While we think carbon steel is the best overall material for a wok, carbon steel woks do require seasoning before use. Here's how to to do it.
Course: How to and cooking methods
carbon steel wok
gas stove or outside burner(gas is best, though you can also do this on an electric stove)
oven mitt or dry kitchen towel
scrub sponge or scouring pad
paper towel(for wiping oil onto the wok)
If your wok has wooden handles, wrap them in heavy duty aluminum foil to prevent them from burning.
Set your wok on your stove set to the highest heat. Make sure you clear the stove area, because things will get quite hot. Keep a dry kitchen towel handy or better yet, a silicon/heatproof kitchen mitt in case the wok handles get too hot.
Once the wok heats up, it will start turning a dark brown color and begin to smoke. This indicates that the residual oils from the wok are burning off. Next, the wok will begin superheating and the impurities from those industrial oils will burn off. Tilt the wok to superheat one area at a time, until the entire wok surface has taken on a blue tint.
Turn off the burner. Carefully pour about 1 cup of water into the wok to cool it off.
When your wok is completely cooled, move it to your sink and give it a light scrubbing (you can use a small amount of dish soap). Rinse your wok thoroughly with clean cool water. You may see some dark spots in the metal from impurities in the carbon steel, but this is nothing to worry about.
Wipe down the excess water with a paper towel and place the wok back on the burner to dry it over medium high heat.
After the wok is thoroughly dried, add about a tablespoon of vegetable oil to the wok over low heat. Spread the oil around the wok by tilting it until you get an even coating. Turn off the heat and use a twice-folded paper towel to begin wiping down the wok. Use your wok spatula to start since the wok will be hot.
Repeat this process one more time ,and your new carbon steel wok is ready for cooking your favorite dishes!
How to Season a Wok by The Woks of Life. Recipe URL: https://thewoksoflife.com/how-to-season-a-wok/