How to season a wok in the oven – Quick and Safe Method to Use

A wok may be one of the most useful pieces of cookware in any kitchen, especially for stir-frying meats, vegetables, and seafood quickly over high heat. But it requires a bit of attention to care for it. You can season your wok by following the step-by-step guide in this page article on how to season a wok in the oven.

To season a wok in the oven, place it directly on your oven rack. Turn the oven to 350 degrees Fahrenheit to heat over high heat until it becomes super hot. Then coat it with oil and place it back in the oven for at least 20 minutes. Remove it from the heat, wipe it clean with soap and water, then rinse it well. Dry the wok again before you cook in it to remove any residue left behind from cooking spray or oils.

Seasoning your wok in the comfort of your own home without removing it from its ring is the best. Woks are often the last thing to be seasoned in a kitchen. The light, carbon steel of the wok allows it to develop natural nonstick properties through seasoning with oil, water, and heat.

How to season a Wok in the Oven – Step by step guide

how to season a wok in the ovenFirst, wash the wok with warm water and soap to remove the factory oil or any grease that comes with it. This act will only make further seasoning activities successful.

  1. Preheat your oven to 450 degrees Fahrenheit
  2. When you’re done preheating the oven, line a sheet pan with aluminum foil and set it aside.
  3. Coat the entire interior of the wok coat with lard or oil, also do the same on the exterior in other to have a whole seasoning.
  4. Put the lined sheet pan into the bottom of the oven while you place the oiled wok at the top rack of your oven.
  5. Bake the wok at 400 degrees for 20 minutes, then let cool.
  6. Rinse the wok with warm water and use a soft sponge dipped in dish soap. Hot wok handles are unsafe. After washing, you must dry the wok thoroughly on a stovetop to remove any residual moisture.

There are other methods which you can use to season wok apart from the oven method.

Stovetop Seasoning Method

To season your new wok, heat the empty wok over high heat until a drop of water dances across its surface and then rub some oil into the bottom of it. Olive oil can be used for this purpose. Then, heat the wok on the stove for about 15 mins, turn off the stove heat to allow the wok to cool down slowly. This process can be likened to seasoning a cast iron pan.

If you love using a wok for cooking, then you should know that its surface requires regular seasoning in order to keep it from rusting and looking dull.

Salt Seasoning Method

The salt seasoning method is an original method and the best seasoning method for seasoning woks. It makes the nonstick effect of woks last longer. The excellence of this seasoning method is that it can be used with any type of woks, whether they are made from carbon steel, cast iron, or stainless steel.

Using our Salt Seasoning Method, all you need to do is wipe clean the inside of the wok, then coat it evenly with salt. Place the wok on the stove over medium heat to allow the salt to heat up, and once hot, brush away any remaining granite particles using a bamboo brush. The wok is now ready for cooking! The Salt Seasoning Method works like magic, allowing food to be seasoned in its own natural juices.

 This seasoning should last for several months, so it’s important to be prudent with your usage. At first, use caution when seasoning the wok as it might stain light-colored kitchens; however, you can learn how aggressively to season your utensil after a few uses.

Types of Woks

Types of WoksA wok can be traced to over 2,000 years ago when iron became the predominant cooking vessel. With the addition of a lid during the Yuan Dynasty era, it became a common household kitchen tool.

Carbon steel wok

A carbon steel wok is an essential cooking tool for Asian-style cooking. Ideal for stir-frying, pan-frying, stewing, and steaming, a wok’s wide shape makes it easy to cook large batches of food. The pan’s concave shape also creates an ideal environment for searing meat, giving ingredients a delicious smoky char. 

Woks that are made from carbon steel are perfect for cooking; Carbon steel is a material that distributes heat evenly across the pan’s surface. They can also be lined with a nonstick coating to make cleaning easier. It’s important to wash carbon steel cookware by hand and not in a dishwasher machine.

Stainless steel wok

A stainless steel wok is a Chinese stir fry pan with a circular bottom and two looped handles. It is used predominantly in Asian cooking to prepare savory dishes such as chow mein, fried rice, chow fun, chow yuk, bak mein, and other meals.

Each type of stainless steel wok has its own benefits, but they are generally less expensive than their other metal counterparts. Stainless steel is very versatile, able to withstand high temperatures, making it ideal for an array of cooking styles and food types.

Each type of stainless steel wok has its own set of benefits, but they are all generally less expensive than their other metal counterparts. Stainless steel is very versatile, able to withstand high temperatures, making it ideal for an array of cooking styles and food types.

Cast iron wok

A cast iron wok is a circular-shaped vessel that can be used in place of a saucepan for cooking. Its rack-style handles are perfect for hanging from a hook when not in use. Cast iron wok is an extremely versatile piece of kitchen equipment, so it’s no wonder it’s been a staple for centuries!

A cast iron wok is a must for Chinese and Thai cooking. Ideal for stir-frying and deep-frying – quick and easy, it uses less oil and saving you money, and also makes sure that nothing burns into the wok itself, making it easier to keep clean than nonstick pans.

