FAQ – Support and Tips
Get the most out of your HOT WOK with our comprehensive support guide.
Whether you need help with assembly, gas safety, or maintaining your wok pan, we have gathered the answers to the most common questions from our community of outdoor cooking enthusiasts.
At HOT WOK, we want to ensure you have a safe and professional cooking experience. On this page, you will find expert advice on everything from initial setup and gas regulator installation to the secret of seasoning your carbon steel wok for a natural non-stick surface.Find the help you need by category:
- Getting Started: How to assemble your burner and connect gas safely.
- Maintenance & Care: How to clean your cast iron burner and maintain your wok pan.
- Cooking Techniques: Mastering high-heat stir-frying and controlling the 3-tap system.
- Troubleshooting: Quick fixes for flame adjustments and performance issues.
FAQ
FAQ
How to Season Your Carbon Steel Wok: The Ultimate Guide
Want to unlock the secret to authentic restaurant-quality stir-fry at home? It all starts with learning how to season your carbon steel wok. A well-seasoned wok develops a natural, non-stick patina over time, protects the metal from rust, and helps you create the legendary Wok Hei – the breath of the wok. In this ultimate step-by-step guide, we will show you exactly how to season a carbon steel wok for the first time using high heat – from preparing and bluing the steel to building up the first layers of seasoning. Want to learn even more about wok cooking, heat control and technique? Visit our HOT WOK Wok Academy and take your wok cooking to the next level. Why Do You Need to Season a Carbon Steel Wok? Unlike non-stick Teflon pans, a traditional carbon steel wok arrives raw and unprotected. Seasoning is the process of baking thin layers of oil onto the steel at an extremely high temperature. Through a chemical process called polymerization, the liquid oil transforms into a hard, slick and protective coating. The more you cook with your wok, the darker and more non-stick it becomes. Over time, this seasoned surface becomes an important part of your wok and your cooking experience. What You Need Before You Start To get the best results, you need intense, focused heat. An ordinary indoor kitchen stove often lacks the power needed for true wok seasoning. For the ultimate result, we highly recommend using a high-performance outdoor gas stove, such as the HOT WOK PRO 12 kW Wok Burner. Gather the following materials: A raw HOT WOK carbon steel wok pan Dish soap and a stainless steel scouring pad – only used this one time An oil with a high smoke point, such as canola, peanut, sunflower or grapeseed oil Paper towels Cooking tongs to handle the oily paper towels A high-power gas burner Note: Never use olive oil or butter for seasoning, as their smoke points are too low and they can burn, leaving a sticky residue. Step-by-Step: How to Season a Wok for the First Time Step 1: Scrub Off the Factory Coating Every high-quality carbon steel wok is shipped with a thin protective oil layer from the factory to help prevent rust during transport. You must remove this completely before seasoning. Wash the wok in hot water with dish soap. Scrub the inside and outside vigorously using your steel scouring pad. Rinse thoroughly and dry the wok completely with a towel. Remember: This is the only time you should use soap during the initial seasoning process. Step 2: The Bluing Process – Heating the Steel This is where the transformation begins. Heating the raw carbon steel prepares the surface for the seasoning process. Place your dry wok onto your HOT WOK burner on high heat. Watch closely as the metal reacts to the intense heat. The bottom of the pan will begin to turn a deep blue, rainbow or silver-grey colour. Using the handle, carefully tilt and rotate the wok so the heat reaches the upper edges and sides. Once the entire inside has changed colour, remove it from the heat. Step 3: Apply the First Layer of Oil Let the wok cool slightly for 2–3 minutes so it is no longer extremely hot. Pour approximately one tablespoon of your high-smoke-point oil into the wok. Use cooking tongs holding a folded paper towel to carefully wipe the oil over the inside and outside of the wok. You only want an ultrathin layer. If the surface looks wet or has pools of oil, wipe away the excess. Step 4: Burn and Repeat Turn your burner back to high heat and place the oiled wok over the flame. The wok will begin to smoke – this is part of the seasoning process. Keep heating and moving the wok until the smoking reduces and the oil has baked into the steel, leaving a dry, matte finish. Repeat Step 3 and Step 4 two to three more times. Each ultrathin layer helps build a deeper and darker seasoned surface. Step 5: Finish with Ginger & Scallions As a final step, you can use aromatic ingredients such as ginger and scallions to prepare