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Follow these simple instructions on how to season a carbon steel wok. (How to Season a Carbon Steel Wok | Easy Japanese Recipes at JustOneCookbook.com) Carbon Steel – My Choice of Wok I’ve been interested in purchasing a good wok that I can use for a very long time. After searching high and low for the perfect wok in the market, I finally picked up this (http://amzn.to/2xIF2Lt) 14-inch carbon steel wok several months ago. The wok is similar to the one that my mom has been using faithfully in her kitchen for many years. When my wok arrived, I couldn’t hold my excitement for the piece of cookware I have been waiting for and immediately put it in good use. In the past, I had used (http://amzn.to/2gspxjN) Calphalon stainless steel stir fry wok from Costco. The price was great, but after cooking with it many times, I realized the heat distribution of the wok is not optimal. Then I purchased the (http://amzn.to/2etzCwe) All-Clad stainless steel stir fry pan , which has 5-ply bonded construction with stainless steel, aluminum, and a thick copper core for even heating . It worked fairly well and I immediately noticed the difference in heat distribution which was the problem with my first wok. The drawback of the pan though is food tends to stick unless you put enough oil, and it doesn’t develop the desirable char taste to foods. All in all, the All-Clad pan is still a good and convenient cookware. I actually enjoy using it. If carbon steel is not your choice, I highly recommend this. Here’s a quick glance at the differences between a carbon steel wok and the other types of woks Woks are made of different materials with various price range, sizes and shapes. Selecting the right wok for your cooking can be as confusing as buying a car if you are not familiar with it or cook with one before. Luckily, a good, reliable wok happens to be the least expensive cookware you need to invest in the kitchen. Carbon Steel Wok VS. Non Stick, Stainless Steel, and Cast Iron Woks Weight – Carbon steel is a lighter material compared to stainless steel or cast iron. For stir frying, carbon steel wok is ideal since it is easier to maneuver for picking up and flipping the ingredients in rapid motion. Heat distribution – Carbon steel wok heats up quickly and transfers the heat evenly. The foods get a nice sear in seconds the moment they touch the heated wok. Non stick woks, on the other hand, cannot handle high heat, which is least ideal for any foods that require cooking in high temperature. For cast iron, it takes longer time to heat up and cool down, which can be problematic for stir fry or dishes that require flash cooking. Durability –  If you take good care and use it frequently, carbon steel wok will form its own nonstick coating and last you a lifetime. Rust may occur if you do not use the wok regularly, but that doesn’t mean you have to replace it with a new one. To remove the rust, you just need to rust it off and re-season the wok again. Versatility – Amongst the different woks, carbon steel wok is one of the most all-around cook pans you can imagine. In addition to stir-frying, it is also great for steaming, deep frying, shallow frying, boiling, blanching, smoking and so on. And above all, the beauty of a carbon steel wok is its ability of imparting a nice char flavor to the foods you cook in. In Japanese kitchen, wok is called a chūkanabe 中華鍋 as in Chinese pot. Just like the Chinese, we believe that a good working wok is best for stir fry dishes such as (https://www.justonecookbook.com/stir-fry-vegetables/) Yasai Itame (stir fry vegetables), (https://www.justonecookbook.com/tan-men/) Tan-Men , (https://www.justonecookbook.com/shrimp-fried-rice/) Shrimp Fried Rice etc. The hot wok, fast motion and working synergy that give foods a concentrated flavor and aroma is incontestable. (How to Season a Carbon Steel Wok | Easy Japanese Recipes at JustOneCookbook.com) Carbon steel woks arrived from the factory are covered in an anti-rust coating. There are many different ways to “burning” the wok to get rid of the coating. I recommend seasoning the wok OUTSIDE of the house to be safe. It will create a lot of smoke, and you don’t want that inside your house. Once the