Seasoning is simply oil baked onto hot iron until it turns into a hard, slick layer. Do it once before your first cook and your wok keeps improving every time you use it.
First-time seasoning (about 15 minutes)
- Wash off the factory oil. Hot water, a drop of dish soap and a scrub pad. Rinse well.
- Dry it on the heat. Put the wok on medium-high heat until every drop of water is gone.
- Heat until the color changes. Open a window and turn on the fan. Tilt and rotate the wok over high heat until the surface shifts to a blue-grey or bronze tone, rim to rim.
- Oil it thin. Lower the heat. With a folded paper towel held in tongs, wipe a very thin film of high-smoke-point oil (peanut, canola, grapeseed) over the whole inside.
- Smoke it. Keep heating until the oil smokes and stops, about 3–5 minutes, turning the wok so the sides get heat too.
- Repeat 2–3 times. Thin coats beat thick ones. Let it cool. You're ready to cook.
Tip: a classic first cook is to stir-fry scallions and ginger in plenty of oil for 5 minutes, then discard them. It helps build the first layer.
Everyday care
- Rinse with hot water and a soft brush while the wok is still warm. A little soap now and then is fine.
- Dry it on the stove for a minute, then wipe a few drops of oil inside.
- Never soak it, and never put it in the dishwasher.
- Acidic sauces (tomato, vinegar, wine) are fine for quick cooks once the seasoning is established. Avoid long simmers in the first few weeks.
Is this normal?
- Patchy or uneven color: yes. Seasoning evens out with use.
- Food sticking at first: yes. Preheat until the wok just smokes, then add oil, then food.
- A bit of rust: easy fix. Scrub it off with steel wool, dry on the heat and re-season that spot.
- Wooden lid feels dry: rub in a little food-safe mineral oil.
Stuck? Email us at support@hammerwok.com with a photo. We'll help.