How to Season a Staub Cast Iron Wok with Glass Lid

Quick Answer

To season your Staub cast iron wok, wash and dry it thoroughly, apply a thin layer of high-smoke-point oil, then bake it upside down in the oven at 450°F for one hour. The glass lid should be removed before oven seasoning.

Step-by-Step Seasoning Process

1. Wash and Dry: Wash the wok with warm water and a mild dish soap to remove any factory residues. Rinse thoroughly and dry completely with a lint-free cloth. Common mistake: leaving moisture inside the wok will cause rust spots during seasoning.
2. Apply a Thin Oil Layer: Pour a small amount of high-smoke-point oil (grapeseed, flaxseed, or vegetable oil) onto a paper towel. Wipe the entire interior and exterior of the wok, then use a clean paper towel to remove all excess oil. The surface should look almost dry. Common mistake: too much oil will create a sticky, uneven patina.
3. Preheat the Oven and Remove the Glass Lid: Preheat your oven to 450°F (230°C). Remove the glass lid and set it aside — it is not oven-safe at this temperature. Place a baking sheet or aluminum foil on the lower rack to catch any drips. Common mistake: forgetting to remove the lid can damage the glass or seal.
4. Bake the Wok Upside Down: Place the oiled wok upside down on the middle oven rack. Bake for one hour, then turn off the oven and let the wok cool completely inside. Common mistake: opening the oven door too early releases heat and may cause an uneven cure. After cooling, the wok should have a matte, slightly glossy finish. Repeat the process 2–3 times for a stronger seasoning layer.

Product Used in This Guide

• Buy Staub Cast Iron Wok with glass lid: Staub Cast Iron 12-inch, Perfect Pan, Grenadine The 12-inch size and cast iron construction provide excellent heat retention and even cooking, while the glass lid lets you monitor steam and moisture without losing heat.