How to Season and Care for a Carbon Steel Wok
Carbon steel cookware needs seasoning before first use. This process builds a natural protective layer that prevents rust and improves cooking performance over time. Once properly seasoned and cared for, it becomes one of the most reliable pieces in your kitchen.
If you're still deciding which pan is right for you, read our guide on how to choose a wok for cooking.
Why Does Carbon Steel Need Seasoning?
Carbon steel is not coated. It starts as bare metal, which means it can rust and food may stick if used untreated.
Seasoning creates a thin, bonded layer of oil on the surface. Over time, that layer darkens and becomes more naturally non-stick.
How Do You Season a Carbon Steel Wok for the First Time?
Seasoning is a simple heat-and-oil process that bonds oil to the surface.
Step 1: Wash and Dry
Wash thoroughly with warm soapy water to remove the factory protective coating. Dry completely — moisture causes rust.
Step 2: Heat to Remove Factory Coating
Place the pan over high heat until fully dry. You may notice the surface darkening or changing colour — this is completely normal. Rotate the pan over the heat to ensure the entire surface is evenly heated.
Step 3: Apply a Thin Layer of Oil
Use a high smoke-point oil such as vegetable, canola or grapeseed oil. Apply a very thin layer across the entire interior surface.
Step 4: Heat Until Light Smoke Appears
Return to the heat and allow the oil to smoke lightly. Continue rotating so the oil bonds evenly across the surface.
Step 5: Cool and Wipe
Allow it to cool completely and wipe away any excess oil. Repeat the process 2–3 times for best results.
Over time, the surface will darken further — that’s exactly what you want.
How Do You Clean Carbon Steel After Cooking?
Cleaning should be simple and gentle.
- Wipe out with a damp cloth or paper towel
- Or rinse briefly with hot water
- Avoid soaking
- Dry completely before storing
- Lightly oil the surface if storing for an extended period
Avoid the dishwasher.
Can You Use Soap on Carbon Steel?
Soap can strip the seasoning layer. If you accidentally wash with soapy water, you will simply need to re-season before using it again.
Why Is the Surface Turning Dark or Patchy?
This is normal. Carbon steel naturally darkens as it builds seasoning. Uneven colouring in the beginning will even out with regular use.
How Often Should You Re-Season?
You only need to re-season if food begins sticking significantly, rust appears, or the surface has been stripped. Otherwise, regular cooking strengthens the surface.
