How to Clean & Cure a Wok

A well-maintained wok provides a smooth, nonstick cooking surface that improves with time and use. Oil is absorbed into the wok during the cooking process, filling in any pores in the metal and leaving a shiny, dark patina on the surface. Proper cleaning and seasoning methods are necessary to maintain the nonstick patina and prevent rust or corrosion. Standing water, soap and harsh abrasives such as steel wool can remove the seasoning and leave the wok vulnerable to rust, stains and sticking. Always season a new wok before the first use and keep it clean with plain water.

Dish soap
Sponge
Cooking oil
Wok spatula
Paper towels

Instructions

- 1
  Wash the wok in hot, soapy water and scrub it thoroughly with a sponge.
- 2
  Rinse the wok with clean water and place it on the stove over low heat to dry.
- 3
  Open any windows and turn on an exhaust fan before seasoning the wok to ventilate any smoke or harsh fumes from the seasoning process.
- 4
  Turn the heat up to "High" and add 1 or 2 tbsp. of cooking oil to the dry wok. Spread the oil around the entire cooking surface with a wok spatula. Oils with a high smoking point, such as peanut or canola oil, will produce less smoke than those with a lower smoking point.
- 5
  Turn the pan to spread the oil evenly across the wok's cooking surface. When the oil begins to smoke and burn, turn off the burner and remove the wok from the heat.
- 6
  Wipe any excess oil from the cooled wok with dry paper towels. Repeat the seasoning process two or three times before using the wok for the first time.

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