Carbon Steel Woks Instruction

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If you have a blue black wok or black wok, it has been seasoned, you only need to wash it, put it on fire to dry it, and apply some cooking oil over it.

If you have a silver wok, here is How to Season an SILVER iron wok:

Step 1:

Thoroughly scrub the wok inside and outside with detergent and a steel wool scouring pad to remove the manufacturer’s protective coating on a new wok, or the rust on an old one.

Rinse thoroughly with tap water.

Dry the surface with a towel or kitchen paper.


Set the clean wok over high heat.

While heating, it will change from shiny silver to blue, purple, red and, finally, blue black.

Move the wok slowly to heat from center to edge.

The whole heating will take about 15 minutes.

Step 3:

Wait for the wok to cool down and then oil it.

Reduce heat to low and let the wok sit over the heat, brush cooking oil on the cooking surface of the wok for about 5 minutes.

Using long-handled tongs to hold fat meat and slowly wipe the cooking surface of the wok for about 10 minutes. For vegetarians, please use your cooking oil to wipe it twice.

Remove wok from the burner and let it cool.

Step 4:

New woks may cause a slight metallic taste so we recommend you to stir fry some vegetables for the first time and dump them. After use, the metallic taste disappears.

Daily Care:

After use, please run hot water into it and clean the surface of the wok with a bamboo brush or scour pad. Since the oil on the surface will be lost, dishwasher detergent and wire wool are prohibited.

Afterwards please dry thoroughly with fire or paper towel.

If you accidentally burn food in the wok, it will be necessary to take steel wool and scour out the burnt material and then re-season the wok once again.


After cooking, wipe the wok/pan clean or wash the pan with hot water – dry thoroughly on the stove for a few minutes before applying a little oil while still hot. Do not use soap or detergent, unless there is a lot of fat residue. 

Carbon steel woks and pans need to be maintained and kept seasoned. If food starts to stick or the seasoning has been stripped, you may need to re-season your pan. Also, iron is reactive, so cooking with anything acidic (tomato sauce, vinegar) will strip the seasoning – not the end of the world, but something you’ll want to keep in mind.

To reestablish the protective iron oxide layer, clean the pan of any residual oil and heat it in the oven for about 20 minutes until it darkens in color – pans will blacken, but you may see tempered colors ranging from bronze to blue. Remove the pan, when it is cool at room temperature, apply a coat of oil (flax seed oil, coconut oil, or lard), carefully wipe the oil completely off with a paper towel.

Still have a question about our cast iron woks? Send a message to [email protected].

Please download below pictures for future use.

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