How To Prepare A Wok?

Why Preparing a Wok Matters

A well-prepared wok performs better: food releases easily, flavours develop quickly and the pan lasts longer. Whether you have a carbon steel, stainless or non-stick wok, a little prep — cleaning, seasoning (if needed) and proper heating — makes a big difference to results and safety.

Know Your Wok Type

Before you start, identify the wok material — each needs slightly different care:

• Carbon steel — lightweight, great heat response; benefits from seasoning.
• Cast iron — retains heat well; also seasonable but heavier.
• Stainless steel — low maintenance but may stick more without oil.
• Non-stick — easy release, avoid high heat and metal utensils.

Cleaning & First Wash

If your wok is new, remove any factory oils or coatings first:

1. Wash with warm water and a little dish soap using a soft sponge — only for initial clean on new carbon steel woks.
2. Rinse and dry thoroughly to prevent rust.
3. If you’re refreshing an old wok, scrub off stubborn residue with a steel wool pad, rinse and dry.

Seasoning Carbon Steel & Cast Iron Woks

Seasoning builds a natural non-stick layer. Follow these basic steps for carbon steel or cast iron woks:

• Heat the dry wok on medium-high until moisture evaporates and the metal warms.
• Add a small amount of high-smoke-point oil (peanut, canola, rice bran) and spread it with a paper towel while using tongs.
• Keep the wok over heat until the oil slightly smokes and the surface darkens. Wipe off excess and repeat 2–3 times for a good base layer.

For stainless or non-stick woks, seasoning isn’t required; instead use light oil before cooking and avoid overheating non-stick coatings.

How to Heat a Wok Properly

Correct heating gives you that classic 'wok hei' flavour and prevents sticking:

• Preheat the wok until it’s hot — a few minutes on medium-high depending on your stove.
• Test by flicking a few drops of water — they should sizzle and evaporate quickly.
• Add oil and swirl to coat the surface before adding aromatics or ingredients.

Essential Tools & Utensils

The right utensils make wok cooking easier and kinder to the pan:

• Long-handled spatula or wok chuan for tossing and turning.
• Wooden or heat-resistant spatula for non-stick surfaces.
• Tongs for handling larger pieces and finishing touches.

Daily Care & Tips

• After use, wash quickly with warm water and a soft brush. Avoid soaking carbon steel in water.
• Dry immediately and rub a thin layer of oil on carbon steel or cast iron to prevent rust.
• Store in a dry place. If stacking, place a paper towel between pans to protect the surface.
• For stubborn residue, reheat with a little oil and scrape gently — then clean and re-oil.

Common Mistakes to Avoid

• Starting with a cold wok — food will stick and won’t sear properly.
• Using too much oil — wastes fat and prevents proper tossing.
• Applying harsh detergents to a seasoned wok — this strips the seasoning.
• Overheating non-stick woks — it damages the coating.

Final Tips for Great Wok Cooking

Keep recipes simple at first: high heat, quick cooking and prep all ingredients before you start. With practice, you’ll be able to control heat and timing for the texture and smoky notes that make wok cooking so rewarding.