How do I care for my Milk Street wok?Updated 6 months ago

The Milk Street wok is made of carbon steel and may need to be re-seasoned occasionally. Here's the process for re-seasoning:

1. Scrub your wok aggressively with hot soapy water and a scrub brush.
2. Place the pan over medium-high heat.
3. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.
4. Leave the pan over the heat until it smokes. Hold it at this stage for a while, then use a paper towel held with tongs to carefully wipe the pan clean of oil.
5. Repeat the second and third steps until the pan develops a golden brown patina, which should take about 3 to 5 repetitions.

After cleaning, always dry your wok completely and lightly oil it to prevent rust.

Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.