How do you properly clean and season a carbon steel wok?

Question

Keep your carbon steel wok non-stick and rust-free. Learn proper cleaning and seasoning steps.

Answer 1

To properly clean a carbon steel wok, wash it with hot water and a soft sponge immediately after use (avoiding soap if seasoned), then dry it thoroughly over heat, and finally, apply a thin layer of oil for seasoning.

Detailed Explanation:

Proper cleaning and seasoning are vital for maintaining a carbon steel wok's non-stick properties and preventing rust.

1. Initial Seasoning (First Use):
   • Scrub the wok thoroughly with soap and hot water to remove any factory protective coating. Dry completely.
   • Heat the wok over high heat until it starts to smoke and turn blue/brown.
   • Add a thin layer of high smoke point oil (like peanut or grapeseed oil) to a paper towel. Carefully rub a very thin coat of oil all over the inside surface of the hot wok.
   • Continue heating until it smokes, then turn off heat, let it cool slightly, and repeat the oiling and heating process 3-5 times. This creates the non-stick polymer layer (patina).
2. Daily Cleaning (After Use):
   • Immediately after cooking, while the wok is still warm (but not scalding hot), wash it with hot water and a soft sponge or brush. Avoid using soap, as it can strip the seasoning. For stuck-on bits, you can use a wok brush, chain mail scrubber, or a bamboo whisk with hot water.
   • Rinse well.
   • Dry the wok completely by placing it back on the stove over medium-high heat for 1-2 minutes until all water evaporates.
   • Once dry and slightly cooled, apply a tiny amount (1/2 teaspoon) of cooking oil to a paper towel and rub a very thin layer over the entire interior surface. Heat briefly until it just starts to smoke, then turn off the heat. This re-seals and protects the surface.
3. Storage: Store the wok in a dry place to prevent rust.

Pro Tip:

If your carbon steel wok ever starts to stick or develop rust spots, it's a sign that the seasoning needs attention. Simply scrub off any rust with a steel wool pad, then re-season the wok from scratch, repeating the initial seasoning steps.