your newly seasoned wok for cooking. Add a tablespoon of oil to the hot wok. Add a handful of chopped green onions (scallions) and sliced ginger. Stir-fry over high heat, pushing the ingredients around the bottom and sides of the wok for 3–5 minutes until well browned. Discard the aromatics and wipe the wok clean with a dry paper towel. Your wok is now ready for cooking. How to Maintain and Clean Your Seasoned Carbon Steel Wok Once you have created a good foundation, regular maintenance will help the seasoned surface continue to develop every time you cook. Avoid harsh cleaning: Clean your wok gently to protect the seasoned surface you have built. Clean with hot water: Use hot water together with a bamboo wok brush or soft sponge to remove food residue. Dry completely: Place the clean wok back over the burner briefly to evaporate remaining moisture and help prevent rust. Oil before storage: Wipe a very thin layer of oil over the inside surface before storing your wok. The more you use and care for your carbon steel wok, the more its natural patina will develop. For more techniques, guides and advice, explore the HOT WOK Wok Academy. Frequently Asked Questions About Seasoning a Carbon Steel Wok What is the best oil to season a carbon steel wok? Canola oil, peanut oil, sunflower oil and grapeseed oil are good choices because of their high smoke points. The key is to apply the oil in extremely thin layers before heating the wok. Why is my carbon steel wok turning black? A carbon steel wok naturally becomes darker with seasoning and continued use. A dark or black patina is a normal part of the development of a well-used carbon steel wok. How do I fix a sticky carbon steel wok? A sticky surface is often a sign that too much oil was applied during seasoning. Remove the sticky residue, dry the wok thoroughly and repeat the seasoning process using a much thinner layer of oil. How often should I season my carbon steel wok? A carbon steel wok does not normally need a complete first-time seasoning process every time you use it. Regular cooking, correct cleaning, thorough drying and a very thin coating of oil after use will help maintain and gradually improve the seasoned surface. Master Your Wok with HOT WOK Seasoning your carbon steel wok is only the beginning. Learning how to control the heat, prepare your ingredients and cook quickly can transform the way you use your wok. Visit the HOT WOK Wok Academy to learn more about wok cooking, or explore our HOT WOK inspiration, guides and news for more ideas and knowledge from the world of high-heat cooking. Master the heat. Season your wok. Let's Wok.
How to store your Wokpan correctly – avoid rust and discoloration
When you are not using your HOT WOK wok pan for a period of time – for example during a move or seasonal storage – it is important to protect it properly. A wok pan made of cast iron or carbon steel can easily be damaged if exposed to moisture or stored incorrectly. This guide gives you the best tips on how to store your wok pan safely, so it stays in great condition and ready to use when you need it again. Clean your wok pan thoroughly before storage Before packing away your wok pan, make sure it is completely clean and dry. Rinse it with hot water (avoid dish soap if it is a carbon steel wok pan). Dry it with a clean kitchen towel. Optionally place it on low heat on your HOT WOK gas burner to ensure all moisture has evaporated. Protect the surface with oil To prevent rust and discoloration, coat your wok pan with a thin layer of oil. Use cooking oil or another acid-free oil. Spread the oil evenly over the entire surface, inside and out. Wipe off any excess oil with kitchen paper so the pan does not feel greasy. This will keep your wok pan looking just as beautiful as when you packed it away. Choose the right storage location Store your wok pan in a dry and preferably ventilated place. Avoid damp basements or unheated sheds where condensation may form. If you keep the wok pan in a box, make sure there is ventilation so moisture cannot build up. Extra tips for long-term durability Avoid large temperature fluctuations, which can cause condensation and lead to rust. Lightly cover the wok pan with a tea towel or lid to protect it from dust, while still allowing air circulation. If stored for a very long time, reapply a thin layer of oil occasionally. If your wok pan has wooden handles, make sure they are kept dry to prevent the wood from warping. Ready to use again When you take your wok pan out of storage, simply rinse it quickly in hot water, dry it thoroughly, and optionally heat it lightly on your gas burner. Then it will be ready to deliver high heat and perfect stir-fry again. In short: Make sure your wok pan is clean, dry, coated with oil, and stored in a dry place with ventilation – this way it will stay in top condition for many years.
What does nonstick in carbon steel really mean?
