To season a wok, scrub off the factory coating, heat the dry wok until the metal changes colour, then wipe on a very thin layer of oil and heat it until it smokes. Repeat two or three times. The oil bakes into a dark, slick layer that stops food sticking and protects the metal from rust. It takes about 30 to 45 minutes and you only do it once, then keep it topped up as you cook.
Seasoning is for carbon steel and cast iron woks. Non stick and stainless steel woks do not need it.
What you need
- A carbon steel or cast iron wok.
- A neutral oil with a high smoke point, such as rapeseed, vegetable or groundnut oil. Avoid olive oil and butter, which burn and turn sticky.
- Kitchen paper and a pair of tongs to hold it.
- Washing up liquid and a scourer, for the first wash only.
- A well ventilated kitchen. Open a window and turn on the extractor fan, as there will be smoke.
How to season a wok, step by step
- Scrub off the factory coating. New carbon steel woks are coated in oil or lacquer to stop rust in the shop. Wash the wok inside and out with hot soapy water and a scourer. If the instructions say the coating must be burned off, heat the empty wok on high until the coating smokes away, then let it cool and wash it again.
- Dry it on the hob. Put the wok over a medium heat until every drop of water has gone.
- Heat until the colour changes. Turn the heat to high. Tilt and turn the wok so the base and sides all get hot, until the metal turns from silver to a blue grey or straw colour. This can take 5 to 10 minutes.
- Wipe on a thin layer of oil. Turn the heat down a little. Fold kitchen paper, dip it in a teaspoon of oil and, holding it with tongs, wipe the whole inside surface. The layer should look almost dry. Too much oil leaves a sticky finish.
- Heat until it smokes. Keep the wok on the heat until the oil smokes and darkens, about 5 minutes, moving it so the sides get heat too.
- Repeat. Let it cool for a minute, then wipe on another thin layer and heat again. Two or three rounds give a good base.
- Finish with aromatics (optional). The traditional Chinese finish is to stir fry a handful of sliced spring onions and ginger in a tablespoon of oil for a few minutes, pressing them around the sides, then throw them away. It helps the seasoning along and takes away any metallic smell.
The oven method
If your wok has a metal handle and a flat base, you can season it in the oven for a more even finish. Wipe a thin layer of oil over the whole wok, inside and out, and bake it upside down at 230C (210C fan) for an hour with a tray underneath. Leave it to cool in the oven, then repeat once or twice. Do not put a wok with a wooden handle in the oven.
How to look after a seasoned wok
- Wash it with hot water and a bamboo wok brush or soft sponge straight after cooking. A drop of washing up liquid now and then will not ruin good seasoning, but never leave the wok to soak.
- Dry it on the hob for a minute, then wipe on a few drops of oil while it is still warm.
- Cook oily, fried and stir fried dishes in the first few weeks. Each one adds to the seasoning.
- Avoid long, slow simmers with tomato, vinegar or wine until the seasoning is well built, as acid can strip a new coating.
A dark, patchy colour is normal and gets more even with use. Our guide to Asian kitchen tools covers the brush and spatula that go with a wok.
Fixing common problems
| Problem | Why it happens | What to do |
|---|---|---|
| Sticky or tacky patches | Too much oil, or oil not heated long enough | Heat the wok until the patch smokes and dries, or scrub it off and reseason that area |
| Rust spots | The wok was left wet | Scrub the rust off with steel wool, rinse, dry on the heat and reseason |
| Flaking black bits | A thick, uneven layer has built up | Scrub back to smooth metal and season again with thin layers |
| Food sticks again | The seasoning has worn thin | Do one or two rounds of oil and heat, then cook something oily |
Frequently asked questions
How long does it take to season a wok?
About 30 to 45 minutes on the hob, including the first wash. The oven method takes one to two hours, most of it hands off.
What is the best oil to season a wok?
A neutral oil with a high smoke point, such as rapeseed, vegetable or groundnut oil. Avoid olive oil and butter.
Do I need to season a non stick wok?
No. Non stick and stainless steel woks are ready to use. Seasoning is only for carbon steel and cast iron.
How often should I reseason a wok?
Only when food starts to stick or bare metal shows through. Regular cooking and a wipe of oil after washing keep the seasoning in good shape.
