New Wok

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
6,608
Location
Southeast US
I purchased this carbon steel Babish wok on Amazon. There was no mention that it was pre-seasoned. However, googling and searching it is supposed to be pre-seasoned. It looks pre-seasoned.
I am getting so much conflicting information with regard to seasoning. The instructions do recommend seasoning in a couple of very easy steps. Both cook top and oven, but are in conflict with what I am reading.
Some say the factory seasoning should be stripped away and should be re-seasoned in many steps. I guess my question is what should I do? Follow the manufacture's instructions, or follow one of the many YouTube videos on seasoning a wok.
1718203654168.jpeg
 
If the manufacturer's instructions recommend seasoning the wok before use, you can follow their guidance and prepare the seasoning. However, if the instructions don't mention pre-seasoning, you can simply start cooking on the wok without any additional processing.
 
Looks like some kind of coating on the carbon steel. For me personally, that wouldn't work. The surface really needs to be carbon steel and nothing else. This allows the polymerization to take place resulting in a Teflon like coating that also adds to wok hei that is so fundamental to Chinese and Asian stir fries. I have 2 Chinese woks both carbon steel about 30 yrs old, love them, and of course this is just my opinion.

When the manufacturer says to remove or strip away the factory coating, that was for rust that might happen during the storage and shipping process and yes that needs to be removed, but what that means is, it's actually, carbon steel.
 
Last edited:
Looks like some kind of coating on the carbon steel. For me personally, that wouldn't work. The surface really needs to be carbon steel and nothing else. This allows the polymerization to take place resulting in a Teflon like coating that also adds to wok hei that is so fundamental to Chinese and Asian stir fries. I have 2 Chinese woks both carbon steel about 30 yrs old, love them, and of course this is just my opinion.
It is supposed to be pre-seasoned. It is carbon steel.
 
It is supposed to be pre-seasoned. It is carbon steel.
I get that, but the surface appears to be coated with a non stick material, i could be wrong, but that is what I meant by saying it's not carbon steel. It's like a stainless steel fry pan that's non stick, it's stainless but it has a non stick coating.
 
It is supposed to be pre-seasoned. It is carbon steel.
Ok, so I found that wok on the internet and apparently it has a carbon steel surface, it fooled me I must say, so what ever that even and dull finish is I'm not quite sure. It also says it's rust resistant which if it was bare carbon steel it would rust so maybe that color and coating is for that, just a guess, but here's what it says;

ITEM#: 43557691
Reach food influencer-slash-guru status with the Babish 14-inch Carbon Steel Wok. Made from strong carbon steel, this piece distributes heat evenly and is perfect for frying and stir-frying. Over time, it absorbs oil, creating a patina to build a naturally nonstick capability for easy food release and cleanup. It features a hybrid shape with a sturdy, flat bottom that rests well on the grill and on any stovetop. Riveted handles offer safe and secure grip for easy transport from stovetop to table. With proper care and seasoning, this piece will serve up delicious meals for years. Handwash only. • Heavy-gauge, carbon steel for rapid and even heat distribution perfect for frying and stir-frying • Efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup • Riveted wooden handles provide strength and stay cool to the touch • Safe on the grill and on gas, electric, ceramic, glass, and induction stoves • Handwash only

It didn't say it was pre-seasoned anywhere in this advertisement as well. Interesting. :)
 
Last edited:
Whichever way you want to go, I find that preparing fatty foods help.
Using it for deep frying a couple of times will definitely season it.
Avoid acidic foods.

I do not take as much care of my carbon steel compared to my cast iron
 
It's just like the pre-seasoned cast iron pans, which it seems most are lately. Nothing wrong with them - they have just started the seasoning. Just treat them like they have a coating or two, and continue to build up the layers.

Yes, seasoning is a gradual process, not a one time task. Like you said, the manufacturer gets the process started, and gives you something to build on. With proper use and care, that seasoning gets better and better over time.

I would use it as-is, and see what happens.

CD
 
Last edited:
When I bought our carbon steel wok a few years ago, it came with some kind of coating, I'm guessing to prevent rust, and the instructions said to wash it with soap and water, dry thoroughly, then season before use.
 
When I bought our carbon steel wok a few years ago, it came with some kind of coating, I'm guessing to prevent rust, and the instructions said to wash it with soap and water, dry thoroughly, then season before use.

My carbon steel pans, which I wish I hadn't purchased, came with a coating of paraffin wax that needed to be scrubbed off before seasoning.

CD
 
I get that, but the surface appears to be coated with a non stick material, i could be wrong, but that is what I meant by saying it's not carbon steel. It's like a stainless steel fry pan that's non stick, it's stainless but it has a non stick coating.

Ok, so I found that wok on the internet and apparently it has a carbon steel surface, it fooled me I must say, so what ever that even and dull finish is I'm not quite sure. It also says it's rust resistant which if it was bare carbon steel it would rust so maybe that color and coating is for that, just a guess, but here's what it says;

ITEM#: 43557691
Reach food influencer-slash-guru status with the Babish 14-inch Carbon Steel Wok. Made from strong carbon steel, this piece distributes heat evenly and is perfect for frying and stir-frying. Over time, it absorbs oil, creating a patina to build a naturally nonstick capability for easy food release and cleanup. It features a hybrid shape with a sturdy, flat bottom that rests well on the grill and on any stovetop. Riveted handles offer safe and secure grip for easy transport from stovetop to table. With proper care and seasoning, this piece will serve up delicious meals for years. Handwash only. • Heavy-gauge, carbon steel for rapid and even heat distribution perfect for frying and stir-frying • Efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup • Riveted wooden handles provide strength and stay cool to the touch • Safe on the grill and on gas, electric, ceramic, glass, and induction stoves • Handwash only

It didn't say it was pre-seasoned anywhere in this advertisement as well. Interesting. :)
In the instructions, it says it can rust if not seasoned and cared for properly.
Yep. No mention of it being pre-seasoned anywhere. But it clearly is.
Whichever way you want to go, I find that preparing fatty foods help.
Using it for deep frying a couple of times will definitely season it.
Avoid acidic foods.

I do not take as much care of my carbon steel compared to my cast iron
I used my last wok for deep-frying and it did keep it in very good shape.
When I bought our carbon steel wok a few years ago, it came with some kind of coating, I'm guessing to prevent rust, and the instructions said to wash it with soap and water, dry thoroughly, then season before use.
Yes, the instructions say to wash with warm soapy water, dry on stove and season. The seasoning they publish is 2 steps only. Not as many as would be needed with a wok that was not pre-seasoned.
It also weighs 5 pounds! A bit heavier than I expected. It's very solid and the wooden handle can be removed.
 
In the instructions, it says it can rust if not seasoned and cared for properly.
Yep. No mention of it being pre-seasoned anywhere. But it clearly is.

I used my last wok for deep-frying and it did keep it in very good shape.

Yes, the instructions say to wash with warm soapy water, dry on stove and season. The seasoning they publish is 2 steps only. Not as many as would be needed with a wok that was not pre-seasoned.
It also weighs 5 pounds! A bit heavier than I expected. It's very solid and the wooden handle can be removed.
That's exactly what I found confusing, the coating? Is that what your referring to?
 

Latest posts

Back
Top Bottom