Pre-seasoned carbon steel Wok can be challenging to maintain, as improper care may lead to rust. Follow these steps for first-time use:

1.Initial Cleaning

Rinse the pan with warm water and scrub the surface with a soft brush. Proceed immediately to the next step to prevent water stains and rust.

2.Drying and Oil Coating

Place the cleaned pan on a heat source to dry. Prepare fat with skin (like animal fat) or vegetable oil. Once dry, reduce heat to low,use tongs to rub the fat evenly across the pan’s interior. Remove fat after it dries.

3.Repeat and Final Steps

Pour out excess oil from the pan base. Repeat Step 2 and Step 3 2-3 times. Rinse again with warm water, dry on the heat source, then add 2 drops of vegetable oil. Spread oil evenly over the surface on low heat to form a protective vegetable oil film.

Now your carbon steel wok is ready! Remember to reapply oil after washing or steaming, and always dry gently on low heat to extend its lifespan.