The easiest way to cooking in a wok is high heat. If you are cooking on high heat, always keep the lid handy. Try not to use cooking spray, as this will make it harder to control the food during stir-frying. When using a wok, you should never fill it up all the way. Cooking with less metal will make it easier for you to control your food without worrying about dropping it into the hot oil or water right away.

Tips on how to use a wok

Tips on how to use a wok

  • The shape of the wok allows the cook to toss food from side to side without spilling foods from the sides of the wok.
  • It makes stir-frying easy.
  • If you are cooking on high heat, always keep the lid handy.
  • A wok can double as a steamer because of its wide shape.
  • It heats up quickly, retains heat well.
  • You can use it over a fire, stovetop, or hot plate.
  • It is versatile and very stable cookware that can be used to distribute heat evenly over the food.
  • When using a wok, you should never fill it up all the way.
  • Try not to use cooking spray, as this will make it harder to control the food during stir-frying.
  • It can be used for both stir-fry and braise ingredients.

How to Season a Wok with Oil

You can use this method to give your brand new Wok a seasoned finish.

First, you will clean the Wok before seasoning. After the Wok is clean, you should prepare for the first season. Some Woks come with some vegetable oil, so it is okay to use the Wok directly. If your Wok is brand new, make sure it is clean and free of any remains before proceeding to the next step.

Second, heat the Wok until it is smoking hot. Coat the surface with cooking oil thoroughly and evenly.

Then cook the oil till it turns dark golden brown and smoke comes out of the oil. Turn off heat, let the Wok cool down completely, and wipe off the oil on a paper towel. Now your Wok is ready. 

What Happens If You Don’t Season a Wok

If you don’t season your Wok regularly, you may have problems sticking; the food just can’t get the perfect crispy without the seasoning layer. The seasoning layer creates a slick oil barrier so that the food won’t stick too much and become crispier.

Seasoning your Wok not only provides a natural non-stick coating for your cooking surface but also gives your Wok an attractive look and extends the life of your Wok.

It also enhances the seasoned surface, making it more resilient, easier to clean, and increasing its longevity.

How to Clean a Wok with Salt

Washing your Wok with salt is one of the easiest ways to clean it. The salt helps to cut through any grease or food that may be stuck on the Wok and allows you to rinse it off. Never use a scouring pad or harsh chemicals to avoid damaging your Wok. 

First, you need to place 2 cups of ice cubes in a frying pan. Then add 1 teaspoon coarse salt to the ice cubes. Stir the mixture well until it melts and becomes watery. Add a tablespoon of dishwashing liquid (any type will do) and stir well again. 

Rinse with water and allow it to dry before storing

How Do You Remove Black Stains from a Wok?

First, it is important to understand that Chinese-made cast-iron woks use a different casting and production process than the more familiar Western-style cast iron cookware. Because of this difference, some of us have been disappointed when we first began using our Wok; when food is cooked over time, it will leave black residue in the Wok.

To remove black stains from a wok, get a metal pad from your local hardware store heat it up on your stove; after a couple of minutes, pour in some hot water (not boiling) onto the metal pad and hold the pad right over the top of the black spot on your Wok. 

The steam that forms will help wash off the black stain. Repeat if necessary until all of the colors are gone.

How Do You Get Sticky Residue Off a Wok?

If you have some water and a nylon scrubber, you can easily clean off the residue from your Wok. First, lightly sprinkle the bottom of a warm wok with salt. Then use some water and a nylon scrubber to scrub down the Wok. The hot water loosens the residue, and salt helps polish it away. If the residue is still there, then repeat this process.

Another way is to use an abrasive pad or add just enough vinegar to cover the bottom of your pan, heat it up and then remove it using a green scrubber pad.

Frequently Asked Questions

How long does it take to season a wok?

There are no simple steps and guide for determining how long it will take to season a wok. Woks are made from various materials, and some are thicker or thinner than others. Thickness is what determines how heavy the wok is. A heavy wok will take longer to be season than a lightweight wok. The more the surface area of the wok, the longer it takes to season.

Can you season a wok in the oven with a wooden handle?

Yes, it is possible to season a wok in the oven with a wooden handle. You can use any wok in the oven as long as you cover it with a sheet of aluminum foil before putting it in the oven. You can also season your wok on top of the stove instead of in the oven. Since your wooden handle is only wood and not plastic or silicone, you don’t have to worry about melting. 

How do you season a new wok?

To season a new wok, clean it thoroughly. Put two tablespoons of vegetable oil inside the wok over medium heat. Swirl the wok for about 30 seconds to coat it with oil, then remove it from the heat. The wok is now ready to use.

Can you put wok in the oven?

Yes, a wok can be put in the oven. It’s a good job. But you have to pay a little attention to storing them after cooking or before cooking. Because the temperature in the oven goes up and down a lot, so for a long time holder, it is not easy to work with your wok. But short time cooking is still okay.

Conclusion

The easiest and best way to season a wok for cooking is in the oven. With just a little bit of oil, our step-by-step guide on how to season a wok in the oven and the time your wok will be ready for use. Seasoning a wok will make it nonreactive and ready to use with any type of food. It is easy and can be done quickly.