seasoning is done, you just have to make sure to use the wok as frequent as you can. Like a good pal in the kitchen, the more you use it, the better it gets. How to Season a Wok What You Need: 1 unseasoned 14-inch carbon-steel wok dish soap stainless steel scrubber sponge (I use Japanese tawashi brush) 1 cup high smoking oil (peanut oil, canola oil, grape seed oil and sunflower oil, but NOT olive oil) 1 onion, roughly sliced metal spatula stainless steel strainer large pot paper towel Instructions: Before you start: Set up your working station I recommend doing this process outside the house using a portable gas burner (that you use for hot pot and camping) because the chemicals on the wok is not safe to breathe in. If you have no choice but to do it inside the house, make sure your kitchen is thoroughly ventilated by opening the windows and turning on the exhaust fan. Prepare all the ingredients and equipment ahead of time so you do not have to be away from the wok once you start the cooking oil. Step 1: Wash the inside and outside of the wok Using a ball of steel wool, thoroughly scrub and wash the inside and outside of the wok in hot, soapy water. This will remove some of the factory machine oil applied by the manufacturer to keep it from rusting. Rinse with hot water and dry wok with a clean dry towel. (how to season a wok step by step-1) (how to season a wok step by step-2) Step 2: Burn the wok to remove factory oil Place the wok on stovetop over high heat and start burning the wok. It will discolor from the center of the wok (Do you see blue-grayish color now?). Move the wok, slowly turning and tilting it up to the rim and back until the entire wok changes color. (how to season a wok step by step-5) (how to season a wok step by step-9) (how to season a wok step by step-10) Step 3: Rinse and dry wok Using a sponge or the soft side of a scrubber (I use Japanese tawashi brush made of natural palm fibers), wash the inside and outside of the wok in hot water (no dish soap ) and dry the wok with a dry towel. Place the wok on stovetop over medium heat to completely dry and turn off the heat immediately when water droplets are evaporated. (how to season a wok step by step-31) (how to season a wok step by step-12) (how to season a wok step by step-13) Step 4: Fry vegetable(s) in oil Add high smoking oil (peanut oil, canola oil, grape seed oil, and sunflower oil, but NOT olive oil) in the wok and heat up the oil over high heat. Add the onion slices, and use the stir fry motion to move both onions and oil around to coat the entire inside of the wok. Cook for about 15 minutes. Pungent vegetables or aromatics such as garlic cloves, green onions, and ginger will reduce the amount of smoke produced. When you use the wok over time, the wok will eventually turn into a nice deep black that will act as a natural non-stick coating. (how to season a wok step by step-14) (how to season a wok step by step-16) (how to season a wok step by step-18) (how to season a wok step by step-20) (how to season a wok step by step-24) (how to season a wok step by step-26) Step 5: Drain the oil (and vegetables) in strainer and wipe off the wok Once the wok is seasoned well with the oil, drain it over the sieve placed over a large pot. Wipe off the oil with paper towel. The wok is now ready to use. (how to season a wok step by step-28) (how to season a wok step by step-29) (how to season a wok step by step-30) Step 6: Rinse and dry wok Using a sponge or the soft side of a scrubber (I use Japanese tawashi brush made of natural palm fibers), wash the inside and outside of the wok in hot water (no dish soap) and dry the wok with a dry towel. Place the wok on the stovetop over medium heat to completely dry and turn off the heat immediately when water droplets are evaporated. Let cool completely before storing it. (how to season a wok step by step-31) (how to season a wok step by step-32) (how to season a wok step by step-33) (How to Season a Carbon Steel Wok | Easy Japanese Recipes at JustOneCookbook.com) Step 7: Washing and maintaining the wok The wok is easy to maintain and will last a long time in your kitchen with these simple instructions. (wok with food residue - How to Season a Wok | www.justonecookbook.com) Wok