Seasoning a Wok With Ease

Seasoning a wok is the best way to prepare for convenient and conventional cooking. It is more of an art and less of an earthly task.

Woks are prone to rust and buildups of sticky foods, especially if not seasoned properly before usage. Seasoning a wok permits the food to glide smoothly over its surface. Iron and steel woks should be seasoned properly before use.

Stainless steel types need to be treated because they are less porous than iron. Corn and peanut oil are also ideal cooking oils for seasoning because they possess a high heating point. Some even prefer to season woks with the use of an oven.


To start the process, two methods for seasoning are used. The first method is to season a new one or to re-season an old and rusty wok. Below are steps you can follow:

1. Scrub thoroughly the inside and outside surfaces using soap and a steel wool scouring pad. It will remove the new wok's manufacturer's protective coating or even rust on an old wok. The initial coating of a wok prevents rusting during retail display.

2. Rinse with water.

3. For some coatings that are hard to remove, place the wok on a stove with water. Boil until the protective coating dissolves. Pour the water out and scrub with soap and steel wool.

4. Next, heat the wok over high heat until the edges are nice and hot. It will change from a shiny steel gray to blue, then purple to red. Then it will turn into black.

5. Smoke will appear. Turn on the ventilation fan.

6. Using a brush or a sheet of wadded-up paper towel, dip it into corn oil and coat the inside surface with a thin layer of oil. You can tilt the oil in all directions. This can make the surface shine upon each application.

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