Congratulations on your purchase of the Lagostina Carbon Steel Wok.
With proper use and care, this cookware will be a versatile and long-lasting tool in
your kitchen. Carbon steel cookware is prized by professional and home cooks as it is
similar to cast iron in its durability, ability to take high heat and flexibility to use on
stovetops, ovens and barbecues. Carbon steel also requires seasoning and special care
to maintain. Once seasoned, cooking with your carbon steel wok further develops its
patina, a brownish-black coating that is naturally non-stick. Compared to cast iron,
carbon steel cookware is much lighter to handle and is typically more heat
responsive, making it great for stir-frying and sautéing.
Let's get your new wok ready for cooking!
BEFORE YOUR FIRST USE
• SCRUB THE WOK INSIDE AND OUT WITH HOT SOAPY WATER: Why? The
Lagostina Carbon Steel wok comes with a protective layer to prevent it from
rusting. This layer must be removed before you start the seasoning process. Give
the wok a quick towel-dry before the next step. [NOTE: This is the ONLY time you
should clean your wok with dish soap.]
• PLACE THE EMPTY WOK OVER MEDIUM HEAT: With windows open and fan on,
place the empty wok on the burner and heat for 20 minutes. Be sure to rotate and
tilt the pan occasionally to ensure even heating on all sides. Remove to a heat-
proof surface.
• ADD 1 TEASPOON OF OIL: Using a wadded paper towel and tongs, rub the oil
evenly all over the interior of the hot wok. It is important to choose an oil with a
high smoke point such as avocado, canola or grape seed oil for this purpose.
• RETURN WOK TO BURNER OVER MEDIUM HEAT: Heat the wok for 10 minutes,
tilting and rotating as needed or until the surface forms an even brownish-black
patina.
• OPTIONAL FLAVOURING STEP: Add 1 teaspoon of oil and a handful of chopped
green onions and fresh ginger to the wok; stir-fry over medium heat for 5 minutes,
moving the food all over the surface of the wok. Discard onions and ginger and
wash wok with hot water; wipe dry before use. [NOTE: This can be done right after
the initial seasoning step while the wok is still warm and will further develop the
patina and flavour the cooking surface.]
USE AND MAINTENANCE
• HANDWASH PROMPTLY AFTER EVERY USE: For the easiest clean up, while the
wok is still warm (but not too hot to handle), wash with hot water using a non-
abrasive sponge or pot scrubber [NO DISH SOAP]. Dry thoroughly with a kitchen
towel.
• COAT WITH OIL AFTER WASHING: Add up to 1/2 teaspoon of a neutral-flavoured
oil to the dry, clean wok and wipe all over the interior creating a very thin coating.
Set the wok over a medium burner and heat for 1 minute. Cool completely before
putting away. This will help to maintain your wok and prevent rust. NOTE: This
step should also be done before cooking if the wok has sat for a while.
• RE-SEASON OFTEN: If you find that food is sticking to the wok or that the patina
is flaking, repeat the first use seasoning process as needed, starting with a clean,
dry un-oiled wok. Foods that are high in acid or salt can also cause damage to the
patina so you may need to re-season after cooking these foods.
ADDITIONAL TIPS FOR SUCCESS
• COOKING HEAT RECOMMENDATIONS: While carbon steel cookware is safe to use
at high heat, you'll find that for most recipes, medium heat settings will offer
greater control and better results in the finished dish.
• CARBON STEEL IS DURABLE: We do not recommend using metal utensils while
cooking, as they could cause your carefully developed patina to flake or scratch
off. However, if food is sticking during cooking, do not be afraid to use some force
with a silicone spatula or wooden paddle to release food from the surface of the
wok.
• USE THE RIGHT OIL: Neutral flavoured oils with a high smoke point are the best
choice for higher heat cooking; these include canola, grape seed, avocado or
peanut oil.
• PREHEAT THOROUGHLY: When cooking foods that tend to stick more easily such
as breaded or coated meats or poultry, be sure to preheat the wok until a drop of
water evaporates on contact.
• DON'T OVERCROWD: Especially important when cooking meats and poultry as
they can start to braise and stick more rather than browning. It is best to add items
in smaller batches, returning everything to the wok to combine and heat through
at the end just before serving.
• JUST ADD WATER: Sometimes when food starts to stick, you can help it release by
simply adding a splash of water or broth. This is a technique that chefs use to
release the browned bits stuck on the bottom of the pan, called deglazing, and it
can add great flavour to the final dish.
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