How do I season a new carbon steel wok?

Scrub off the factory coating with hot soapy water and steel wool. Dry completely over heat. Heat the wok until it changes color (blue-grey). Add a thin layer of high-smoke-point oil. Swirl to coat and let it smoke for 2-3 minutes. Repeat the oil-and-smoke process 3-4 times. The wok is now ready. Seasoning improves with every cook.

Why is my stir-fry soggy instead of charred?

Three common causes: too much food in the wok at once (overcrowding prevents searing), wok not hot enough before adding food, and ingredients not dry enough. Cook protein in batches, heat the wok until it smokes before adding oil, and thoroughly dry-pat all ingredients before cooking. Proper wok hei requires screaming hot metal and small batches.

Best Woks 2026