Seasoning a new carbon steel or cast iron skillet/wok is an important step to create a natural nonstick surface, improve its durability, and prevent rust. Here's a general guide on how to season these types of cookware:
Clean the cookware: Before seasoning, wash the skillet/wok with warm water and mild dish soap to remove any manufacturing residue. Use a scrub brush or sponge to gently scrub the surface. Rinse thoroughly and dry completely with a towel.
Apply a thin layer of oil: Rub a thin, even layer of high-smoke-point oil onto the entire surface of the skillet/wok, including the exterior and handle. Suitable oils for seasoning include flaxseed oil, vegetable oil, canola oil, or grapeseed oil. Avoid oils like olive oil or butter, as their low smoke points can result in sticky residues.
Remove excess oil: Wipe off any excess oil with a paper towel. The goal is to create a very thin, almost invisible layer of oil on the cookware.
Preheat the oven: Place the skillet/wok upside down on the center rack of an oven preheated to around 400°F (200°C). Position a baking sheet or aluminum foil on the lower rack to catch any drips during the seasoning process.
Bake the cookware: Leave the skillet/wok in the oven for about 1 to 2 hours to allow the oil to polymerize and create a seasoned layer. The heat will help the oil bond with the metal surface, forming a natural nonstick coating.
Let it cool: Turn off the oven and let the skillet/wok cool in the oven. Avoid removing it while it's still hot, as it can cause burns.
Repeat the process: For best results, repeat the seasoning process a few more times, especially with cast iron, to develop a thicker and more durable seasoning layer. Each round of seasoning helps enhance the nonstick properties.
Regular maintenance: After each use, clean the skillet/wok with warm water and a brush or sponge. Avoid using soap, as it can strip away the seasoning. Dry it thoroughly with a towel to prevent rusting. Apply a thin layer of oil to the surface before storing to maintain the seasoning.
Remember, the more you use and maintain your carbon steel or cast iron skillet/wok, the better the seasoning will become over time. This creates a naturally nonstick surface and improves the cooking performance of the cookware.