How to Season Your Carbon Steel Wok

  • Make a well in the center of the charcoal and light
  • Heat your Egg to 350˚
  • Load in the bottom ring of your EGGspander (convEGGtor Basket)
  • Once egg is at temp
    • Load the wok into the ring and close the dome
    • Heat wok for 15 minutes or until wok starts to brown or discolor from heat
  • Carefully add 4-6 tbsp of higher smoke point oil
  • Using a towel folded into a small square
  • Carefully work the oil into the wok until there is nothing in the bottom of the wok
  • Leave the dome open and allow the wok to burn in the oil for 15 minutes
  • Repeat the above process 3-4 more times until the oil has “dried”
  • Using heat resistant gloves or tongs carefully remove the wok
  • Allow wok to cool for 45-60 minutes
  • Once wok is cooled, wipe out the wok with a warm cloth and dry
  • Lightly oil the wok and store in a cool dry place until use

How to Clean Your Wok – LIGHTLY SOILED

  • When finished cooking, allow wok to fully cool
  • Scrape out any food or debris
  • If Needed, add warm water and use a scrubbing pad scrub out wok
  • Wipe out wok with a wet cloth or towel
  • Dry wok with paper towel or towel
  • Lightly oil wok and store in a cool dry place
    • If you kept the wok shipping plastic, wrap wok in bag and allow bag to stick to oil layer

 

How to Clean Your Wok – HEAVILY SOILED

  • When finished cooking, allow wok to fully cool
  • Scrape out any food or debris
  • If Needed, add warm water, 1 drop of dish soap and use a scrubbing pad scrub out wok
  • Wipe out wok with a wet cloth or towel
  • Dry wok with paper towel or towel
  • Lightly oil wok and store in a cool dry place
    • If you kept the wok shipping plastic, wrap wok in bag and allow bag to stick to oil layer

 

Always follow manufacturer’s instructions before using any product.