Seasoning a Wok (and Keeping It That Way)

A new carbon-steel wok needs its factory coating scrubbed off first (with soap and a scouring pad — this is the one time soap is fine), then dried and heated until it turns bluish and starts smoking. Wipe a thin layer of high-smoke-point oil over the entire surface while it's hot, let it smoke until the oil polymerizes into a black, glassy layer, then repeat 3-4 times. After that, wash it with just hot water and a soft sponge (no soap, which strips the seasoning), dry it immediately on the stove to prevent rust, and rub on a very thin film of oil before storing.

Sources & methodology: These tips draw on established food-science references — Harold McGee's food-science writing, America's Test Kitchen / Cook's Illustrated testing, Serious Eats' technique reporting, USDA food safety guidance, and peer-reviewed food-safety research (including UC Davis cutting-board studies) — not reworded recipe-blog consensus.