Cleaning A Wok Pan: Tips And Tricks

Cleaning a wok is a simple process that requires no special equipment and should only take about 15 minutes. The two most popular types of woks are carbon steel and cast iron, and while their cooking techniques differ, the cleaning process is the same. It's important to clean your wok after each use, especially if you're using an uncoated carbon steel wok, to preserve the natural protective coating that builds up over time.

How to Clean a Wok Pan

How to clean a carbon steel wok

A well-maintained carbon steel wok can last for generations. Here is a step-by-step guide on how to clean a carbon steel wok:

Step 1: Cool the wok

Let the wok cool down to a manageable temperature before transferring it to the sink. It is generally best to clean a warm wok while grease, oil, and food bits are still soft. However, do not let the wok sit for too long with sauce or excess food, as this may cause rusting.

Step 2: Scrub the wok

If there is thick residue or crusty bits, use a metal spatula to gently scrape them off with some water. This helps to avoid gunking up your sponge. Once the majority of the residue is removed, use a scrub brush or a sponge with a scouring pad to scrub the wok in a circular motion, starting in the middle and working your way up the sides. If your wok is extra greasy, you can use a small amount of mild dish soap. The goal is to make the surface smooth and free of residue, so be sure to feel the surface with your fingers to check for any remaining bumpy bits.

Step 3: Rinse and dry the wok

Rinse the wok thoroughly, tilting it to pour off any standing water, and return it to the stovetop. Always dry your wok before storing to prevent rusting. The most effective way to dry the wok completely is to heat it on the stove until it is completely dry and moisture-free. You can also towel-dry the wok before heating to speed up the process.

Step 4: Oil the wok (optional)

This step is optional, especially if you use your wok daily. However, if you use your wok less frequently or want to build up its patina, you can spread a teaspoon of vegetable oil around the perimeter of the heated, dry wok, and then wipe the entire surface down with a paper towel. The paper towel may have a light brownish colour on it, indicating a matured or developing non-stick patina.

Additional Tips:

• Wash your wok as soon as possible after cooking, as it is much easier to clean off fresh grease and sauce than caked-on residue.
• Avoid leaving food in the wok for a long time, especially acidic foods, as they can strip away the patina and cause rusting.
• Do not put your wok in the dishwasher.
• If your wok rusts, scour off the rust and re-season the wok.

How to clean a non-stick wok

To clean a non-stick wok, start by filling your sink with hot, soapy water. Place the wok in the water and let it soak if there is a lot of food debris stuck to it. The longer you leave it, the harder it will be to clean, so it's best to wash your wok as soon as possible after cooking.

Next, scrub the wok with a soft sponge, scrubber, or wok brush to remove any food debris. Avoid using abrasive sponges, like steel wool, as these can destroy the non-stick coating. If there are stubborn bits of food, you can soak the wok in hot soapy water for a few minutes before scrubbing again.

Once you're satisfied that all food debris has been removed, rinse the wok with cold water and dry it with a soft cloth. You can then store your wok until you're ready to use it again. Unlike uncoated woks, you don't need to season or dry a non-stick wok over the stove after cleaning.

To avoid a sticky layer forming on your wok, avoid using non-stick cooking spray. Instead, add a little oil to the pan before cooking. If your wok does develop a sticky layer from oil buildup, you can remove it by soaking the wok in hot soapy water and scrubbing it until the layer is gone—this may take multiple washes and rinses.

You should always hand wash your wok and avoid putting it in the dishwasher, as the high heat and harsh detergent will ruin the non-stick coating.

How to remove rust from a wok

A rusty wok is no reason to panic. With careful cleaning and the right tools, you can remove the rust and restore your wok to its former glory. Here's a detailed guide on how to remove rust from a wok:

Step 1: Prepare the Wok

Before you begin the rust removal process, ensure that your wok is free of any food particles or grease. Give it a good scrub with hot water and a non-metallic scrubber. It is essential to dry your wok completely after washing to prevent new rust spots from forming.

Step 2: Scrub Away the Rust

Take a scrubbing brush or some fine steel wool and start scrubbing at the rust spots with gentle but firm pressure. If there is severe rust buildup with flakes or pitting, it may be time to replace the wok. Add some water to the wok and keep the steel wool pad wet as you scrub in a fast circular motion. Rinse the wok periodically to check your progress and to wash away any loose rust particles. Continue scrubbing until all the rusty areas are removed. You can also use coarse salt as a natural abrasive to scrub away small areas of surface rust.

