How do I burn my wok? | pasoli

How do I season my wok?

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!

  1. 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.
  2. Rinse off the detergent with hot water and dry your wok thoroughly.
  3. 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.
  4. Once your wok is evenly heated, remove it from the stove.
  5. 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!
  6. 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.
  7. 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.
  8. 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.