How to Season a Chinese Wok

How to Season a Chinese Wok the right way is essential if you want to cook authentic stir-fries with excellent heat retention and naturally nonstick performance. Whether you’re working with carbon steel or cast iron, this step-by-step guide will show you how to prepare your new wok for its first use. Seasoning not only protects the surface—it also enhances flavor over time.

Tools:
Dishwasher detergent
1 steel scrubber
1 soft sponge
1/3 cup high-smoking point oil, plus 2 tablespoons
6 ounces pork belly (or substitute with scallions and ginger)
1 pair of tongs
1 piece of paper towel

Instructions

1. Clean the wok:

• This is a brand-new carbon steel flat-bottom wok. Start by scrubbing it thoroughly with dishwasher detergent, a steel scrubber, and warm water.
• New woks often come coated in a protective factory layer that must be completely removed before use.

2. Heat the wok:

• Dry the wok completely. Place it over high heat and heat until it starts smoking and changes color—about 10 minutes.
• Move the wok around to ensure even heat distribution. Turn off the heat once evenly discolored.

3. Season with pork belly:

• Pour in 1/4 cup of high-smoking point oil. Use tongs to hold the pork belly and rub it all over the inside surface of the wok.
• Turn heat to low and continue wiping the surface. Once the wok starts smoking again, turn off the heat but continue wiping.
• Repeat this process for about 30 minutes.

4. Discard and rinse:

• After seasoning, discard the pork belly and leftover oil. (Do not eat the pork belly.)
• Rinse the wok with warm water using a soft sponge. Do not use detergent at this stage.

5. Final heating and oil coating:

• Place the wok back on high heat until it smokes again. Turn off the heat.
• Dip a paper towel in 1 to 2 tablespoons of high-smoking point oil and wipe it over the entire surface—inside and bottom.

6. Ready to use:

• Your wok is now seasoned and ready to use. Enjoy stir-frying with confidence!

Tips & notes

• Choose the right oil: Use an oil with a high smoke point like avocado oil, grapeseed oil, or peanut oil.
• Pork belly is traditional: It seasons while also helping scrub off any residue—ginger and scallions are a vegetarian-friendly alternative.
• Skip detergent after seasoning: Only use hot water and a soft sponge when cleaning a seasoned wok to preserve the coating.
• Repeat as needed: If your wok loses its sheen or develops rust, re-season it using the same process.