When people talk about nonstick pans, most immediately think of Teflon or ceramic coatings. But carbon steel is a completely different story. There’s no artificial coating – and that’s actually one of its biggest advantages. Instead, the nonstick effect comes from a natural process called seasoning. 🔥 How does it work? When you season your carbon steel pan for the first time (typically using neutral oil and high heat), a chemical reaction occurs: the oil bonds with the metal and creates a thin, hardened layer – known as polymerized oil. This layer offers two major benefits: Nonstick effect – food releases more easily from the surface Rust protection – it shields the metal from moisture and acids The more you use the pan – especially for fatty foods like meat, fish, or vegetables – the stronger and more effective the natural nonstick surface becomes. Benefits of nonstick in carbon steel Natural nonstick – completely free from chemicals, PFAS, and synthetic coatings Handles extreme heat – perfect for searing and stir-frying Lasts a lifetime – with proper care, it can be passed down for generations Things to keep in mind A carbon steel pan is not nonstick out of the box – you’ll need to season it and build up the surface over time Never wash it with dish soap or put it in the dishwasher – this will break down the seasoning layer If the seasoning wears off, you can always re-season the pan – it’s fully restorable Carbon steel gives you a tough, chemical-free, and naturally nonstick cooking experience – perfect for high-heat cooking and long-term durability. It takes a little care, but the reward is a pan that only gets better with use. Try HOT WOK Wokpan or Paella Pan
Which Wokpan should you choose?
Wokpan 30 cm vs. Wokpan 35 cm At HOT WOK, we offer two popular wok sizes – 30 cm and 35 cm in diameter. But which one is right for your kitchen? Here's a simple guide to help you decide based on how many people you're cooking for and how you like to use your wok. 30 cm wok pan – perfect for 2–4 people Our 30 cm wok pan is ideal if you're mostly cooking for yourself, your partner or a small family. It's easy to handle, heats up quickly and delivers powerful heat for authentic wok cooking. Advantages of the 30 cm wok pan: Suitable for 2–4 people Fast heating and great heat distribution Lightweight and easy to handle Perfect match for HOT WOK Original and PRO burners If you're into quick stir-frying, noodles or fried rice for a smaller group, this size is your go-to. 35 cm wok pan – for bigger portions and more guests Do you often cook for friends, family or larger groups? Then our 35 cm wok pan is the way to go – perfect for 4–8 people. You get plenty of space for large portions without losing heat. What really sets this wok apart is the two-handle design – one large handle at the back and a supportive front grip. This makes it much easier to lift and control the wok when it's full of food. Advantages of the 35 cm wok pan: Ideal for 4–8 people Extra-large cooking surface Two handles for easier lifting and pouring Great for large stir-fries, stews, or batch cooking Which size Wokpan fits your needs? Number of people Recommended wok pan 1–2 people 30 cm wok 3–4 people 30 cm wok 4–6 people 35 cm wok 6–8 people 35 cm wok Still unsure? Go for the 35 cm – it gives you more space and flexibility, especially when you're entertaining or meal prepping. Ready to Wok with plenty of room? No matter which size you choose, both woks are made of high-quality carbon steel and will quickly become a staple in your kitchen. And remember – both pans pair perfectly with our powerful HOT WOK Wokburners / Gas burners.
HOW TO: Maintenance of your Wok Pan
A wok pan is an indispensable kitchen utensil when it comes to preparing delicious Asian dishes. To ensure that your wok pan remains in perfect condition and provides you with the best cooking results, it is important to follow some simple maintenance tips.One of the most striking characteristics of a flavorful wok pan is its distinctive black color. However, you don't have to worry about the pan looking dirty because it is actually an advantage. It's a bit like a "dirty grill" that grills better too.When it comes to cleaning, always use water and avoid using soap. Never use soap to clean your wok pan, as it can remove the natural patina and protective oil coating that develops over time and gives the pan its non-stick properties.If your wok pan becomes rusty, give it a scrub with a steel sponge and then burn it off with oil before you start cooking in it again. This will remove the rust and restore the surface of the pan.For regular daily cleaning, simply rinse your wok pan with water. Wipe it off with a paper towel or a soft cloth. Then pour a small amount of cooking oil on a paper towel or cloth and apply a thin layer inside the pan. You can also do it on the outside. This will help preserve the pan's non-stick properties and protect it from rust.Remember to avoid using sharp utensils in your wok pan as they can scratch the surface. Instead, use wooden or bamboo utensils that are gentle on the pan's surface.By following these simple maintenance steps, you can ensure that your wok pan remains in optimal condition and provides you with many years of joy in cooking delicious wok dishes.
