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This is a video on how to season a carbon steel wok. Step-by-step instructions listed below.

I am using a Joyce Chen 12" Flat Bottom Carbon Steel Wok. A new wok needs to properly seasoned before using for cooking. This will ensure that the wok will have a non-stick surface.

You will need a wok, dish soap, stainless-steel scrubber, paper towel, high smoke point oil like peanut oil, cooking spatula and thongs, some sacrificial aromatic vegetables such as onions or ginger or garlic or spring onions.

1. Wash the wok using hot soapy water. This is to remove some of the protective oil coating that the factory has coated the wok to prevent it from rusting. Rinse thoroughly, then dry with paper towel.
2. Place the wok on a burner and turn the flame to medium to ensure that all of the remaining moisture in the wok is removed completely.
3. Put flame on high. The wok surface will change color. This is the residual coating being burned off. It will turn dark, then to somewhat blue steel color. Keep turning the wok to burn off other spots so that the wok will be completely coating-free. You can tell this by the color change.
4. Once the burn-off is complete, let the wok cool down a bit, or if you are brave enough, pour water into the wok to cool it down, then gently wash with hot water and soft sponge to remove any residual debris. Rinse and wipe dry.
5. Return wok into stove and turn on the heat once more to completely dry the wok.
6. Pour a half cup of cooking oil, peanut oil if possible, into the wok. Stir the oil around to ensure that the surface of the wok is fully coated in oil. Add the aromatic vegetables and stir fry until charred. This will take around 15 to 20 minutes. You will notice that the wok will change color again, turning darker as it develops that wok patina.
5. Once the vegetables are charred, discard them and wash the wok with warm water. Towel dry and return the wok into the stove, turning on the heat once again to completely dry the wok.

Your wok is now seasoned! Before storing, wipe it with some oil to prevent it from rusting. Only wash it with hot water and never with soap to prevent the seasoning from being washed away. Use a soft sponge to remove any food bits that sticks. It will take a lot of cooking and use for the wok to develop that dark, non-stick patina, so just keep on using the wok. Good luck and have fun!

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