It’s most important to cover the “helper handle”, the smaller of the 2 handles, because it will be closer to the stove’s burner as you tilt the wok around. Clean and “blacken” a new carbon steel wok over high heat to remove factory residues and prepare it for seasoning. Be very careful to let the wok completely cool so that you don’t burn yourself. The metal will be discolored from the heat, but it is not anything that you can scrub off. % of people told us that this article helped them. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Round-bottomed woks can reflect heat back on the heating element, damaging it. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Rinse the wok and dry thoroughly. Get daily tips and expert advice to help you take your cooking skills to the next level. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 4,094 times. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. You can also pour cold water into the wok to cool it quicker. Cleaning and Heating a New Wok for Seasoning, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/81\/Season-a-Carbon-Steel-Wok-Step-1.jpg\/v4-460px-Season-a-Carbon-Steel-Wok-Step-1.jpg","bigUrl":"\/images\/thumb\/8\/81\/Season-a-Carbon-Steel-Wok-Step-1.jpg\/aid10932250-v4-728px-Season-a-Carbon-Steel-Wok-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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