Cook Like Adam: How Adam Liaw Seasons Our Japanese Wok

Adam Liaw’s Approach to the Japanese Wok

When Adam Liaw received his recommended Japanese-made wok from us, his approach to caring for it sparked a fascinating discussion. His everyday use and practical advice provide insight into how a seasoned cook handles carbon steel differently from the manufacturer’s instructions.

What the Manufacturer Recommends

The instructions from the leading Japanese manufacturer are straightforward: after cooking, wash the wok—either with or without detergent—dry it, then apply a spoonful of oil to the interior, spreading it evenly to keep the surface glossy.

Adam told us he seasoned his wok with oil before first use, as recommended. However, he doesn’t apply oil after each wash. From that point on, he developed his own approach—one shaped by frequent cooking and daily routine.

Adam Liaw’s Method – Less is More

Adam Liaw and the recommended Japanese-made wok in a promotion event

Adam once brought his wok to an ABC talk show, along with a charming drawing, which he shared as a portrait of one of his ancestors. As someone who uses carbon steel woks daily, Adam’s maintenance routine is surprisingly minimal.

He never seasons the wok with oil after use. Instead, he washes it with a bamboo brush under running water—without detergent—and allows it to air-dry.

This method, he explained, is common in professional kitchens where woks are in daily use. It suits his lifestyle, where the wok rarely sits idle.

So, Which One is Right?

Is Adam right, or is the Japanese manufacturer right?

Actually, both methods work and will preserve your wok. The goal with either approach is to maintain an oil layer on the surface. Adam keeps using his wok with oil and without detergent, which preserves that layer—but remember, he uses his wok nearly daily.

The choice depends on how often you cook and how you store your cookware.

• If you cook every day: Adam’s method is efficient and maintains a consistent oil layer without extra steps—but it only works well when the wok is used frequently.
• If you cook occasionally: The manufacturer’s method is safer and more suitable for long-term storage between uses.

The key is to maintain an oil coating on the surface. With regular use, this builds a non-stick, rust-resistant layer that improves over time. In fact, Japan also has various brushes that allow us to clean carbon steel cookware thoroughly without using detergent.

Why Japanese Woks Stand Out

But what all of us also agree on is how safe a Japanese-made wok is. Japan’s (食品衛生法 Shokuhin Eiseihō)—Food Sanitation Law—sets strict standards for materials used in food-contact products. These include requirements for heavy metal content. Japanese carbon steel woks must meet these safety standards, giving consumers peace of mind when cooking at high heat.

Our woks from 燕三条 (Tsubame-Sanjo)—a region renowned for its metalworking heritage—are especially respected. These are crafted in factories that produce some of the finest stainless steel and carbon steel cookware in the world, built with precision and backed by generations of expertise.

We have been there regularly and witnessed its craftsmanship. The only issue is that fewer young people are entering the industry, and with a shrinking population, the ageing workforce means production of these quality woks remains limited in quantity.

Part of the "Cook Like Adam" Series

The good news is that the Tsubame-made wok we are discussing in this article is now part of our Cook Like Adam series. This Japanese-made carbon steel wok comes with English instructions and reflects the same quality that Adam trusts in his kitchen.

Cook like Adam. Explore the method. Make it your own.

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