Cleaning Your 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 best practice is to clean it after each use, regardless of what you've cooked, to keep it in the best condition. Here's a step-by-step guide to cleaning your wok and preserving its natural protective coating.

How to Clean a Wok Pan

Rinse with hot water

Rinsing your wok with hot water is the first step in cleaning your wok. It is important to always clean your wok after you use it, no matter what you have been cooking. This will help to keep your wok in the best condition and prevent rust.

Firstly, let the wok cool down to a manageable temperature before you transfer it to the sink. You don't want to let the wok sit for too long with sauce or excess food in it, as it may begin to rust. This is especially important when cooking with acidic ingredients such as citrus juice, tomato, or vinegar.

Once the wok is in the sink, if there is a thick residue of sauce or crusty bits, use a metal spatula to gently scrape them off with some water. This will help to avoid clogging up your sponge. Don't worry about any minor scratches to the wok.

Next, rinse the wok in hot water. The hot water will help to loosen any food debris that is stuck in the wok. Wash the interior of the wok with a sponge or scrubber until all the food debris is gone. If any food remains stuck, you can gently use the scrubber side of the sponge. If the food is really stuck on, you can soak the wok in hot water for five minutes and then try to remove the food.

After rinsing, the wok should be dried. It is best to place the wok over low heat on the stove to make sure all the water has evaporated before storing the pan. Woks stored before they are completely dry can start to develop rust spots.

Remove food particles with a non-metallic scrubber

To clean a wok, it is important to use a non-metallic scrubber to gently lift off or scrub away food particles. This is because woks, especially those made of carbon steel, develop a seasoned coating over time that makes them non-stick and improves the flavour of dishes. Using a non-metallic scrubber will protect this coating from damage.

If there are stubborn bits of food stuck to the wok, it is best to first soak the wok in hot water for a few minutes to loosen the debris. The exact duration of the soak will depend on how much food is stuck to the wok, but it can be anywhere from a few minutes to half an hour. After soaking, the food particles can be gently scrubbed away with a non-metallic scrubber.

It is important to avoid using anything abrasive when cleaning a wok, such as steel wool or any cleaner stronger than mild dish soap. Abrasive cleaning tools and strong cleaning products can damage the seasoned surface of the wok, so it is best to stick to non-metallic scrubbers and mild soap.

Once all the food particles have been removed, the wok should be thoroughly rinsed with hot water to ensure that no food or soap residue remains.

Dry with paper towels

Drying your wok is a crucial step in the cleaning process. It is important to remove all moisture from the wok to prevent rusting. The best way to dry your wok is to use paper towels to absorb any remaining water. First, use paper towels to dry the interior and exterior of the wok. Make sure to get into all the nooks and crannies of the pan. You can also use a clean cloth to absorb the moisture.

Next, place the wok on the stovetop and turn on the heat to medium or medium-low to medium-high. This will ensure that any remaining water evaporates. It is important to let the wok cool down before handling it again. Once the wok is dry, you can proceed to the next step, which is seasoning the wok with oil.

If you are in a hurry, you can speed up the drying process by using multiple paper towels to thoroughly pat down the interior and exterior of the wok. Make sure to get rid of any visible water droplets. You can also use a cloth to wipe down the wok and absorb the moisture. However, the stovetop method is still recommended to ensure that all moisture is removed.

Drying your wok with paper towels is an important step to prevent rust and maintain the natural protective coating that builds up over time. It is a simple step, but it is crucial to the overall care and maintenance of your wok.

Prevent rusting with oil

To prevent rusting with oil, you must first clean your wok. Wash your wok with hot water, removing any food particles with a non-metallic scrubber. If food is stuck on, soak the wok in hot water for five minutes and then try to remove the food. Rinse the wok until all food particles are gone. Dry the wok with paper towels and then place it on the stovetop on medium to medium-high heat to finish drying.

Now, to prevent rust, you can wipe the inside of the wok with a small amount of vegetable oil. This step may not be necessary if your wok is seasoned and gets a lot of use. However, if you do not use your wok frequently, this step will help to protect it from rust.

If your wok is new, you will need to season it before use. First, wash the wok with soap and an abrasive sponge to remove any factory oil and dust. Then, dry the wok on the stovetop on medium-high heat. Once dry, rub the wok with a small amount of oil, such as vegetable oil or lard, and heat it in the oven at a low temperature for an hour. This will create a protective coating that will prevent rust and improve the flavour of your dishes.

Wash before first use

To wash a new wok before its first use, start by filling your sink with hot, soapy water. Then, use a scrub sponge with a green scouring pad or a stainless-steel scrubber to scrub the inside and outside of the wok. Rinse the wok with clean, hot tap water and place it on your stove.

Next, dry your wok by placing it over medium-high heat. You can use a paper towel to wipe off any standing water to speed up the drying process.

Once your wok is dry, add about a tablespoon of vegetable oil to the wok over low heat. Spread the oil around the wok by tilting it until you get an even coating. Turn off the heat and use a folded paper towel to wipe down the wok.

Finally, repeat the wash, dry, and oil process one more time. Your wok is now seasoned and ready for its first use!

Frequently asked questions