Looking after a wok properly involves seasoning it well, cleaning it gently after each use, and taking preventative measures to avoid rust. Here's a breakdown:
Seasoning Your Wok (If New or Stripped)
A properly seasoned wok has a non-stick surface.
- Clean Thoroughly: Wash the wok with hot, soapy water to remove any manufacturing oils or coatings. Rinse well and dry completely.
- Heat: Place the wok over high heat until it turns blue or grey. This burns off any remaining residue.
- Oil: Turn off the heat and let the wok cool slightly. Pour a tablespoon or two of high smoke-point oil (like peanut, vegetable, or canola oil) into the wok.
- Rub: Using a paper towel held with tongs (important to avoid burning yourself!), rub the oil all over the interior surface of the wok, including the sides.
- Heat Again: Return the wok to medium-high heat and heat the oil until it starts to smoke. Continue rubbing the oil around the wok.
- Cool & Repeat: Turn off the heat and let the wok cool completely. Repeat steps 3-5 at least 2-3 more times. The wok should develop a dark, non-stick patina.
Cleaning Your Wok After Each Use
Gentle cleaning is key to preserving your wok's seasoning.
- Rinse Immediately: While the wok is still warm (but not scalding hot), rinse it with hot water. This helps to remove food particles more easily.
- Gentle Scrub (If Necessary): Usually, a rinse and a rubdown with a soft sponge are all that's needed. Avoid abrasive scrubbers or steel wool unless absolutely necessary. If food is stuck, you can use a small amount of mild dish soap.
- Dry Thoroughly: After cleaning, dry the wok completely with a clean cloth or paper towel.
- Oil Lightly: Place the wok back on the stove over low heat to ensure it's completely dry. Then, add a teaspoon of oil and rub it around the inside of the wok with a paper towel. This helps to prevent rust.
- Store Properly: Store the wok in a dry place.
Preventing Rust
Rust is the enemy of a well-seasoned wok.
- Dry Thoroughly: As mentioned above, always ensure the wok is completely dry after cleaning.
- Oil Regularly: The thin layer of oil after drying provides a protective barrier against moisture.
- Avoid Dishwashers: Never put your wok in the dishwasher! The harsh detergents and high temperatures will strip the seasoning and promote rust.
When to Re-Season
You'll know it's time to re-season your wok if:
- Food starts sticking to the surface consistently.
- The wok starts to rust.
- The seasoning becomes uneven or patchy.
Simply follow the seasoning instructions above to restore your wok to its former glory.
