• To clean, don't use soap, rather soak the wok in hot water for 5 minutes to loosen stuck-on food. Then use hot water and a soft sponge on the inside to protect the interior patina. To clean the exterior, hot water and a scrubber sponge is adequate. Dry over low heat prior to storing.


  • Clean carbon steel or cast-iron woks with soapy water and a gentle scrub, if needed. Dont scrub aggressively, or you may remove the patina. If food is stuck, cool the wok, soak in water until food is loose, then scrub gently. Rinse well and then heat the wok over high heat until completely dry.

    Furthermore, is it safe to use a rusty wok? Experts at the University of Illinois at Urbana-Champaign agree that a little bit of rust on cookware isnt likely to harm you. (Even rust in drinking water isnt considered a health hazard.) But at end of the day, it may be best to play it safe—at least, thats the opinion of toxicologist James H.

    Also to know is, why does my wok keep rusting?

    The most likely reason that your wok is rusty is that it needs seasoning (i.e., sealing with oil). Either it was never seasoned or the seasoning was washed/scrubbed away. New woks are often sold with a coating of lacquer or varnish to keep them from rusting in transit and in the store.

    How do you restore a rusty wok?

    Rinse the wok, and scrub the rusty area with the steel wool pad and soap until the rust finally comes off.

    1. Rinse the wok again, and let it dry.
    2. Now that you have removed the rust, the next step is to re-season the wok. Put your wok on the hob on a low heat, and add some unsalted fat to melt.
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