Below are seasoning instructions for two different types of woks: "uncoated" and "preseasoned." For the best results, please follow the instructions for the type of wok you are going to season.

Uncoated Wok Seasoning and Care

Initial Cleaning • The protective factory coating on your pan must be removed before first use. Fill your pan one-half to two-thirds full with water. Boil for 5 to 7 minutes. Pour the water out of the pan. Immediately scrub with hot soapy water and a harsh scouring pad. CAUTION: This pan is hot... handle with care. Scrub vigorously both inside and out, then rinse and wipe dry. Immediately season your pan as directed below.

Initial Seasoning • Rub 2 tablespoons cooking oil (vegetables, peanut, corn or soy bean oil) over the entire interior surface of the pan. Place over medium heat for about 10 minutes.

Using a pair of tongs gripping a paper towel, distribute the oil over the inside and outside of the pan while it is heating. Tilt the pan over the burner so that the sides of the pan heat as well as the bottom. The pan will darken. CAUTION: This pan is hot... handle with care. Remove the pan from the heat and cool. Repeat 3 or 4 times. Your pan is now seasoned and ready to use.

Basic Care • Wash with hot water only and immediately dry thoroughly. Soaps or detergent will remove the seasoning. Remove burned food with a scouring pad and hot water. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean your pan, simply follow the initial seasoning instructions to restore the protective finish. If your pan becomes rusted, simply scour and re-season. A well-seasoned pan will naturally darken with use. Do not leave food in pan after cooking. DO NOT wash in the dishwasher. 

Preseasoned Wok Seasoning and Care

Initial Seasoning • Rub 2 tablespoons cooking oil (vegetables, peanut, corn or soy bean oil) over the entire interior surface of the pan. Place over medium heat for about 10 minutes.

Using a pair of tongs gripping a paper towel, distribute the oil on the inside of the pan while it is heating. Tilt the pan over the burner so that the sides of the pan heat as well as the bottom. The pan will darken. CAUTION: This pan is hot... handle with care. Remove the pan from the heat and cool. Repeat 3 or 4 times. Your pan is now seasoned and ready to use.

Basic Care • Wash with hot water only and immediately dry thoroughly. Soaps or detergent will remove the seasoning. Remove burned food with a scouring pad and hot water. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean your pan, simply follow the initial seasoning instructions to restore the protective finish. If your pan becomes rusted, simply scour and re-season. A well-seasoned pan will naturally darken with use. Do not leave food in pan after cooking. DO NOT wash in the dishwasher.

You can cook on your preseasoned griddle right away but we recommend additional seasoning to enhance performance. To further season the griddle, rub 2 tablespoons cooking oil (vegetable, peanut, corn or soy bean oil) over the entire cooking surface of the griddle. Place over medium heat for about 10 minutes. Using a pair
of tongs gripping a paper towel, distribute the oil over the cooking area and walls of the griddle while it is heating. The griddle will change color. CAUTION: This griddle is hot. Handle with care. Remove the griddle from the heat and cool.

Repeat 3 or 4 times. Note: The seasoning will not be a uniform color over the entire pan. It is normal to have lighter and darker spots as the griddle is further seasoned.

Oven Seasoning Method

If you have an electric or induction stove or the process of seasoning your griddle over an open flame sounds intimidating, you are still able to season your griddle using your oven. Seasoning your griddle starts the process of developing a natural non stick patina, just like a cast iron skillet while also protecting it from rust. Over time and with continued use, the patina will continue to develop and is a great alternative to non stick coatings. While the griddle is pre seasoned we recommend that you apply at least one additional layer of seasoning to jumpstart the seasoning process.

Before starting the seasoning process, it is important to clean and dry your griddle thoroughly. After washing the griddle ensure that the griddle is dry by heating it on the stove to evaporate any residual moisture.

 To season your griddle, you will need a neutral, high smoke point oil such as grapeseed oil, canola oil, or vegetable oil. Do not use flavored or low smoke point oils like coconut oil, avocado oil, or olive oil. You will also need a paper towel (or dish towel) for applying the oil, and an aluminum foil covered sheet pan placed on the bottom rack of your oven to catch any drips.

Preheat your oven to the listed smoke point of the oil you will use. Using a paper towel (or dish towel), apply a very thin layer of oil over the entire surface of the griddle (inside and out). Wipe off any excess oil as applying too much oil can result in a sticky surface.

Place the griddle upside down into the preheated oven, positioning it over the foil lined baking sheet on the lower rack. Leave the griddle in the oven for one hour.

After an hour, turn off the oven and allow the griddle to completely cool. The seasoning process can be repeated multiple times until the desired seasoning level is achieved. Your griddle is not ready to be cooked in.

After cleaning and before storing, apply a very thin layer of oil to the griddle to protect it during storage.

 If at any time your seasoning is damaged, simply follow the steps above to re-season and restore the protective seasoning layer.