Wok Care / First Use Guide

Your YOSUKATA carbon steel wok is built to improve with use. With proper cleaning, seasoning, and everyday care, the surface develops a natural patina that helps protect the steel and improves its cooking performance over time.

Follow this guide before your first use and keep these simple care rules in mind whenever you cook with your wok.

Before First Use

A new carbon steel wok should be thoroughly cleaned before seasoning and cooking. A thin protective layer may remain on the surface from manufacturing, storage, and transportation and should be removed before first use.

1. Wash both the inside and outside of the wok with hot water and a mild dish detergent.
2. Use a sponge or non-metallic scrubber and clean the entire surface thoroughly.
3. Rinse the wok well with clean water.
4. Dry it with paper towels.

If the paper towel turns grey or black, some residue may still remain on the surface. This is normal for a new carbon steel wok. Repeat the cleaning process until the towel remains clean.

Once the wok is clean and completely dry, it is ready for seasoning.

Season Your Wok Before Cooking

YOSUKATA pre-seasoned woks receive high-temperature treatment during production, but they still need to be seasoned with oil before regular use.

Seasoning creates a protective layer of polymerized oil called patina. This layer helps protect carbon steel and gradually improves the wok's natural non-stick performance.

How to Season Your Wok

1. Make sure the wok is completely clean and dry.
2. Turn on your exhaust fan and open a window if possible.
3. Heat the wok on the stove.
4. Add approximately 1–2 tablespoons of cooking oil.
5. When the oil begins to smoke, reduce the heat.
6. Carefully spread the oil over the cooking surface with a paper towel using circular or spiral movements.
7. Continue heating and spreading the oil for approximately 5–10 minutes.
8. Remove the wok from the heat and allow it to cool.
9. Wipe away any excess oil with a clean paper towel.

If desired, the seasoning process can be repeated to build a stronger initial layer.

After seasoning, wash the wok with hot water and a soft sponge, then dry it completely. Your wok is now ready for cooking.

What Is Patina?

Patina is the natural protective layer that develops on carbon steel as oil is heated on the surface during seasoning and regular cooking.

The more you cook with your wok, the more this layer develops. Over time, a well-maintained patina helps food release more easily and protects the steel from moisture and rust.

Unlike a synthetic non-stick coating, patina does not need to look perfectly smooth or uniform.

Color Changes Are Normal

Your carbon steel wok will change appearance as you use it.

Blue, brown, golden, dark grey, and black areas may appear as the steel reacts to heat and the patina develops. The color may also be uneven across different areas of the wok.

This is a normal characteristic of carbon steel and is not necessarily a defect.

A well-used wok develops its own unique appearance over time.

Daily Wok Care

Proper care after cooking is simple but important.

1. Allow the wok to cool enough to handle safely.
2. Remove food residue from the cooking surface.
3. Wash the wok by hand using warm or hot water and a soft sponge.
4. Avoid using detergent during normal everyday cleaning.
5. Dry the wok completely, both inside and outside.

Never leave food residue or moisture on the wok for long periods.

Always Keep Your Wok Dry

Carbon steel is not stainless steel. Moisture left on the surface can eventually cause rust.

After washing, dry the wok thoroughly with a towel. You can also place it over low heat for a short time to evaporate any remaining moisture.

If the wok will be stored for an extended period, a very thin layer of cooking oil can provide additional protection against moisture.

Can I Put My Wok in the Dishwasher?

No. YOSUKATA carbon steel cookware should be washed by hand.

Dishwasher detergents, prolonged exposure to moisture, and high-temperature wash cycles can damage the seasoning and increase the risk of rust.

What If Food Starts to Stick?

A new carbon steel wok may not immediately behave like a synthetic non-stick pan. Its cooking surface improves as the natural patina develops.

If food begins sticking more than usual, the seasoning may have become weakened or damaged.

Clean the wok thoroughly, dry it completely, and season it again with oil.

You do not need to perform a full seasoning process before every use. Re-season when necessary or whenever the protective patina has been damaged.

What Can Damage the Seasoning?

The patina can become weaker or partially removed by:

• prolonged cooking of highly acidic foods, especially in a new wok;
• leaving food residue in the wok for a long time;
• regular use of dishwashing detergent;
• leaving the wok wet after washing;
• heavy scrubbing of the cooking surface;
• removing rust or heavily stuck-on food.

If the seasoning becomes damaged, the wok can normally be restored simply by cleaning and seasoning it again.

What If My Wok Develops Rust?

Surface rust can appear if carbon steel remains wet or if its protective seasoning has been compromised.

In most cases, this does not mean the wok is ruined.

1. Remove the rust from the affected area with an appropriate scrubber.
2. Wash the wok thoroughly.
3. Dry it completely.
4. Heat the wok and season it again with cooking oil.

Once the rust has been removed and the protective seasoning restored, the wok is ready to return to regular use.

What If the Surface Looks Damaged?

Acidic sauces, prolonged food contact, or aggressive cleaning can sometimes affect the heat-treated surface or seasoning.

Carbon steel is generally recoverable. Clean the affected surface thoroughly, dry the wok, and re-season it with oil.

Changes in color or appearance do not automatically mean that the cookware needs to be replaced.

Quick Wok Care Checklist

• Before first use: wash thoroughly, dry, and season.
• Before cooking: preheat the wok and add oil.
• After cooking: remove food residue and wash by hand.
• For everyday cleaning: use warm water and a soft sponge without detergent.
• After washing: dry the wok immediately and completely.
• If food starts sticking: re-season the cooking surface.
• If rust appears: remove it, dry the wok, and re-season.
• Never: leave the wok soaking in water or put it in the dishwasher.

Your Wok Gets Better With Use

Carbon steel cookware is designed to evolve. Each cooking session contributes to the development of the natural patina and gives your wok its own character.

Keep it clean, keep it dry, season it when necessary, and your YOSUKATA wok will continue to improve with every meal.