surface which, over time, becomes fully non-stick. The seasoned surface constantly builds up with use, protecting the surface from any rust and contributing to flavour when you cook.
What types of woks need to be seasoned?
Woks can be made from a number of different materials. Those made from carbon steel and cast iron, unless they come pre-seasoned (and many don’t), require seasoning before you can use them. This is because cast iron and carbon steel are both highly reactive and, when exposed to acidic ingredients, give off unpleasant, metallic flavours. They are also very prone to rusting, and a seasoned surface prevents both of these scenarios. Seasoning also produces a fully non-stick surface, making cooking a breeze. With care and proper washing, the non-stick patina will build up nicely with each use.
How do you season a wok for the first time?
- Wash it in hot soapy water to remove industrial oils and any dirt.
- Give the surface a scrub using a gentle scouring pad.
- Rinse well, then dry the wok thoroughly with a clean kitchen towel.
- Wrap any wooden handles in several layers of foil so they don’t get scorched, and turn your extractor fan on high.
- Heat the wok over the highest heat – it will darken and begin to smoke.
- Tilt and turn your wok, holding the different areas directly over the heat so the entire wok is heated and coloured evenly.
- Remove your wok from the heat and cool it.
- Use paper towel to generously coat the inside with a thin layer of a high smoke-point oil. (The smoke point is the temperature at which an oil will start to burn and break down). I recommend vegetable, canola or sunflower oil, which all have high smoke points.
- Place your wok back over high heat, then heat until the oil begins to smoke.
- Tilt and turn the wok so all the oiled areas heat and smoke; this is what seasons your wok.
- The wok should now have a dark, matte appearance all over the inside.
- You’ll need to repeat this process a number of times to build up the surface on a unseased wok.
What if my wok is pre-seasoned when I buy it?
Some carbon steel woks come pre-seasoned, which means they have been heat treated with oils to create a surface that’s ready to use, straight out of the box. A pre-seasoned wok does away with the need for an initial, intensive seasoning, and its naturally non-stick surface will keep building up with use. All you need to do when it is new is wash it in soapy water, rinse well, then heat it over medium heat until all moisture has evaporated. Then it’s good to go. You still need to look after your wok (wash it gently and dry it well between uses, using oil to season it before packing it away) to maintain and build the surface seasoning over time.
My wok is seasoned; now what?
Now that you’ve seasoned your wok, you need to maintain the surface.
- After each use, rinse it with water and lightly brush off any food residue; do not scrub or you will remove the seasoned surface.
- For any stubborn bits, try boiling some water in your wok and gently removing the stuck-on bits with a spatula.
- Use as little detergent as possible because it often contains acid that can damage the seasoned layer and cause rust.
- Dry your wok well on the stove, placing it over medium-high heat and using paper towel to wipe 2 teaspoons of vegetable oil over the interior to thinly coat it while it is hot. This will protect the surface and help build patina.
- Never put your wok in the dishwasher and always store it in a dry place, without stacking pans on top of it.
- Be patient. It can take 1-2 years of use to build up a proper patina and it will increase every time you cook in your wok.
