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CARE & MAINTENANCE
SEASONING THE WOK
1. Thoroughly clean and dry the wok before starting.
2. Heat the wok and apply 2 tablespoons of vegetable oil to the surface. Use a dry towel
or multiple layers of paper towels, held with tongs for safety, to rub the oil in a circular
motion. (Caution: The surface will be hot!)
3. Ensure the entire wok surface is evenly coated with oil, then allow the wok to cool to
room temperature.
4. Repeat this process twice, letting the wok cool completely each time.
5. Your wok is now seasoned and ready to use!
CLEANING THE WOK:
1. After cooking, wipe the wok clean using a paper towel or a dry towel.
• If the Wok is very dirty and requires a more thorough cleaning, wipe the Wok using
clean oil or a bamboo brush to scratch off any encrustations. Simply run water into Wok
and scrub away until residue is gone.
2. Dry the Wok thoroughly after cleaning.
3. When all residue has been removed from the Wok, repeat the seasoning process.
If a more thorough cleaning is needed:
1. Heat the Wok.
2. Add 2 tablespoons of vegetable oil and add several tablespoons of kosher salt.
3. Give Wok a hard scrub with a folded paper towel. (Caution: Surface Will be Hot!)
4. Cool the Wok.
5. Rinse under running water and dry thoroughly.
• Afterward, a light rub of vegetable oil can be applied to Wok once again.
Note: Cleaning a carbon steel wok reqires a different approach. The residues left on the
Wok’s surface after dry-wiping it will, over time, form a seasoned layer that enhances the
avor of your food.
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Wok
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Ventilation Slots
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