after cooking Avoid using dish soap to wash the wok. Immediately after cooking rinse with really hot water and remove stubborn food scraps with a brush. (washing a wok in the sink - How to Season a Wok | www.justonecookbook.com) Rinse with hot water (no soap) Wipe the wok dry and heat up on the stove. Season lightly with oil and turn off the heat when the oil starts smoking. (heating up a wok to remove water - How to Season a Wok | www.justonecookbook.com) Dry wok (oil inside a wok - How to Season a Wok | www.justonecookbook.com) Add a bit of oil inside wok (wiping wok with paper towel - How to Season a Wok | www.justonecookbook.com) Spread oil around wok with paper towel (smoking oil on a wok - How to Season a Wok | www.justonecookbook.com) Heat wok until oil starts smoking then turn off heat With these step-by-step pictures, I hope you will be inspired to get your first wok and start cooking up delicious stir fry dishes. If you already own a wok and it is sitting in the dark corner of your kitchen, it’s time to break it out, re-season and give the wok a new lease of life. Recipes you might want to try with your newly seasoned wok: (Tan-Men タンメン | Easy Japanese Recipes at JustOneCookbook.com) (https://www.justonecookbook.com/tan-men/) Tan-Men (Shrimp Fried Rice | Easy Japanese Recipes at JustOneCookbook.com) (https://www.justonecookbook.com/shrimp-fried-rice/) Shrimp Fried Rice (Salmon Fried Rice | Easy Japanese Recipes at JustOneCookbook.com) (https://www.justonecookbook.com/salmon-fried-rice-recipe/) Salmon Fried Rice (Niratama Donburi (Egg and Chive Over Rice) | Easy Japanese Recipes at JustOneCookbook.com) (https://www.justonecookbook.com/niratama-donburi/) Niratama Donburi (Kimchi Fried Rice | Easy Japanese Recipes at JustOneCookbook.com) (https://www.justonecookbook.com/kimchi-fried-rice/) Kimchi Fried Rice For your reference, I also included some videos below on how to season a wok: (Burning and Seasoning your Wok Step-by-Step Tutorial) (how to season a new wok) This post may contain affiliate links. Please read my (https://www.justonecookbook.com/privacy-policy/) disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases. You Might Also Like... (https://www.justonecookbook.com/the-ultimate-guide-to-japanese-tableware/) (Selection of Japanese tableware including plates and bowls on a table.) (https://www.justonecookbook.com/the-ultimate-guide-to-japanese-tableware/) The Ultimate Guide to Japanese Tableware (https://www.justonecookbook.com/tokyo-kappabashi-kitchenware-town/) (children in front of Niimi kitchenware store - Tokyo Kappabashi Guide | www.justonecookbook.com) (https://www.justonecookbook.com/tokyo-kappabashi-kitchenware-town/) Tokyo Kappabashi Kitchenware Town (https://www.justonecookbook.com/breville-oracle-touch-review-after-6-months/) (coffee machine and grinder on a wood table) (https://www.justonecookbook.com/breville-oracle-touch-review-after-6-months/) Breville Oracle Touch Review – After 6 Months (https://www.justonecookbook.com/how-to-season-a-carbon-steel-pan-step-by-step-guide/) (newly seasoned and well used carbon steel fry pan) (https://www.justonecookbook.com/how-to-season-a-carbon-steel-pan-step-by-step-guide/) How To Season A Carbon Steel Pan: Step By Step Guide (Namiko Chen of Just One Cookbook) (https://www.justonecookbook.com/about/) About Namiko Hirasawa Chen I'm Nami, the recipe developer and founder of Just One Cookbook. I was born and raised in Yokohama, Japan, and now live in San Francisco with my family. Here, you will find easy and authentic Japanese recipes you'll love and enjoy! (https://www.justonecookbook.com/about/) Learn More Subscribe Notify of (all_comment) new replies to my comments () (Email) (›) (ad0dff9769) (/how-to-season-a-wok/) Label (about:blank) Rate This Recipe! Rate This Recipe! (0) (1) (2) (3) (4) (5) () (Name*) () Name* () (Email*) Email* () (Website) Website (comment) (Post Comment) (0_0) Label Rate This Recipe! Rate This Recipe! (0) (1) (2) (3) (4) (5) () (Name*) () Name* () (Email*) Email* () (Website) Website (comment) (Post Comment) (wpdiscuzuniqueid) (26) 26 Comments Inline Feedbacks View all comments (Comment search...) (Content) (Author) (E-mail) (Custom Fields) (All) Gemma (https://twitter.com/intent/tweet?text=I bought a wok and it had rust; is that safe to use or should I just... