Similar to a cast iron pan, you have to season your wok before using it for the first time so that it develops a so-called patina, which gives it a natural non-stick surface and protects it from rust.
Fortunately, seasoning your wok is a breeze!
- Wash the inside of your wok with hot water and a little washing-up liquid. Use a soft cloth for this (e.g. paper kitchen towel or sponge cloth). This is the only time your wok will come into contact with dish soap unless it gets rusty.
- Rinse off the detergent with hot water and dry your wok thoroughly.
- Now place your wok on the stove and heat it up strongly.
During this process, the color of your wok will change.
TIP: Pan and tilt your wok on the stovetop so the color changes higher up the edge as well. - Once your wok is evenly heated, remove it from the stove.
- Now add about 1 teaspoon of sunflower / rapeseed oil to your wok and use a paper towel to spread it over the entire inner surface of the wok.
Be careful not to get burned!
- Heat your wok over medium-low heat for about 10 minutes. This will produce smoke, so make sure your windows are open and the hood is on.
- Remove your wok from the stove again and rub it out with a new paper towel. There may now be black residues on this cloth.
- Repeat steps 5 to 8 until there is no more black residue on your paper kitchen towel and the inside of your wok has a golden-brown or black patina.
Your wok is now ready to use.
