Before you season the wok, it’s a good idea to ventilate your space. You’ll be heating the wok to a high temperature, and it may let off smoke and fumes. Open a couple windows, and turn on your range fan or a standing fan. [1] X Research source
Some newer woks don’t allow the water to evaporate. If that’s the case with your wok, just preheat the wok for one minute.
The best types of oils or fats for wok seasoning include peanut, canola, grapeseed, palm, and lard. [3] X Research source
You can add another tablespoon (15 ml) of oil if the vegetables start to dry out during cooking.
If your wok doesn’t change color at all during the cooking process, remove it from the heat after 20 minutes. Not all woks will change color. [5] X Research source
When the wok is cool enough to touch, rinse it under hot water and clean it with a sponge or cloth. Do not use soap, as this will remove the seasoning layer you just applied. [6] X Research source Dry the wok as best you can with a towel, and then place it on the stove over low heat. Allow the wok to warm up for about two minutes, until all the water has evaporated. This will ensure rust doesn’t form.
When your wok is still new, avoid cooking acidic foods in it until the seasoning layer is fully established. A carbon steel wok is the best because it conveys the most heat to the food. A cast iron pan would be a good substitute because it holds a lot of heat. It does not get hot and cool quickly. The same that you would want a carbon steel wok to do.
Use only clean and fresh water on your wok. Don’t use soaps, detergents, or other cleansers, as these can damage the seasoning. Don’t put a seasoned carbon steel wok in the dishwasher. Always wash it by hand.
Don’t use scouring pads or abrasive scrubbers on a seasoned wok, as they will damage the seasoning.
Drying the wok with heat is more reliable than with a towel, and will help prevent rust.
Wipe away excess oil with the cloth before storing the wok.
To re-season the wok, add some cooking oil or shortening to the warm wok. Swirl the oil around, then remove the wok from the heat. Use a cloth to rub the oil into the surface of the wok, and wipe away the excess before storing. Avoid using steel wool on your wok unless it’s to remove rust, because this removes the seasoning layer as well.
Cooking oil, such as peanut, canola, or grapeseed Aromatics, such as diced onion, garlic, and chilies Protein, such as meat, seafood, or tofu, cut into bite-sized pieces Vegetables, cut into bite-sized pieces Sauces and liquids, such as wine, rice wine vinegar, soy sauce, broth, or coconut oil Garnish, such as green onions, toasted spices, or nuts A spatula, serving plates or bowls, and eating utensils
If the water doesn’t evaporate at all, preheat the wok for a minute before adding oil.
Once the ingredients have been added, stir to coat the aromatics in the oil. Cook for 30 seconds to a minute to let the flavors permeate the wok.
When the protein is about three-quarters cooked, transfer it to a plate, leaving the wok on the heat.
To ensure your vegetables don’t get under or overcooked, add longer cooking vegetables, such as broccoli and carrots, to the wok first. As they start to cook through, add vegetables that require less time, like peppers and mushrooms.
Add enough liquid to coat the food, but not enough to drown it.
