Can You Re-Season a Wok Over and Over Between Cooking?

When you first buy a wok, you will need to clean it and season it with oil in order for it to perform properly. However, as you use the wok, especially if you use it everyday or multiple times per day, the cooking surface may need to be cleaned and re-seasoned every few weeks to a month as food particles build up in order to keep the wok cooking food uniformly. The process for cleaning and seasoning a wok is the same whether it is new or you are re-seasoning it.

Teakettle or saucepan
Sponge with a rough surface
Dish soap
Paper towels
4 tbsp. vegetable oil

Instructions

- 1
  Fill a teakettle or saucepan with cold water and bring it to a rolling boil over high heat on the stove. Pour the water into the wok in the sink and allow it to rest until it is cool, approximately 15 to 20 minutes.
- 2
  Empty the water in the wok and scrub the wok with a sponge with rough surface and dish soap. Remove as much built-up discoloration as possible from the wok under hot water. Rinse the wok thoroughly and dry it with paper towels.
- 3
  Place the wok on the stove and add 2 tbsp. vegetable oil. Heat the wok over high heat until smoking and carefully swirl the hot oil around to coat the sides of the wok.
- 4
  Add another 2 tbsp. of vegetable oil once most of the oil has evaporated and the inside of the wok has turned a uniform light brown color. Allow the wok to smoke for five to six minutes, swirling once per minute to coat the sides of the wok.
- 5
  Let the wok rest on the stove with the heat off for 30 minutes after the oil has completely evaporated from the wok. When the wok is fully seasoned, the sides should be a light brown or copper color and the bottom should be dark brown.
- 6
  Rinse the wok thoroughly with hot water and dry it with paper towels before storing. Do not use soap until the wok needs to be re-seasoned again.

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