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Seasoning My Brand New Carbon Steel Wok : A Step-by-step Guide!

Step 1
Clean Wok with soap & water. (this will remove the protective oil coating)

Step 2
Dry immediately with paper towel to prevent rust

Step 3
Place wok over high heat. You will see it turn from silver to a bluish color. The entire work must change color before moving on to the next step so try to get all the edges.

Step 4
Turn off the heat and let it cool for 1-2 minutes. Then adjust the heat to medium-low and apply a high smoke point oil (I’m using avocado oil) and evenly apply the oil to the wok for 3-5 minutes or until there is no more oil.***This will cause a lot of smoke. Open windows and turn on ventilation or recommend doing this outside.***

You could repeat Step 4, but it is not necessary (the wok will get better the more cook with it)

Step 5
Cut up some old vegetables you plan to throw away. Add some oil to the wok and adjust to High-Heat. Stir for a couple of minutes then discard. This will help season the wok and get rid of any metallic taste.

Step 6 (Egg test)
Add a couple tbsp of oil and adjust the heat to medium-high heat. Add an egg and see if it sticks.

Step 7
Clean work with ONLY water. You can use a bamboo brush to take off any food that sticks to the work.

Step 8
Wipe dry and apply a light coat of oil

*****Maintenance tips******
-Clean wok with ONLY water as soon as you are done cooking. It will be harder to clean if you let the food sit in the wok for too long.
-Always wipe dry asap and apply a light coat of oil to prevent rusting.
-Don’t cook with anything acidic such as tomato or spaghetti.
-Continue to cook with your work. It will get better and better over time 🙂

Thank you for watching 💙

Gears used in this video
WOK [ Ссылка ]
Sony ZV1 [ Ссылка ]
Tripod [ Ссылка ]

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