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-499218) (Share On Twitter) (Oct 06, 2023 9:49 am) 10 months ago I bought a wok and it had rust; is that safe to use or should I just dispose of it? (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Gemma! Rust may occur if you do not use the wok regularly. To rem... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-499253) (Share On Twitter) Reply to Gemma (Oct 07, 2023 1:57 pm) 10 months ago Hi Gemma! Rust may occur if you do not use the wok regularly.To remove the rust, simply rust it off, wash it, then re-season the wok.If you recently purchased it and noticed rust, we recommend returning it to the store for an exchange.🙂We hope this helps! (0) 0 Reply Phil (https://twitter.com/intent/tweet?text=HI! Unfortunately, I do not have a gas range. It is electric (coils)... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-447782) (Share On Twitter) (Oct 18, 2021 12:12 am) 2 years ago HI!Unfortunately, I do not have a gas range. It is electric (coils). Are there any woks that work well with electric or will I have to just cook using a portable burner? (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Phil! Yeah you have two ways. 1) As you said, get a portable gas ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-447955) (Share On Twitter) Reply to Phil (Oct 18, 2021 7:21 pm) 2 years ago Hi Phil! Yeah you have two ways.1) As you said, get a portable gas burner like this one I like ((https://amzn.to/3aPQVF2) https://amzn.to/3aPQVF2 ) and you have more options for woks.2) Some flat bottomed woks work with an electric stove: (https://www.kitchenbar.net/wok-for-electric-stove/) https://www.kitchenbar.net/wok-for-electric-stove/ It’s a lot easier to cook over gas stove though. And portable burner is great for hot pot at the table in wintertime! 🙂 (0) 0 Reply Trish (https://twitter.com/intent/tweet?text=Do you have a link where we can purchase the wok you are using? &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-441394) (Share On Twitter) (Sep 19, 2021 3:36 pm) 2 years ago Do you have a link where we can purchase the wok you are using? (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Trish! Thank you very much for reading Nami’s post! The lin... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-441990) (Share On Twitter) Reply to Trish (Sep 25, 2021 1:11 pm) 2 years ago Hi Trish! Thank you very much for reading Nami’s post!The link for 14″ Japanese Style Steel Wok is on this post under “Carbon Steel – My Choice of Wok”. Please click the red letter, 14″ Japanese Style Steel Wok!We hope you enjoy this Wok soon.😊 (0) 0 Reply Sebastian (https://twitter.com/intent/tweet?text=Hi! I bought a 27cm wok (北京鍋）from Japan, very similar to the one in ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-374532) (Share On Twitter) (May 21, 2020 12:18 am) 4 years ago Hi! I bought a 27cm wok (北京鍋）from Japan, very similar to the one in your picture. At first I thought it was carbon steel since it is very light and it heats up quickly. However reading the manufacturer’s website (Kanda 神田) I found out that it’s actually cast iron (鉄黒皮 表面加工/クリアラッカー塗装). I’ve seen these woks in many places in Japan and they seem to be more popular than carbon steel. What do you think about these woks? Do they need similar care as carbon steel woks? (0) 0 Reply Shen Chen Admin (https://twitter.com/intent/tweet?text=Hi Sabastian, Yes, they need the same care. After using, don’t... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-374821) (Share On Twitter) Reply to Sebastian (May 24, 2020 4:00 pm) 4 years ago Hi Sabastian, Yes, they need the same care. After using, don’t wash with soap and rinse with hot water. Dry wok and season with a bit of oil and heat until smoke. It should last a very long time if you take good care of it and not let it rust. (0) 0 Reply BOP76 (https://twitter.com/intent/tweet?text=konnichi wa may i ask, this is for preparing wok for 1st use. When d... