07/13/2026
Seasoning your carbon steel wok is the key to building a natural non-stick surface and protecting it from rust.
✅Save this guide for your next carbon steel wok!
Here’s how to do it with my carbon steel wok from Yosukata:
✨ Step 1: Wash the wok with warm water and a little dish soap to remove the factory coating. Dry it completely.
✨ Step 2: Place it over medium-high heat until it’s completely dry.
✨ Step 3: Apply a very thin layer of high smoke point oil (grapeseed, avocado, canola, or vegetable oil) using a paper towel.
✨ Step 4: Heat the wok until the oil starts to smoke. Rotate it so every part is evenly heated. The surface may darken or develop blue, brown, or black patches—this is normal.
✨ Step 5: Let it cool, then wipe off any excess oil.
✨ Step 6: Repeat the process 2–3 times for a stronger seasoning.
💡 With regular cooking and light re-seasoning when needed, your carbon steel wok will continue to develop a smoother, naturally non-stick cooking surface over time.
Care Tips:
• Avoid soaking the wok in water.
• Dry it immediately after washing.
• Wipe on a very thin layer of oil before storing if the wok won’t be used for a while.
