How to Season a Wok at Home and Wok Maintenance (VIDEO)
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I use a wok to develop and cook many of my recipes and I love how it has inspired so many of you to consider buying your first wok! This simple tutorial will explain which wok (and wok tools) I recommend, how to season it for the first time, and how to continue maintaining it so you can use your wok for many years to come!
Watch The Video Below On How To Season a Wok!
A Note from CJ
Why You Should Season Your Wok
One of the biggest benefits of using a wok is wok-hei – this literally translates to “breath of the wok”. I would describe it as a unique and complex char, smoky flavor that can only be developed & achieved through wok cooking. Once you season your wok and it develops a patina of hardened oil that seals off the porous surface, the heat creates this incredible smokiness that makes your dishes so delicious!
My Pro Tip
Which Wok to Buy?
A carbon steel wok is my recommendation for anyone looking for a wok. When properly seasoned and maintained, it will be non-stick and build a beautiful patina over time. I still use my first wok from years ago!
- If you have an electric or induction stove, use a flat-bottomed wok. The hand-made nature of the wok means it will not be 100% flat – this is normal!
- If you have a gas stove, use a round-bottom wok (this is the exact one I use!) On gas stoves, it’s recommended you purchase a wok ring to ensure your wok does not slide around while you are cooking. I don’t use one because I lift my burner grate and place my wok in place.
When cooking with a wok, I strongly recommend using a wok spatula or wok ladle (depending on the dish) – it’ll be able to scrape up anything that might stick to the wok (and will add loads of flavor!) and help you handle all the food inside your wok. This is the one I personally use and I love the length and weight of it.
How to Season Your Wok for the First Time
You bought your first wok – congratulations! Before using it, it is crucial that you season it. Here is a step-by-step tutorial:
- Your brand new wok will be coated in a factory seal of oils and residue that needs to be washed off – use a mild detergent and a soft sponge. (Don’t wash the wood handle!) After washing, wipe it completely dry and place on your stove. (FYI water is your wok’s worst enemy, as it will rust the wok – never leave your wok wert!)
- Turn the heat to high – after a few minutes, the carbon steel will begin to change color to a dark brown or blueish color. You will start to see smoke, which means the residual manufacturer oils are burning off. Continue heating until the entire wok changes color. Tilt and rotate the wok as needed to ensure all areas change color – this should take about 10 minutes.
- Once the wok has completely changed in color, add a tablespoon of neutral oil (canola, vegetable, or avocado oil) and tilt the wok around until the oil is spread evenly across the surface area. Expect to see some smoke, as the wok will be very hot.
- Use a paper towel and continue to spread the oil – be very careful if using your hand! I reocmmend using a wok ladle or metal tongs to handle the paper towel. Continue to coat the wok with oil over medium low heat – you should see some smoke but more importantly, you should start to see a slick/glossy surface forming on the wok. That is what’s known as the patina or layer of seasoning and is what help makes the wok non-stick! Continue doing this for another 3-5 minutes until the entire surface area looks glossy (see image below).
My Pro Tip
Wok Maintenance
To properly maintain a carbon steel wok, you must keep it seasoned after everytime you are done cooking!
- After the wok is cooled, transfer it to your kitchen sink and rinse it with hot water, and use a soft sponge to scrub any residual food from the wok.
- Once the wok is clean, wipe it completely dry and transfer it to your stove over high heat. Similar to the initial seasoning process, add oil and spread it evenly throughout the wok.
- Wipe and spread it around your wok with a paper towel until you see the oil seep into the wok and there is no visible oil pooling at the bottom. Keep the wok over high heat for a minute or two until you see smoke, then turn the heat off. Let the wok cool and store it until you’re ready to cook again!
If you tried this Seasoning Your Wok or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
How To Season A Wok (VIDEO)
Equipment
- Wok (Round Bottom) Buy this if you have a gas stove!
- Wok Ring For Gas Stoves This will hold your wok in place over the gas burner (when your grates are removed)
- Wok (Flat Bottom) Buy this if you have an induction stove!
- Wok Ladle and Spoon These are high quality carbon steel tools I love!
Ingredients
- carbon steel wok, round bottom or flat bottom depending on your stove
- gas or electric stove
- neutral oil
- paper towel
- soft sponge with non-abrasive scrubber
Instructions
- Thoroughly wash your wok with hot water and mild dish detergent to remove the factory oil and residue. If your wok has a wooden handle, avoid getting the handle wet to prevent any warping of the wood. Wipe the wok completely dry.
- Set your wok on the stove over high heat. Heat all areas of the wok over the heat source until you see the carbon steel change color to a blueish color. Ensure all areas of the wok change color before proceeding to the next step.
- Add 1 tbsp of oil to the wok and carefully use tongs or a wok ladle to spread the oil evenly throughout the wok. Turn the heat down to medium low and continue heating until there is no visible oil left in the wok.
- Repeat this process after cooking with your wok to develop a greater layer of non-stick patina and have fun cooking!
Video
This How To Season a Wok Guide was originally published in June 2022, and updated in February 2026.
Was able to properly season my wok with CJ’s vids!
Oh wow can’t wait to try!
Thanks for all the info!
@sab.sters
Help! We got a carbon steel wok supposedly pre-seasoned. We still seasoned it but ubsure if we have done it properly. Can we start all over again? We only washed with water then put on high heat, seasoned with oil and then high heat again until the smoke alarm was set off. How do we know we have done it properly?
Hi Hazel – you can test it by frying an egg in a small amount of oil and it should slide around easily! Remember to re-season it each time after use and the patina will build overtime!
Hi CJ! Your description of how to season and care for your wok was super helpful! I am now ready to order a wok, but what are your thoughts on the pre-seasoned carbon steel woks? I noticed Craft Wok has some that are pre-seasoned and only need to final seasoning. Thanks in advance for your help!
Hi Brooke! I recommend buying the unseasoned wok and seasoning it yourself. The layers you create during the first seasoning and overtime will be better than the pre-seasoned treatment that is included on those woks. I hope that helps!
Thank you for detailed instructions on seasoning! I do have one question: should I also season outside of the wok?
You’re so welcome! Yes, you can oil the outside and do the same process for the first time. I don’t find it necessary to do the outside every time after cooking, but you certainly can!
Yayyyy!!! Thank you so much for this blog post. Super helpful. I just got my new wok for Christmas and I’m so excited to use it! I hope all is well in your kitchen CJ. Thank you for your content
Where can I find your video on how to season your brand new wok?
I’m working on this one and hope to get it out soon!
still waiting for the “how to season” and care for your wok video 🙂
It’s coming – I promise!