This work can be a bit of a project (and we welcome any kind of a project these days tbh), since every time you cook with its uncoated carbon steel, you’re adding something to it. You’re helping to evolve this traditional round-bottom wok by developing a unique seasoning (or patina) that coats the surface with every meal. No seasoning will age in quite the same way, nor will any carbon steel surface darken at the exact same rate or pattern. Typically, within a few months of sizzling up stir fry, the carbon steel will turn black, like a cast iron pan. Sure, like any project, this work will require a bit more effort. But it’ll be worth it, especially as it returns meals packed with complex umami flavors seared into meats and charred into veggies. And that effort? It’s pretty straightforward. Just be sure to clean up soon after cooking (this is not a pan to soak overnight), wipe away any leftover moisture (we like to throw the wok back over a flame for a hot minute), and then finish by working generous dabs of vegetable or castor oil over the surfaces. Your work will soak up all that love and attention, thanking you for years of delicious dedication.
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