How to Burn-in a New Wok

The patina on the inside of a well-used wok indicates proper seasoning.

The versatility and ease of the wok has allowed them to endure for centuries as an effective cooking vessel in both professional and home kitchens. Just like you would with a cast-iron pan, you must also season a wok prior to using it to develop a nonstick coating. The nonstick coating forms during seasoning as the fat heats and polymerizes, filling the microscopic pores in the surface of the wok. After you initially season the wok, you don't have to season it again. Does this Spark an idea?

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Water
Metal scrubbing pad
Dish soap
Paper towels
Canola or peanut oil
Tongs
Basting brush

Instructions

Stove Top
- 1
  
  Fill the wok three-quarters full of water and place it over high heat. Boil the water for five minutes.
- 2
  
  Drain the wok and scrub the inside of it with a metal scrubbing pad and dish soap. This removes the protective coating sprayed on the wok during manufacturing.
- 3
  
  Rinse the wok with hot water. Scrub the wok again with a metal scrubbing pad and dish soap. Rinse the wok and dry it with paper towels and place it over high heat.
- 4
  
  Heat the wok until the interior develops a black color, approximately five minutes. Reduce the heat to low.
- 5
  
  Saturate several paper towels in canola or peanut oil and grasp them with tongs. Rub the interior of the wok with the paper towels and allow it to absorb the oil for 15 minutes.
- 6
  
  Rub the interior once more with oil-saturated paper towels and allow it to polymerize for 15 minutes over low heat. Wipe the wok clean with a wet paper towel.
Oven
- 7
  
  Heat the oven to 300 degrees F.
- 8
  
  Coat the inside of the wok with canola or peanut oil. Place the wok on a sheet pan and place it in the oven.
- 9
  
  Bake the wok for four hours. Use a basting brush every 30 minutes to reapply the oil to the sides of the wok as it pools in the bottom while baking.

Tips & Warnings

Only wash the wok with warm water and a towel after seasoning. Abrasives and soap wears away the nonstick coating created during seasoning.
Only season all-metal woks using the oven method - wood or plastic handles will burn.