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How to Season a Carbon Steel Wok

Step by Step Guide

  1. Your Typhoon wok has a clear protective coating inside and out that must be removed before use. To remove the coating, immerse the wok in hot soapy water and leave to soak for 20 minutes. This will soften the coating making it easier to remove.

    Remove the wok from the water and using either a metal scouring pad or wire wool with lots of detergent, scrub the inside of the wok vigorously for about 5 minutes until all the coating has been removed. If the wok is to be used on an Induction, Ceramic or Halogen hob it is important to remove the clear protective coating from the exterior as the coating may melt and stick to the hob surface. Rinse and dry the wok carefully.

  2. Now you must season your wok before you start cooking. Place the wok on a medium heat and leave until hot. The wok will start to change colour.

  3. Keep rotating and tilting your wok so the heat reaches all areas

  4. Remove from the heat, let the wok cool down for a few minutes then add 1 ½ teaspoons of oil. A high heat oil is recommended such as vegetable or corn oil. Olive oil or sesame oil is not advised.

  5. Fold a sheet of paper towel to form a pad. Return the wok to the heat. Using tongs to hold the paper towel, wipe the oil around the wok. Allow to cool.

  6. Repeat steps four and five another 4 and 5 times until an even dark coloured film has developed inside your wok. This is your authentic non-stick surface.

    The more you use your wok, the better your food will taste and the easier it will be to use as the layers of flavour form a natural non-stick surface.

How to Season a Carbon Steel Wok How to Season a Carbon Steel Wok Video