How to Season a Wok

CookingEasy9:345 steps

By ShowMeStepByStepPublished April 28, 2026Updated May 14, 2026

A new carbon steel wok is shipped with a protective oil that needs to come off before you can cook in it. After that, the wok needs a layer of black oxide built up - the actual seasoning - so food doesn't stick.

Kenji López-Alt's method is the simplest version of this: heat the wok bone dry until it turns dark gray-black, then rub on a thin layer of oil and wipe most of it back off. Unlike a cast iron skillet, you don't want thick polymer layers on a wok - they'll just flake off when you deglaze with soy sauce.

You'll need a new carbon steel wok, a high heat source (gas burner ideally), a paper towel, and 1-2 tablespoons of high-smoke-point oil (canola, peanut, vegetable - never flax). Takes about 15 minutes.

Step-by-Step Guide

Step 1: Heat the empty wok over high flame, tilting to expose every surface

5:25

Wash and dry the brand new wok thoroughly to remove any factory oil. Place it on your hottest burner and crank the flame to maximum.

The bottom of a wok heats fast, but the sides need help. Lift and tilt the wok so the flame licks up onto the sloped sides. If you're on electric or induction, a kitchen torch works - bring the flame to the wok instead of the wok to the flame.

Tip

A portable butane burner (15,000 BTU) is the best long-term solution if your home stove is weak. Same one works for high-heat stir-fry later.

Products used in this step

Kitchen TorchView product

Portable Butane BurnerView product

Carbon Steel WokView product

Step 2: Keep heating until the entire surface turns dark

6:00

The metal will start out shiny, then dull, then bluish, then dark gray, finally black. That color change is iron reacting with oxygen at high heat to form black oxide - the actual seasoning.

Keep going until the whole interior surface is uniformly dark, including up the sides. This usually takes about 10 minutes total. If any spot is still shiny, focus the flame there.

Tip

This step smokes and smells. Open windows, run the hood fan, and don't be alarmed - that's exactly what should happen.

Step 3: Turn off heat and rub oil all over

6:15

Turn off the burner. While the wok is still hot, dab a paper towel in 1-2 tablespoons of high-smoke-point oil and rub it all over the inside surface, including up the sides.

Then flip the wok and rub oil on every exposed exterior metal surface too. Any high-heat oil works - canola, peanut, vegetable, rice bran, grapeseed. Don't use flax oil, despite what cast-iron forums say. It flakes off woks.

Tip

The wok will smoke when you add oil even with the heat off. That's normal residual heat carrying off the volatile compounds in the oil.

Products used in this step

Canola OilView product

Long TongsView product

Step 4: Wipe most of the oil back off

6:35

Take a fresh, clean paper towel and rub it all over the wok like you're trying to wipe up a spill. The goal is to leave only the absolute thinnest film of oil possible.

If you can see streaks or a glossy puddle, you have too much oil. Excess oil turns sticky and gummy when you cook - the opposite of non-stick.

Step 5: Cook simple food first to build up the seasoning

8:30

The wok is technically ready. The seasoning still gets better with use, so start with forgiving cooks: scrambled eggs, fried rice, basic stir-fries, or deep-frying. Avoid acidic dishes (tomato, vinegar) for the first few cooks - they strip new seasoning.

Always pre-heat the wok on high heat before adding oil. A properly hot wok is what makes carbon steel non-stick, not the seasoning alone.

Tip

After cooking, rinse with hot water (no soap), wipe dry with a paper towel, and put back on the burner for 30 seconds to evaporate any remaining moisture. That's all the maintenance a well-seasoned wok needs.

Products Used

Kitchen TorchView Portable Butane BurnerView Carbon Steel WokView Canola OilView Long TongsView

❖ The Recipe

How to Season a Wok

Chinese

Serves

Seasons 1 wok

Prep

10 min

Cook

30 min

Total

40 min

Ingredients

5 items

1, new or strippedcarbon steel wok
2 tablespoonshigh-smoke-point oilgrapeseed, peanut, or flaxseed
1/4 cupkosher saltfor the initial scour

as neededpaper towels
2 cupsaromaticsginger, scallions, garlic - for the seasoning fry

Method

1
Step 1: Heat the empty wok over high flame, tilting to expose every surface. Wash and dry the brand new wok thoroughly to remove any factory oil.
2
Step 2: Keep heating until the entire surface turns dark. The metal will start out shiny, then dull, then bluish, then dark gray, finally black.
3
Step 3: Turn off heat and rub oil all over. Turn off the burner.
4
Step 4: Wipe most of the oil back off. Take a fresh, clean paper towel and rub it all over the wok like you're trying to wipe up a spill.
5
Step 5: Cook simple food first to build up the seasoning. The wok is technically ready.

Your Guide

J. Kenji López-Alt

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