A brand-new carbon steel wok is shiny, silver and gorgeous, but don't be fooled. You can't use this wok straight out of the box! The first step is to learn how to season a wok.
How to Season a Wok
Updated on Dec. 14, 2022
Anyone who makes stir-fry at home knows it’s one of the easiest, most flavorful ways to put dinner on the table in less than 30 minutes. Sure, you could use a regular 12-inch skillet, but why not do it right with a traditional carbon steel wok? These pans are similar to lightweight cast iron; they heat up quickly and evenly, and can reach hotter temperatures than stainless steel. Perfect for flash-searing meat and veggies! These are the best woks for your kitchen, according to our experts.
Unfortunately, you can’t use most woks straight out of the box. The first step to stir-frying like a pro is learning how to season a wok.
Why Do You Have to Season a Wok?
Some carbon steel pans come preseasoned, but like a cast-iron skillet, most of them require an initial seasoning step. The pan should come with a sticker announcing the seasoning requirement, along with a list of steps for how to do it. This process first removes the wax coating that keeps the pan from rusting during shipping. Then, you use heat to bond cooking oil to the pan’s surface, creating a patina layer that protects the steel.
You’ll end up with a black-seasoned surface on the pan that continues to develop as you use it. It not only creates a nonstick coating, but it also imparts something called wok hei to your food—a smoky, charred aroma that really takes stir-fries to the next level.
How to Season a Wok
The seasoning process is relatively simple, although it is slightly time-consuming. All in all, it will take 30 to 45 minutes, so we’d recommend setting aside a specific time to season your new pan.
You’ll need:
- Neutral cooking oil, like canola oil
- A good set of kitchen tongs
- Paper towels
Step 1: Wash the pan
When you’re ready, wash the pan with very hot, soapy water and a steel scrubbing pad to remove the manufacturer’s waxy or oily coating. Dry the pan thoroughly and place it on the stovetop.
Step 2: Heat the pan
Even though you scrubbed off most of the initial coating, we’d recommend opening a window and turning on your exhaust fan for this step. Some of the coating chemicals may remain on the pan, and breathing them in won’t make you feel great!
Once the room is nice and ventilated, place the pan on the stovetop and turn the burner on high. After a minute or two, you’ll notice the shiny surface on the wok start to turn a blueish-blackish color.
Step 3: Add the oil
When the wok is hot, add a teaspoon or two of oil. Hold a wadded-up paper towel with your tongs and use it to rub the oil over wok’s cooking surface, including the sloped edges. Discard the paper towel when the pan is evenly coated.
Step 4: Cook over medium-low heat
Reduce the heat to medium-low and cook the oil for 10 minutes. When the timer goes off, wipe off any remaining oil with a new paper towel and let the pan cool.
Step 5: Repeat until the towel is clean
Repeat the oil-and-heating steps until the final paper towel wipes off without any black residue. This should only take about three, maybe four, times total.
Now that your pan is seasoned, treat it like your favorite cast-iron pan. Clean it gently and always dry it thoroughly after using to prevent the finish from rusting. It’s not a bad idea to rub the surface with a thin layer of cooking oil before storing, either, just in case.
Find a Dish to Make in Your Wok
Easy Fried RiceThis easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. —Lori Schweer, Mapleton, Minnesota
Sweet and Sour PorkNo need for messy deep-frying! Our stir-fried sweet and sour pork recipe bathes chunks of tender pork, tangy pineapples and crisp vegetables in a flavorful sauce.
Quick and Easy Chicken Poke BowlThis chicken poke bowl is a great alternative when sushi-grade fish isn't in the budget. This is one of my favorite wok recipes because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio
These are the best woks for your kitchen, according to our experts.
Steak Stir-FryNo one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. —Janis Plourde, Smooth Rock Falls, Ontario
Cashew ChickenThis quick cashew chicken recipe is great as a weeknight timesaver that you won’t find yourself compromising on flavor. If you’ve never cooked with nuts before, prepare for a pleasant surprise. They really bring the best out of the chicken breast.Â
Grilled Zucchini Salad with Mediterranean DressingThis grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. —Rashanda Cobbins, Milwaukee, Wisconsin
Easy Pad ThaiSkip the takeout restaurant and give this easy pad thai recipe a try if you need an easy and quick meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Mushroom Pepper SteakBell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
Sesame Chicken Stir-FryWhen our children were little, my husband frequently worked late. This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids. —Michelle McWilliams, Fort Lupton, Colorado
Hamburger Stir-FryHere's a quick, easy teriyaki stir fry that uses hamburger instead of the traditional beef strips. It has a nice sauce and is different enough to be a treat for the taste buds! —Kathi and John Horst, Westfield, New York
Grilled Chorizo and Shrimp PaellaThis shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. It's one of our must-try wok recipes! — Daniel Bartholomay, Fargo, North Dakota
Pineapple Pork Stir-FryThere's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pepper SteakThis delicious pepper steak recipe is perfect if you're on the hunt for a quick, nourishing, flavor-packed meal for your next weeknight dinner. Look no further!
Shrimp Pad ThaiYou can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. —Elise Ray, Shawnee, Kansas
Orange Chicken Stir-FryMy husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida
Colorful Beef Stir-FryI really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? —Deb Blendermann, Boulder, Colorado
Stir-Fried Shrimp and MushroomsAfter a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.
Teriyaki Glazed ChickenI love to experiment with wok recipes. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. —Kelly Brenneman, Riverdale, California
Pork Cabbage Stir-FryThe ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania
Kung Pao ChickenMy family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia
Vegetable Barley SauteThis wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. —Taste of Home Test Kitchen
Thai Shrimp Stir-FryPeanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. —Jeanne Fisher, Simi Valley, California.
Mongolian BeefMy family—including my husband, who is truly a meat-and-potatoes guy—just loves this meal-in-one option. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. —Heather Blum, Coleman, Wisconsin
Sugar Snap Pea Stir-FryFresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen
Asparagus Tofu Stir-FryWith its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re new to tofu. —Phyllis Smith, Chimacum, Washington
Thai-Style BrisketHere's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. —Teri Rasey, Cadillac, Michigan
Vegetarian Pad ThaiWith this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.
Pork Veggie Stir-FryEven kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides.
—Laurel Reisinger, Saskatoon, Saskatchewan
Thai Beef Stir-FryA distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr,
Austin, Manitoba
