How to Season Cast Iron Wok - Complete Guide
Cast iron wok that is well-taken care, would last years. Here is how we season cast iron wok in a restaurant, with adjustment so you can do it at home too!
Equipment
- Cast Iron Wok
Ingredients
- Oil (high smoking point)
- Detergent
- Scrub
- Paper Towel
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Instructions
Clean to remove residue
- Use detergent and scrub to clean your newly brought cast iron wok and rinse clean with water
Initial Heating to Remove Toxicity
- Heat up the wok to dry off any water.
- With a paper towel, spread the oil all around the top part of the wok. Heat it up until the oil reached smoking point.
- Then move the oil around the wok as you continue heating the wok over a low flame until the oil becomes thick.
- Clean away that layer of oil with detergent and water
First Seasoning Layer
- Dry the wok again with heat as well as wiping away excess water with a paper towel
- Add oil into the wok and spread it with a paper towel
- Continuously move the oil all over the surface area for 10 minutes
- Clean it again with detergent and water
Remove Stubborn Stain
- Again dry the wok with heat as well as wiping away excess water with a paper towel
- At stage, if there is any stubborn oil stain, use a wok spatula or any metal scrapper to scrap away the stubborn stain. Do this as you heat the wok over low flames.
- While the wok is still hot, add a bowl of water to remove all the stain
- Then clean with detergent and water.
Second Seasoning Layer
- Dry the wok again with heat as well as wiping away excess water with a paper towel
- Add oil into the wok and spread it with a paper towel
- Continuously move the oil all over the surface area for 10 minutes
- Clean it again with detergent and water
Dry and Final Coating
- Dry the wok again with heat as well as wiping away excess water with a paper towel
- Add oil into the wok and spread it with a paper towel
- Remove wok from the heat when the oil reaches smoking point
- Repeat this each time after using it to maintain the seasoning layer.