Seasoning an iron wok

Well what I do is, apply oil all over the iron wok.
Then heat it up till smoking hot.
Let it cool back on its on self.
then I will soak it in the kanji,
that we get after cooking the rice.

Clean it and soak again.
Then remove and clean well.
See that there is no moisture.
apply oil and keep airy.


After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool.

Always pat wok dry with a paper towel.

Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.

Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it.


So far all my iron items do not have any iron smell.