How do I season 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.

Luckily, seasoning your wok is a breeze!

  1. Wash the inside of your wok with hot water and a little dishwashing liquid. Use a soft cloth for this (eg 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 dish soap 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: Swirl and tilt your wok on the stove so that the color changes further up the edge.
  4. Once your wok is evenly heated, remove it from the heat.
  5. Now add about 1 teaspoon of sunflower / rapeseed oil to your wok and spread it over the entire inner surface of the wok with a paper kitchen towel.
    Be careful not to burn yourself!
  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 extractor hood is on.
  7. Remove your wok from the stove again and wipe it with a new paper towel. There may now be black residue on this cloth.
  8. Repeat steps 5 through 8 until there is no black residue on your paper towel and the interior of your wok has a golden brown or black patina.

Now your wok is ready to use.

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Our flat original pasoli wok
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