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How to Season Your Carbon Steel Wok
 

Please note – these seasoning instructions are only for carbon steel woks.

1.  Wash the entire wok in hot water with a tiny amount of detergent and a sponge or pad. 

2.  Don’t use anything abrasive on the inside of the wok.

3.  Rinse the wok thoroughly and dry it.

4.  Put the wok onto a high heat.

5.  Move the wok continually – turning it and tilting it so that it all gets over the heat.  Continue this until the wok turns a blue/yellow color.

6.  Take the wok off the stove and turn the heat down to medium.

7.  Now you need to coat the inside surface of the wok with oil.  You should need about 1 ½ teaspoons.  Be careful as the wok will be extremely hot.  A safe way to do it is with kitchen towel held in tongs – or use a heat-proof basting brush designed for barbecues.

8.  Put the wok back onto the medium to low heat for 10 minutes.

9.  Leave to cool slightly and then use fresh paper in tongs to wipe the oil off.  You will see black residue on the paper – this is what we want!

10.  Repeat the process until no black residue shows on the paper.  This may take 3 or 4 seasonings.

You are now ready to use your wok!

 

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