How to Clean and Maintain a Wok

PREPARATION

COOKING

After Cooking

1. Once you have finished cooking, rinse the wok under hot water while it is still warm.
2. Use a soft sponge or bamboo brush to remove food residue. Avoid metal scourers unless absolutely necessary.
3. Do not use soap unless the wok is brand new and you are removing factory coating. Soap can strip seasoning from a carbon steel wok.
4. If food is stuck, fill the wok with water and bring it to a boil for a few minutes. This will loosen debris naturally.

Drying the Wok

1. Place the cleaned wok back onto the hob over medium heat.
2. Allow all water to evaporate completely. The wok must be fully dry to prevent rust.
3. Once dry and still warm, add a very thin layer of neutral oil.
4. Use kitchen paper to wipe the oil across the entire interior surface.
5. Heat briefly until you see a light shimmer, then turn off the heat and allow to cool.

This maintains the seasoning and protects the metal.

If Your Wok Starts to Rust

1. Scrub the rusty area using a metal scourer or abrasive pad until the rust is removed.
2. Rinse thoroughly and dry completely over heat.
3. Re season the wok by applying a thin layer of oil and heating until lightly smoking.
4. Allow to cool and repeat if necessary.

Surface rust is normal for carbon steel and can always be restored.

School of Wok Tips

• Never leave a wok soaking in water.
• Always dry with heat, not just a towel.
• A well used wok will darken over time. This is good seasoning.
• Avoid dishwashers. They will destroy the seasoning.

FAQs

Can I use soap on my wok?
Only when it is brand new. After seasoning, avoid soap to protect the surface.

Why does my wok turn black?
This is natural seasoning building up. It improves cooking performance.

What oil is best for seasoning?
Use a neutral oil such as vegetable or rapeseed oil.