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 a carbon steel or lightweight Chinese cast iron wok, this step-by-step guide will show you how to prepare it for its first use. Seasoning not only protects the surface—it also enhances flavor and helps develop a slick, nonstick patina over time.

What you’ll need:

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 sliced ginger and scallions for a vegetarian option)
1 pair of tongs
1 piece of paper towel

Instructions

1. Clean the wok:

• This method is for a brand-new carbon steel or lightweight cast iron wok. Do not use it on enameled or nonstick cookwares.
• Use a steel scrubber, dishwasher detergent, and warm water to scrub the entire surface thoroughly.
• New woks are often coated with a protective factory layer (usually oil or wax) that must be completely removed before first use.
• Rinse well and dry completely.

2. Heat the wok:

• Place the clean, dry wok over high heat. Heat it until it begins to smoke and the surface changes color—this is called “blueing.”
• Blueing is normal and expected. It signals the protective layer is gone and the pores are opening to absorb seasoning oil.
• Tilt and rotate the wok during this process to ensure even heating, especially around the sloped sides.
• This step takes about 10 minutes. Turn off the heat once the entire inner surface is discolored and dry.

3. Season with pork belly (or ginger and scallions):

• Add 1/4 cup of high-smoking point oil to the wok.
• Use tongs to hold the pork belly and rub it all over the inner surface of the wok. This step seasons and gently scrubs the metal.
• If you prefer a vegetarian method, substitute with a handful of sliced ginger and scallions and stir-fry them in the hot oil for the same effect.
• Turn the heat to low. Keep moving the pork belly or aromatics around as the oil smokes lightly and the surface darkens.
• When the oil begins to smoke again, turn off the heat but continue wiping or stir-frying. Repeat the process for about 30 minutes.

4. Discard and rinse:

• After seasoning, discard the pork belly or aromatics and any remaining oil. (Do not eat them—they absorb residue and burnt oil.)
• Rinse the wok with warm water using a soft sponge. Do not use detergent.

5. Final heating and oil coating:

• Return the wok to high heat until it smokes again. This step tightens the metal and ensures it’s fully dry.
• Turn off the heat. Dip a folded paper towel into 1–2 tablespoons of high-smoke-point oil, and use tongs to wipe it over the entire interior and bottom of the wok.

6. Ready to use:

• Your wok is now seasoned and ready for cooking. The surface may appear patchy or slightly uneven—that’s normal.
• Use your wok regularly. With each use, especially with oily stir-fries, the seasoning will darken and become more nonstick over time.

Tips & notes

• Use high smoke-point oils: Avocado, grapeseed, peanut, or flaxseed oil work best for seasoning.
• Blueing is good: Heating until the wok changes color (“blueing”) means you’ve burned off the factory coating and the metal is ready to absorb oil.
• Pork belly is traditional: It seasons while scrubbing—but sliced ginger and scallions work well as a vegetarian option.
• Don’t use detergent after seasoning: Clean with hot water and a soft sponge only to preserve your patina.
• Avoid acidic foods at first: Tomato, vinegar, or long-simmered sauces can strip your fresh seasoning. Wait until a dark patina has developed.
• Good first dishes: Cook stir-fried rice, scrambled eggs, or noodles in the first few uses to build a stronger, nonstick layer.
• Re-season as needed: If your wok develops rust or loses its sheen, repeat this seasoning process to restore it.
• Ventilation matters: Use an exhaust fan or open a window—heating oil to smoking can trip alarms or irritate eyes.
• Works for carbon steel and Chinese cast iron: This method applies to both traditional carbon steel and lightweight Chinese cast iron woks. Do not use it on enameled or nonstick cookwares.