How to Season a Carbon Steel Wok ⎮Joyce Chen 12 inch Wok.
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Published 2019-09-29
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!
All Comments (21)
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When i finally have the time i will follow this instruction to the T. Thank you for taking the time to show this
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Hands down the best tutorial of how to season a carbon steel wok. I followed your instructions exactly on a 14" Joyce Chen wok and it came out perfectly. I enjoyed doing it so much that I wanted to buy another pan just to season it. Haha
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Thank you!!! I followed the instructions on the packaging for seasoning but have never been able to achieve non stick with my wok, can't wait to try this!!!!!
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The most uncomplicated instructions how to season a wok. Thank you.
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Thank you, I just used your method on a Helen Chen 8" wok. It worked very nicely.
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excellent demonstration, Thanks !!!
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You did a good job seasoning!
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Very simply put...thank you.
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So simple thank you!
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Thanks for the demo. 👍🏼 liked
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Great Demonstration! Appreciate the tips.
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Thank you for the knowledge. Great video!
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Very Good!
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Thank you!
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Thanks so much for sharing
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The best so easy compared to other vids
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was able to get the older joyce chen 12" wok with the black square handle w/o support handle, it was an amz warehouse sale for 20bucks and now i am complete... hahaha i have cast iron pan and ss all clads but this wok after seasoning is just amazing, i find stuff to cook even when i am not hungry kkkkk
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I bought the same brand, 14" one. This is super helpful!
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ayos kabayan
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Great video! Is it the same process to burn off the manufacturers coating with an electric element stovetop?
