Remove protective coating

A new, uncoated wok will come right out of its packaging with an industrial coating on it. This coating, though non-toxic and safe, is purely to protect your wok from dust and moisture during storage and shipping. It is not the same as a non-stick coating and must be removed.

To remove the protective coat, fill the wok 2/3 full of water and set it to boil on your range for 5 minutes. Once the boil is done, empty the wok and wash it in warm water with a mild dish soap using a scouring pad. It may take some time to completely remove the coating. Thoroughly scrub the inside and outside of the wok’s basin. Now, rinse the wok and dry it very thoroughly. Leave no moisture that could lead to rust.

Season Before You Stir-Fry

The first season of your wok should be done before its first use. Seasoning is a method of bonding a very thin layer of cooking oil to the surface of your wok using heat. By doing an initial season and subsequent care and seasonings, a dark brown patina will develop on your wok. This patina will provide a non-stick surface for cooking, enhance the flavor of your food, and protect it from rust.

The most popular way to season a wok is using a stovetop burner set at high heat. If your wok has wooden handles, be sure to cover them with aluminum foil to prevent them from being scorched. Also, this method will produce a lot of smoke, so don’t be alarmed, but do turn on those fans and vents.

Put your wok on a burner turned to high heat. Once the wok is hot, pour a small amount of cooking oil onto a paper towel and rub it evenly over the entire surface of the inside of the wok. Canola or vegetable oils work best for wok seasoning. Use a set of kitchen tongs and an oven mitt to protect yourself. The oil will produce a lot of smoke. Once the smoke has burned off and stopped, repeat the process a minimum of three to four times on both the inside and outside of the wok until the entire wok basin has darkened. Wait for your wok to cool down before handling.

Now you have seasoned the most important piece of cookware for Asian cuisine. Remember that maintaining the patina means avoiding soap. To clean your wok you will only need to rinse with hot water and wipe it out with a sponge. Adding hot water to your wok while it is still hot is a great way to remove stubborn food. Be sure to completely dry your wok before it is stored. Adding a very fine layer of oil to the inside of the wok basin before storing will help prevent rust.