How to Season a Carbon Steel Wok for Non-Stick Cooking
By Tramontina | Published: 2026-10-29
Category: How-to Guides
Learn how to season your Tramontina carbon steel wok for a natural non-stick surface. Step-by-step guide with tips for first use and long-term care.
Quick answer
To season your Tramontina carbon steel wok, wash off the factory coating, dry it thoroughly, heat it to expand the metal, apply a thin layer of oil, and bake it until it polymerizes into a dark, non-stick patina.
Why seasoning matters for carbon steel
Unlike non-stick pans, a carbon steel wok relies on a layer of polymerized oil—called seasoning—to create a smooth, food-release surface. Without it, food will stick and the wok may rust. With proper seasoning, the wok becomes more non-stick over time and develops a natural patina that adds flavor to stir-fries.
The Tramontina 36cm Carbon Steel Wok comes with a protective sunflower seed oil finish that is food safe. This is not seasoning, but a factory coating to prevent rust during shipping. You must remove it before building your own seasoning layer.
Trade-offs to know before you start
Seasoning takes about 30 minutes of active time plus cooling. The process will produce some smoke, so open a window or use your range hood. The first few uses after seasoning may still have slight sticking—patience is key.
The flat pan bottom of this wok makes it induction-friendly, which means you can season it on induction, gas, or electric cooktops. However, the wooden handle is not oven-safe, so you must season it on the stovetop, not in the oven.
How to season your Tramontina carbon steel wok
- Wash off the factory coating: Scrub the wok with hot water and a mild dish soap using a non-abrasive sponge. Rinse thoroughly and dry with a clean towel. This removes the sunflower seed oil finish and any dust from shipping. Do not skip soap—the factory coating must be removed completely.
- Heat the wok to expand the metal: Place the dry wok on your stove over medium-high heat for 3–5 minutes. You will see the metal change color and may notice a faint metallic smell. This opens the pores of the steel so the oil can bond. If the wok smokes heavily, the factory coating was not fully removed. Turn off the heat, let it cool, and wash again.
- Apply a thin layer of oil: Remove the wok from heat. Add 1 tablespoon of a high-smoke-point oil (such as grapeseed, avocado, or canola). Wipe the oil all over the inside surface with a paper towel, then use a clean paper towel to wipe off the excess. The surface should look almost dry. Too much oil will create a sticky, uneven seasoning. Less is more.
- Heat until the oil polymerizes: Return the wok to medium-high heat. Watch for the oil to smoke lightly—this is the polymerization process. Continue heating for 2–3 minutes after the smoking starts, then turn off the heat. Let the wok cool completely on the stove. If the wok smokes heavily or for more than 30 seconds, the oil layer was too thick. Let it cool, wipe it down, and start again from step 3.
- Repeat for a stronger seasoning: For best results, repeat steps 3 and 4 two to three more times. Each layer builds a darker, more durable non-stick surface. After the final layer, let the wok cool completely before storing. A well-seasoned wok will look dark brown or black. Do not expect a perfect black finish after one session.
Product facts
- Tramontina 36cm Carbon Steel Wok: Material: Carbon steel with sunflower seed oil finish. Food safe with wood handle. Flat pan bottom. Induction friendly. Aluminium rivets. Hanging loop: steel. The sunflower seed oil finish protects the wok during shipping but must be fully removed before seasoning. The flat bottom lets you use the wok on induction cooktops, and the wood handle stays cool during stovetop seasoning.
Tramontina 36cm Carbon Steel Wok