Step 3: Rinse and Dry

Once you've removed all the rust, give the wok a thorough rinse with hot water to remove any remaining residue. The next critical step is to dry the wok completely. Use a towel to wipe away any excess water, then place the wok on the stove over medium heat to evaporate any leftover moisture. It is important to remove all moisture from the wok to prevent new rust spots from forming.

Step 4: Re-season the Wok

After your wok is clean, dry, and rust-free, it's time to re-season it. This creates a protective coating that will help keep rust at bay. Coat the inside of the wok with a thin layer of vegetable or high-heat oil using a paper towel or a brush. Heat the wok slowly over low to medium heat until it is hot, but be careful not to let the oil smoke. Turn off the heat and allow the wok to cool. Spread any excess oil on the cooking surface using a paper towel.

Preventative Measures:

To prevent rust from forming in the future, always clean and dry your wok thoroughly after each use. Avoid using abrasive materials or harsh chemicals when cleaning, as these can damage the wok's protective layer. Regularly season your wok to create a protective barrier that shields the iron from air and moisture, reducing the likelihood of rust formation. Store your wok in a cool, dry place, away from areas with drastic temperature changes that can cause condensation.

How to remove hardened food from a wok

Removing hardened food from a wok can be tricky, but with the right techniques and a little elbow grease, it can be done! Here are some detailed instructions to help you get your wok looking like new again.

First, it's important to note that you should always clean your wok after each use, especially if you're dealing with burnt-on food. The longer you wait, the harder it will be to remove the residue. Start by filling your sink with hot water and letting the wok soak for a few minutes. This will help to loosen any food debris and make it easier to scrub. If the food is really burnt on, you may need to soak it for up to 30 minutes.

Once the wok has soaked, it's time to start scrubbing. Take a kitchen sponge, scrubber, or wok-cleaning brush and gently scrub away at the burnt-on food. You can use hot water and a small amount of dish soap to help with this process. However, avoid using an abrasive sponge like steel wool, as this can damage any protective coatings that have built up on your wok.

If the food is still not coming off, you can try one of these methods:

• Boil it out: Use a wok spatula or hard plastic scraper to remove as much burnt food as possible. Then, add enough water to cover the burnt areas and bring it to a boil. Let it simmer for around 5 minutes, adding more water if needed. Gently scrape the burnt food areas as it simmers.
• Fry it out: Place your wok over medium-high heat and add several tablespoons of high-heat oil. When the oil starts to shimmer, add an equal amount of salt and use a folded paper towel and tongs to scrub and scrape the burnt area.
• Burn it out: Place your wok over high heat and allow the burnt food to completely burn away. This method can produce a lot of smoke, so it's best done outdoors.

After removing the hardened food, be sure to rinse the wok with hot water and dry it thoroughly before storing. You can also apply a light coat of vegetable or cooking oil to help prevent rusting.

With these methods, you'll be able to remove even the most stubborn hardened food from your wok and keep it in top condition for years to come!

How to season a wok

Seasoning a wok is important to prevent rust and create a patina, which will improve your cooking experience and prevent food from sticking to the wok.

Firstly, wash your new wok with mild dish detergent and a soft sponge to remove the factory seal of oils and residue. If your wok has a wooden handle, avoid getting it wet to prevent warping. Dry the wok with a towel and place it on the stove over high heat. You may want to open a window or turn on an exhaust fan, as it will get hot and smoky.

The wok will start to turn a dark brown colour and begin to smoke, indicating that the residual oils are burning off. Continue heating until the entire wok has changed colour, tilting and rotating the wok to ensure all areas are covered. This should take about 10 minutes.

Once the wok has changed colour, add about a tablespoon of neutral oil (vegetable, canola, or avocado oil work well) and tilt the wok so the oil spreads evenly. Use a paper towel to spread the oil evenly over the surface of the wok. Be careful, as the wok will be hot.

Continue heating the wok over medium-low heat for another 3-5 minutes. You should see smoke, and the oil should form a hard, slick surface. This is the patina that will make the wok non-stick.

Turn off the heat and let the wok cool. Your wok is now seasoned and ready to use!

Frequently asked questions