How to Season a Carbon Steel Wok in the Oven
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We want to spend a few posts on the equipment we use in our kitchen at home. A new carbon steel wok came into the house last weekend, so we're starting with how we seasoned it, which works just like seasoning cast iron: scrub off the factory coating, dry it over a burner, wipe on a thin coat of oil, and bake it in the oven. Ours took one round at 425°F for about 35 minutes and came out a beautiful gold.
The wok came from The Wok Shop on Grant Avenue in San Francisco's Chinatown. Brent's mom, Nancy, has been going there for years. We used the oven because it heats the whole wok at once, sides and all.
New out of the box, with the wooden handle off for the oven.
What We Used
- A carbon steel wok. If the wooden handle comes off, take it off. Ours unscrews.
- Dish soap and a scrub pad
- Paper towels
- A neutral cooking oil. We used canola.
- A sheet pan lined with foil, for the rack below the wok
- Oven mitts
Step 1: Scrub Off the Factory Coating
New carbon steel ships with a coating of oil or wax to keep it from rusting on the way to you. It has to come off first, because seasoning has to bond to bare steel. Scrub it hard, inside and out, with hot water, dish soap, and a scrub pad, then rinse it well.
Washing off the factory coating.
Step 2: Dry It Over a Burner
Towel it off, then set the wok over a burner on medium until every bit of water is gone. Bare carbon steel rusts quickly, so don't let it air-dry. I’ll say this again, carbon steel rusts quickly. I would make sure you move fast to dry the pan or wok.
Step 3: Wipe On a Thin Coat of Oil
While the wok is still warm, pour in a small amount of oil and spread it over the whole surface with a paper towel, inside and out. Then wipe it back until the steel looks almost dry. A thick coat pools and bakes into sticky spots.
Oil going into the warm wok.
Spreading the oil with a paper towel.
Step 4: Bake at 425°F for About 35 Minutes
Set the wok upside down on the center rack, with the foil-lined sheet pan on the rack below to catch drips. Bake at 425°F for about 35 minutes. Run the hood or open a window, since the oil will smoke as it passes its smoke point.
Tane Chan, who owns The Wok Shop, bakes at 400°F for about 20 minutes, until the wok turns bronze. We went a little hotter and longer and landed on the same color. If your wok's wooden handle doesn't come off, she suggests wrapping it in a damp cloth and then foil before it goes in the oven.
We pulled the wok out hot. Use oven mitts, and let it cool before the wooden handle goes back on.
What the Gold Color Means
The wok came out a warm golden bronze. That color is the first layer of seasoning. Carbon steel keeps darkening as you cook in it, toward brown and eventually black, and cooking with oil or fat adds to what's there.
Right out of the oven, before the first stir-fry.
Some guides call for several rounds in the oven before the first meal. I was fine starting with one.
Cooking in It Builds the Seasoning
The first thing we cooked in the wok was a pork and cabbage stir-fry, in beef tallow. From here, cooking with fat over high heat builds the seasoning.
The traditional Chinese way to break in a new wok works on the same idea. Cooks stir-fry Chinese chives or scallions in oil to work it into every part of the pan (Grace Young), and some rub the hot wok with pork fat instead (China Sichuan Food).
For searing and fast stir-fries, we reach for a spoonful of our 100% grass-fed beef tallow, which holds up to high heat. We cook with our rendered fats at home, in the wok and everywhere else.
Everyday Care
After cooking, rinse the wok with hot water and scrub it with a brush or soft pad. Dry it over a burner, then wipe on a thin film of oil if it's going to sit for a while. Early on, skip long simmers of acidic things like tomato sauce or vinegar braises, which can wear down a new layer. If a spot rusts, scrub it back to bare steel and give the wok another round in the oven. If the seasoning flakes, scrub that spot smooth and do the same.
Handle back on and ready for dinner.
FAQ
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Common questions
Can you season a wok in the oven?
Yes. Scrub off the factory coating, dry the wok over a burner, wipe on a thin coat of oil, and bake it upside down. We did ours at 425°F for about 35 minutes. Take off or wrap any wooden handle before it goes in.
What oil should you use to season a carbon steel wok?
A neutral oil like canola, peanut, or grapeseed. Oils high in unsaturated fat, like canola, bond into seasoning more readily. Keep the coat thin so it doesn't bake into sticky spots.
Why is my wok gold after seasoning?
Gold or bronze is the first layer of seasoning. The wok darkens toward brown and then black as you cook in it.
Can you season a wok with lard or beef tallow?
Some traditional Chinese break-ins use pork fat, and animal fats build seasoning too. They're higher in saturated fat than canola, so they bond more slowly. We use a neutral oil for the first round and cook in beef tallow after that.
How many times should you season a new wok?
We did one round in the oven and then started cooking. Some guides call for several rounds first. The seasoning keeps building as you cook with fat.
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