Wok Essentials

Below are steps for seasoning a new wok. It will involve 2 burns, with an optional 3rd to get things off to a tastier start.

Scrub Wok clean with detergent & metal scrub, removing machine oil/grease
Burn #1: The Greying
- Put Wok on gas stove turned up to highest heat.
- Wok will turn “rainbow” in colour, then to dull matte grey.
- Heat all areas of wok evenly.
*optional* After burn#1, give it a quick wash to scrub any excess burnt machine oil off. CAREFUL, it will be HOT! Dry throughly.
Burn #2: The Oiling
- coat wok evenly in vegetable oil. Use paper towel to spread.
- Heat Wok on high again, all over till it turns black and there is no more smoke.
- This means oil has burned itself to form the first layer of seasoning.
Burn #3: The Aromatics (optional)
- This optional step helps get rid of any metallic flavours that may be lingering from the wok. It’ll form the 2nd layer of seasoning.
- Heat wok up on high with a tablespoon of vegetable oil.
- Add aromatics (sliced spring onions, garlic, and/or ginger)
- Fry until the oil doesn’t smoke anymore (don’t worry if the aromatics burn, you won’t be eating them.

Shouldn’t need to scrub heavily – the seasoning layers will make the wok non-stick.
Use soft sponge.
Detergents are ok – most people will say no but there really shouldn’t be an issue. Don’t use too much, and only when necessary.
Avoid metal scrubbers as they can remove seasoning layers. Use only for very stubborn stains but this shouldn’t be necessary. You can get chain mail scrubbers, which are safer for your seasoned wok.

Here are links to references videos used on

Salted Zebra