Caring for Your Carbon Steel Wok
A well-cared-for wok only gets better with age. As the steel darkens from silvery grey to near-black, it becomes more responsive and less likely to grab your ingredients during a high-heat stir-fry.
Commit to the patina
The goal is to build a slick, non-stick surface over time; never soak the wok or leave it damp, as moisture is the enemy of carbon steel.
- Stiff bamboo or plastic brush
- Soft cloth or paper towels
- Neutral oil with high smoke point (grapeseed or canola)
- Gas or induction burner
What goes in.
- As neededNeutral oil (grapeseed, rice bran, or canola)
- OptionalKosher salt for scrubbing
Bone-Dry Finishing
After washing, place the wok back over a medium flame for two minutes to evaporate any microscopic water droplets that cause rust.
The method.
Clean after cooking
While the wok is still warm, scrub it under hot running water. Use a bamboo brush or a plastic scraper to remove food debris. Avoid steel wool and harsh detergents, which strip away your hard-earned seasoning.
Remove stubborn residue
If food is burnt on, boil a cup of water in the wok to loosen it, then scrub again. If that fails, pour in a handful of coarse salt and scrub with a paper towel; the friction will lift the residue without damaging the surface.
Dry completely
Wipe the wok with a cloth, then set it on the stove over low heat. Once the surface looks matte and dry, wait another 30 seconds.
Apply a protective film
Turn off the heat. While the wok is still warm, pour a half-teaspoon of oil into the center. Use a folded paper towel to rub the oil over the entire interior surface until it glows. Wipe away any excess oil so it doesn't become gummy.
Other turns to take.
Restoring a Rusty Wok
If rust appears, use a scouring pad or steel wool to scrub it back down to bare metal. Wash, dry thoroughly, and repeat the initial seasoning process from scratch.
When it doesn't go to plan.
Never put a carbon steel wok in the dishwasher.
If the wok feels sticky after oiling, you used too much; wipe it down more thoroughly next time.
The more you use the wok for searing or stir-frying, the faster the patina will develop.
The ones that keep coming up.
Can I use soap on my wok?
A tiny drop of mild dish soap is fine if you've cooked something particularly pungent, but avoid it for daily maintenance to preserve the patina.
Why is my wok turning different colors?
That is the seasoning. A mix of gold, brown, and black colors is normal and indicates a healthy, layered surface.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe