A carbon steel wok gets hot fast, cools down quickly when you add ingredients, and is much lighter to lift and toss than cast iron. It also has no synthetic coating. Instead, it develops its own naturally slick surface, called seasoning, as you cook. Here is how to build that seasoning and keep it in great shape.
What is seasoning?
Seasoning is a thin layer of oil that has been heated until it bonds to the metal and hardens. Each time you cook with a little oil, the layer gets a bit stronger. Over time the wok turns darker, food releases more easily, and the surface becomes more resistant to rust.
Before the first use
- Wash it. Scrub the new wok with hot water and a little dish soap to remove any factory oil, then rinse.
- Dry it on the stove. Towel dry, then place the wok over medium heat for a few minutes until every drop of moisture is gone.
- Apply a very thin layer of oil. Use a high smoke point oil such as canola, vegetable, peanut or grapeseed oil. Rub it over the inside with a folded paper towel, then wipe off as much as you can. It should look almost dry.
- Heat until it smokes. Heat the wok over medium-high, tilting it so the heat reaches the sides. The oil will smoke and the metal may begin to darken. Turn on your range hood.
- Repeat 2 to 3 times. Let it cool slightly, add another very thin coat of oil, and heat again.
Do not worry if the color looks uneven at first. Seasoning builds with every meal.
Cooking tips for a new wok
- Start with oily foods. Stir-fries, fried rice, shallow frying and sauteed vegetables help the seasoning develop.
- Preheat, then add oil. Heat the empty wok first, then add oil and swirl it around before adding ingredients.
- Avoid long acidic simmers at first. Tomato sauces, vinegar and citrus can strip young seasoning. Once the surface is well developed, short contact is fine.
- Do not overcrowd. Cook in batches so food sears instead of steaming.
How to clean a carbon steel wok
- Rinse with hot water while the wok is still warm and scrub with a soft brush or non-scratch sponge. A small drop of mild soap is fine.
- Do not soak it and do not put it in the dishwasher.
- Dry it completely, then warm it on the stove for a minute to remove remaining moisture.
- Wipe on a very thin layer of oil before storing.
What if rust appears?
A little surface rust is common if a wok is left wet, and it is easy to fix. Scrub the rusty spot with steel wool or a scouring pad until bare metal shows, rinse, dry on the stove, then oil and re-season using the steps above.
Which carbon steel piece is right for you?
- Carbon Steel Wok, 12": a flat-bottom wok with a wood handle, made for stir-frying on gas, electric, ceramic, halogen and induction cooktops. It is designed for stovetop use only.
- Carbon Steel Frying Pan: great for searing steaks, crisping potatoes and everyday frying, available in several sizes.
See the full carbon steel collection. If you prefer cookware that needs no seasoning at all, compare options in our guide Stainless Steel vs. Ceramic Nonstick.