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Home / Tutorial / How to Season a New Wok

How to Season a New Wok

Tutorial

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How to Season a New Wok using lard and aromatic herbs and vegetables. High smoking point oil may be used as a substitute.

How to Season a New Wok using lard and aromatic herbs and vegetables. High smoking point oil may be used as a substitute. | MalaysianChineseKitchen.com #HowToSeasonAWok #HowTo #SeasonAWok

A carbon steel wok is an indispensable piece of cooking utensil in a Chinese kitchen. For people starting out on cooking Chinese dishes, the wok is the first piece of cooking utensil you learn to use because without a wok, there is no Chinese cuisine.

Which Wok Should I Buy?

I remember asking Mom what kind of wok I should buy when Paul and I got married. The choice of wok depended on the cooking style and size of the family. At that time, I opted for the standard 14 inch (35.5cm) carbon steel round base wok. Until the recent introduction of electric stoves, woks always had a rounded base for open flame cooking. The first wok that I purchased is still with us to this day.

Flat Bottom Woks for Electric Ranges

In Malaysia, the woks usually have 2 small metal handles. When we moved to the United States, I purchased a flat bottom 14 inch wok to be used on my electric range. At that time, I still persisted with the two small handle configuration. Recently, I wanted to employ a different style of stir frying that involved some tossing of the food in the wok. For this purpose, a long pan handle is much easier and safer than my previous wok.

I search the internet and read all kinds of reviews on woks available out there. I finally settled on this 12 inches/30cm Carbon Steel Flat Base Wok. It is manufactured in of all places, the United Kingdom! Who would have thought! It took a while to arrive from across the pond but it was worth the wait. This wok is currently out of stock but here is a similar one –> Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch that might interest you.

If you prefer a larger one, check out this Classic Series Carbon Steel Wok, 14-inch. It looks very similar to the one I purchased except that it has the additional steel ear handle.

Single handle 12 inch wok.

How to Season a New Wok

This 12 inches/30cm carbon steel flat base wok is of a lighter gauge which is perfect for my purpose. So far I have used it almost every day for a week because I love the size and feel of it. It handles really well. To season it, I scrubbed the wok inside out with steel wool and a little soap. Then I seasoned it in the traditional way using pork lard and aromatic herbs and vegetables.


Everyday Care for your New Wok

After the initial seasoning, it had a light patina (as seen in the video). I was delighted that it quickly darken after just one week of use. After each use I cleaned the wok with this 7 inch Bamboo Cleaning Whisk and just warm water. I did not use any soap. I dried it with a towel and place it back on the stove for a few minutes for any residual water to evaporate completely. Since it is still relatively new, I then moistened a paper towel with a little vegetable oil and rubbed the inside of the wok all over with the paper towel. I usually omit the last step with my other very well seasoned wok.

I know I am going to enjoy using this wok a lot and can’t wait for the day when it becomes totally seasoned. For now, I will avoid cooking highly acidic food in it so that a nice dark patina will form like my other wok.

Light patina after one week of use.

Get a Wok

If you are serious about cooking Chinese food, I highly recommend that you purchase a wok. It is very inexpensive as compared to all the other cookware out there. You can use it for stir frying, braising, and deep frying. Some people also use it for steaming although I personally prefer not to. If properly cared for, a wok will last more than a lifetime!

New Wok collage

I hope you find this tutorial on How to Season a New Wok helpful and will give it a try. Please subscribe to Malaysian Chinese Kitchen Channel for future tutorials and recipe updates.

How to Season a New Wok – Update (February 11,2020)

The patina on my single handle 12 inch wok has darken considerably after 3½ years of almost daily use. It works like a non-stick pan now and is a joy to use. I have had my double handle 14 inch wok for a much longer period of time but set it aside for a while. I only started using it again after I bought the single handle wok. Now, I use both regularly. The larger wok is great for frying rice and noodles.

Two very well seasoned woks.

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July 31, 2016 · 6 Comments

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Colorado, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Eric Wynkoop says

    June 1, 2017 at 8:34 am

    Dear Linda,

    Thank you for the wok seasoning information! I am wondering why ginger and chives are used during the seasoning process… What purpose does this serve? And, is there much difference if the ginger and chives are not used?

    Thank you,

    Eric

    Reply
    • Linda says

      June 1, 2017 at 9:32 am

      The idea is to use aromatics and since ginger and chives are often used in Chinese cooking, they are good choices.

      Reply
  2. Bobby Koh says

    June 26, 2017 at 9:37 pm

    Hi Linda, hello from St Louis, MO! Originally from S’ban, NS. New to your FB and enjoying your posts very much. I moved to the Midwest in the early 80s. Unfortunately there aren’t any Malaysian restaurants in my vicinity. KEep up the good work!!

    Reply
    • Linda says

      July 13, 2017 at 8:19 pm

      Thanks for saying “hi”, Bobby. Glad to hear you found my Facebook page. 🙂

      Reply
  3. Kim-Hoong says

    June 9, 2018 at 10:34 pm

    Hi Linda,

    I have been researching to get myself a proper wok and I have decided to go for a carbon steel wok.

    I have bought 1 wok in Malaysia but as the description is not straight to the point (in chinese), I am unsure if I have made the right purchase of carbon steel wok instead of iron cast wok.

    Can you advise on how to tell if a wok is made from carbon steel or iron cast?

    Reply
    • Linda says

      October 11, 2018 at 12:23 pm

      I prefer a carbon steel wok as cast iron wok of that size is way too heavy.

      Reply

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