The Best Way to Season Iron Woks!
1 Steel scrub
1 Soft scrub
1/3 cup canola oil, plus 2 tablespoons
6 ounces pork belly
1 paper towel
- This is a brand new carbon steel flat bottom wok. First, thoroughly clean the wok with dishwasher detergent, steel scrubber, and warm water. (All of the new iron woks, including both carbon steel and lightweight cast iron woks, have a protective layer on top, and it needs to be completely removed before using.) (I previously have a round bottom wok, but it doesn’t work with my portable stove even with its stand, so I got this flat bottom one.)
- After dying the wok, place the wok over high heat, heat it up until smoking, and turns color, about 10 minutes. Move the wok from one side to another so that the heat distributes evenly. (At this point, you may want to open up your kitchen windows and door, as the wok is going to release some nasty smell.) Then off the heat.
- Carefully pour in 1/4 cup of canola oil (you can also use other high smoking point oil), Use a metal utensil to place the pork belly in the wok, and wipe the wok all over for about 30 minutes. And turn to low heat once it’s cooler. Turn off the heat when the pan starts to smoke again. And repeat. (By doing so, we aren’t just seasoning the wok, but also continue to thoroughly clean the wok, so the pork belly is also like a cleaning scrub.) (You can also choose to add the pork belly without the canola oil, but the process will take an additional 20 minutes longer.)
- After 30 minutes, turn off the heat. The pork belly and the oil will look darker.
- Wash the wok with warm water and a soft sponge, we will not use dishwasher detergent on this anymore.
- Place the wok over high heat, and heat it until smoking. Turn off the heat.
- Dip a paper towel in canola oil. And wipe it all over the wok, including the bottom of the wok.
- Your wok is ready!