Instructions for Cleaning & Care for Your Wok

Be the first to review
READY IN: 45mins
Recipe by mariposa13

I bought a Joyce Chen carbon steel wok, these are the instructions to season it, and basic care.

Ingredients Nutrition

  • 2 tablespoons cooking oil (vegetable, peanut, corn, or soy bean)
  • 2 cups hot water (only listed this b or c you have to have at least 2 ingredients)

Directions

  1. Initial Cleaning (before first use): remove the factory coating - to do this, fill the pan 1/2 to 2/3 full with water. Boil 5-7 minute Pour the water out of the pan. Immediately scrub with hot soapy water and harsh scouring pad. Caution - the pan is hot, handle with care. Scrub vigorously both inside and out, then rinse and wipe dry. Immediately season your pan.
  2. Initial Seasoning: rub 2 tbsp cooking oil over the entire surface of the pan. Place over medium heat for about 10 minute Using a paper towel, distribute the oil over the inside of the pan while it is heating. Tilt the pan over the burner so that the sides of the pan heat as well as the bottom. Caution - the pan is hot, handle with care. Remove the pan from the heat and cool. Repeat 3-4 times. Your pan is now seasoned and ready to use.
  3. Basic Care: wash with hot water only (no soap) and immediately dry thoroughly. Soaps or detergents will remove the seasoning. Remove burned food with a scouring pad and hot water. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean your pan, simply follow the initial seasoning instructions to restore to protective finish. If your pan becomes rusted, simply scour and re-season. A well-seasoned pan will naturally darken with use. Do not leave food in pan after cooking. Do not wash in dishwasher.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a