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-373614) (Share On Twitter) (Apr 30, 2020 12:19 am) 4 years ago konnichi wamay i ask, this is for preparing wok for 1st use.When daily using, how do you take care of the wok?what do you do in between dishes, how to clean the wok?after cooking, how do you wash and keep?Do you use soap? do you re-oil again before storing?I am re-oiling every night after washing, the smoke and smell fills the whole house and i really struggle with it. Do you have any suggestions? (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Bop76! Yes, this was originally written for preparing wok for the... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-373760) (Share On Twitter) Reply to BOP76 (May 03, 2020 9:03 pm) 4 years ago Hi Bop76! Yes, this was originally written for preparing wok for the first use. I updated the post with the maintenance. We’ll add the image after taking pictures of the maintenance tomorrow. 🙂 (https://www.justonecookbook.com/how-to-season-a-wok/) https://www.justonecookbook.com/how-to-season-a-wok/ (0) 0 Reply Bear (https://twitter.com/intent/tweet?text=Being stuck with electric stoves in apartments, I often prepared and... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-343637) (Share On Twitter) (Jul 06, 2019 6:50 pm) 5 years ago Being stuck with electric stoves in apartments, I often prepared and used my woks over a charcoal starter chimney, turned upside down in a outdoor grill. Six to ten charcoal briquettes were enough to get the high heat and burned long enough to cook several dishes as long as you had everything ready to go, plus time to clean, heat dry and oil your wok after cooking. As money allowed, I later bought a portable high BTU gas burner for the wok. (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Bear! Thank you for sharing your experience with us! I see you... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-343884) (Share On Twitter) Reply to Bear (Jul 18, 2019 9:17 pm) 5 years ago Hi Bear! Thank you for sharing your experience with us! I see you’re very serious about cooking (and eating good food)! I see the passion to make good food! 🙂 (0) 0 Reply Joliza (https://twitter.com/intent/tweet?text=Hi where did you buy the carbon wok? &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-340036) (Share On Twitter) (Apr 09, 2019 9:57 pm) 5 years ago Hi where did you buy the carbon wok? (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Joliza! I bought mine from Amazon: https://amzn.to/2gKtDaO &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-340175) (Share On Twitter) Reply to Joliza (Apr 14, 2019 4:57 pm) 5 years ago Hi Joliza! I bought mine from Amazon: (https://amzn.to/2gKtDaO) https://amzn.to/2gKtDaO (0) 0 Reply Vic Blanco (https://twitter.com/intent/tweet?text=Very good ???? Bravo Zulu very informative! Thank you ???? very muc... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239856) (Share On Twitter) (Sep 05, 2017 8:15 pm) 6 years ago Very good ???? Bravo Zulu very informative!Thank you ???? very much (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Thank you for reading, Vic! 🙂 &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239878) (Share On Twitter) Reply to Vic Blanco (Sep 06, 2017 8:44 am) 6 years ago Thank you for reading, Vic! 🙂 (0) 0 Reply Damie (https://twitter.com/intent/tweet?text=This is so helpful! I’ve been somewhat satisfied with the wok ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239851) (Share On Twitter) (Sep 05, 2017 3:55 pm) 6 years ago This is so helpful! I’ve been somewhat satisfied with the wok I have but I’m definitely looking to get a new one. Perfect timing, thank you so much Nami! (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Thanks for reading this post, Damie! Glad it is helpful. 🙂 &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239877) (Share On Twitter) Reply to Damie (Sep 06, 2017 8:43 am) 6 years ago Thanks for reading this post, Damie! Glad it is helpful. 🙂 (0) 0 Reply Shu (https://twitter.com/intent/tweet?text=Thanks for the article. How do you keep your seasoned wok clean afte... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-369611) (Share On Twitter) Reply to Namiko Hirasawa Chen (Feb 26, 2020 9:50 pm) 4 years ago Thanks for the article. How do you keep your seasoned wok clean after each use? Do you use soap with water and sponge? (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Shu! Use hot water (and soap if it is very hard to come off) and ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-369747) (Share On Twitter) Reply to Shu (Feb 28, 2020 5:38 pm) 4 years ago Hi Shu! Use hot water (and soap if it is very hard to come off) and sponge to wash. It’s important to heat the wok to dry and season it with oil after washing. 🙂 (0) 0 Reply Stef (https://twitter.com/intent/tweet?text=Hi, I followed the link but it says wok for commercial use only̷... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-404697) (Share On Twitter) Reply to Namiko Hirasawa Chen (Nov 22, 2020 4:21 pm) 3 years ago Hi, I followed the link but it says wok for commercial use only… at this point I am not sure I should buy it or not.Any recs/thoughts? (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Stef, Nami uses this wok in her home kitchen. However, You will n... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-404906) (Share On Twitter) Reply to Stef (Nov 25, 2020 1:31 am) 3 years ago Hi Stef,Nami uses this wok in her home kitchen. However, You will need a wok ring to attach to your gas stove for the round bottom.If carbon steel is not your choice, she highly recommends this All-Clad 6414 SS Copper Core 5-Ply Bonded Dishwasher Safe Open Stir Fry Pan / Cookware, 14-Inch, Silver(https://www.amazon.com/gp/product/B000B6NXSO/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=jusonecoo-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000B6NXSO&linkId=9273f4746803d7af42722f9771653459) https://www.amazon.com/gp/product/B000B6NXSO/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=jusonecoo-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000B6NXSO&linkId=9273f4746803d7af42722f9771653459 We hope this helps! (0) 0 Reply Pamela Dipzinski (https://twitter.com/intent/tweet?text=Thank you for this very useful information. I have tried several dif... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239805) (Share On Twitter) (Sep 05, 2017 5:18 am) 6 years ago Thank you for this very useful information. I have tried several different woks over the years and have been disappointed. I will definitely get a carbon steal wok. (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Pamela! Thanks for reading this post. Hope you will enjoy using... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239826) (Share On Twitter) Reply to Pamela Dipzinski (Sep 05, 2017 11:19 am) 6 years ago Hi Pamela! Thanks for reading this post. Hope you will enjoy using a carbon steel wok in the future! 🙂 (0) 0 Reply Jim Hunter (https://twitter.com/intent/tweet?text=Nami: I am looking for a 10 inch or larger frying pan of Japanese ca... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239582) (Share On Twitter) (Sep 02, 2017 4:19 pm) 6 years ago Nami: I am looking for a 10 inch or larger frying pan of Japanese cast iron. Do you have any preferred pans or brands. Japanese cast is lighter andin the end they just make a better product. Thanks, Jim Hunter (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Jim! So you’re looking for 10-inch Japanese cast iron fryin... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhow-to-season-a-wok%2F%23comment-239780) (Share On Twitter) Reply to Jim Hunter (Sep 04, 2017 11:47 pm) 6 years ago Hi Jim! So you’re looking for 10-inch Japanese cast iron frying pan… (https://www.amazon.co.jp/%E9%81%A0%E8%97%A4%E5%95%86%E4%BA%8B-AHL20026-%E9%89%84%E9%BB%92%E7%9A%AE%E5%8E%9A%E6%9D%BF%E3%83%95%E3%83%A9%E3%82%A4%E3%83%91%E3%83%B3-26cm/dp/B002LV4WTG/ref=sr_1_3?ie=UTF8&qid=1504593953&sr=8-3&keywords=%E9%89%84%E9%8D%8B%E3%83%95%E3%83%A9%E3%82%A4%E3%83%91%E3%83%B3) https://www.amazon.co.jp/%E9%81%A0%E8%97%A4%E5%95%86%E4%BA%8B-AHL20026-%E9%89%84%E9%BB%92%E7%9A%AE%E5%8E%9A%E6%9D%BF%E3%83%95%E3%83%A9%E3%82%A4%E3%83%91%E3%83%B3-26cm/dp/B002LV4WTG/ref=sr_1_3?ie=UTF8&qid=1504593953&sr=8-3&keywords=%E9%89%84%E9%8D%8B%E3%83%95%E3%83%A9%E3%82%A4%E3%83%91%E3%83%B3 This one looks good, but sold on Amazon Japan… The US site has mostly Lodge brand… Sorry I can’t find the Japanese one here… (0) 0 Reply (https://www.justonecookbook.com/about/) (Namiko Chen of Just One Cookbook) Meet The Author Namiko Chen I’m Nami, a Japanese home cook based in San Francisco. 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