Removing Rust From Your Wok: A Step-By-Step Guide

A wok is a great tool for cooking up a delicious stir-fry, but it can be a pain to clean and maintain. If your wok has started to rust, don't despair – it can be saved! In this article, we will teach you how to remove rust from your wok and prevent it from happening again. We will also provide some general tips on cleaning and maintaining your wok so that it stays in good condition for years to come.

Use coarse steel wool to scrub off the rust

To remove rust from a wok, you can use coarse steel wool to scrub it off. This method is an effective way to remove rust from anywhere on the wok, including the bottom of the pan, which can develop rust without you noticing. The process is quite straightforward:

First, grab some coarse steel wool. You can also use other coarse scrubbers like scouring pads, abrasive sponges, or fine-grit sandpaper. If the rust spots are minor, you can even use coarse salt and cooking oil (like vegetable oil) and scrub with a soft cloth or paper towel. However, for more severe rust, steel wool or a similar abrasive tool is recommended.

Next, add some water to the wok. Keep the steel wool wet as you scrub the rusted areas in a fast, circular motion. Rinse the wok periodically as the water becomes dirty so you can see your progress. Continue scrubbing until all the rusty areas are removed. You can also do the same for any rust spots on the outside of the wok.

If there are areas with severe rust flakes or pitting, it may be an indication that the wok needs to be replaced. If the rust is particularly stubborn, you can try the vinegar method, which involves boiling equal parts vinegar and water, then scrubbing the pan with a metal scouring pad. However, vinegar will strip away the seasoning, so steel wool is a good first option.

Once you're done scrubbing with the steel wool and all the rust is removed, rinse the wok with hot water and wipe away any excess water with a towel. Then, place the wok over a medium-high burner and allow it to dry thoroughly. If you missed any spots, simply repeat the scrubbing process.

Now that your wok is dry and rust-free, it's time to re-season it. This creates a protective coating that will help prevent rust in the future. Heat the wok over medium-low heat and add a tablespoon of neutral oil with a high smoke point. Swirl the oil evenly to coat the surface, using a paper towel or metal spatula to spread it around. Don't worry if there's still a bit of brown residue on the paper towel; this is normal. Ensure there's no standing oil in the wok, and the heat will bond the remaining oil with the metal, creating a non-stick cooking surface.

Rinse and dry the wok

Rinsing and drying your wok is an important step in removing rust and preventing it from forming in the future. After scrubbing the rust off your wok, rinse it with hot water. This will help to remove any remaining rust particles and residue. Make sure to rinse the wok thoroughly, as any remaining residue could affect the reseasoning process.

Once you've rinsed the wok, dry it completely. Place the wok on a burner and heat it at a moderate temperature until it is hot and dry. This step is important because any remaining moisture can lead to rust over time. Once the wok is hot and dry, turn off the heat and allow it to cool.

After the wok has cooled, it is ready to be reseasoned. Reseasoning the wok will create a protective coating that will help to keep rust at bay. To reseason the wok, coat it with about a tablespoon of vegetable oil or another type of cooking oil. Use a paper towel to spread the oil evenly over all surfaces of the wok. You can also use a brush or your hands, but be sure to protect yourself from the heat.

After the oil has been applied, heat the wok over a low to medium-high burner. If your wok has a wooden handle, be sure to protect it from the heat. Heat the oil until it is hot but not smoking. The oil will begin to darken and smoke fairly quickly, so be sure to keep an eye on it. Once the oil has been heated, remove the wok from the heat and tilt it to swirl the oil around, coating the bottom and sides.

If there is excess oil in the wok, use a dry towel or paper towel to wipe it out. The oil layer should be as thin as possible. You can also add a small amount of oil and place the wok in an oven set to 200-250 degrees Fahrenheit. Leave the wok in the oven for about an hour, then turn off the heat and leave the wok inside to cool overnight.

In the morning, remove the wok from the oven and wipe off any excess oil with a paper towel. Your wok is now ready to be stored and used again.

Use fine sandpaper to smooth the surface

Once you've removed the rust from your wok, it's time to smooth out the surface with some fine sandpaper. This step is important to ensure that your wok's cooking surface is nice and even before you season it.

Rinse the wok under hot water to remove any remaining rust or residue from the previous cleaning steps. Then, using a sheet of fine sandpaper, gently rub the surface of the wok. Pay particular attention to the areas that were affected by rust, making sure to sand them until they feel perfectly smooth to the touch.

Take your time with this step, as you want to ensure that the wok's surface is as even as possible. Once you're happy with the smoothness, rinse the wok again under hot, running water to remove any metal particles or residue left behind by the sandpaper. It's important to remove these particles as they could contaminate your food the next time you use the wok.

After rinsing, dry the wok completely. You can do this by placing it on a burner set to moderate heat. Turn on the heat and let the wok heat up until it's completely dry. Once it's hot and dry, turn off the heat and let the wok cool down.

Re-season the wok with oil

Once your wok is dry and rust-free, it's time to re-season it. This creates a protective coating that will help keep rust at bay.

Firstly, while your wok is still over medium-high heat, dip a folded paper towel into a high-heat oil and wipe a very thin coating on the inside of the wok. You may want to use tongs here as the wok will be very hot. If you see oil dripping down the sides or pooling in the bottom of the wok, use a dry towel to wipe it out. The oil layer should be as thin as possible.

The oil will begin to smoke and darken fairly quickly. Shift and rotate the wok around your burner so that the entire cooking surface is evenly coloured and most of the smoke has dissipated.

Congratulations! You’ve now created your first layer of seasoning and you can get to stir-frying. But, for the best results, you should repeat the oiling and heating process several times. This will create a stronger seasoning that will last longer and be harder to damage.

To re-season your wok, you can also try the following methods:

Stir-fry aromatics

Heat the wok over high heat, then swirl in 2 tablespoons of canola, peanut, or vegetable oil. Then add ½ cup of sliced unpeeled ginger and 1 bunch of green onions cut into 2-inch sections. Turn down the heat to medium, then stir-fry for 15 to 20 minutes, pressing the mixture all over the wok’s interior, until the vegetables are dry and crusty. When done, remove the wok from the heat, let cool, then discard the solids. Rinse without using dish soap and dry the discoloured-but-seasoned wok on the stove.

Fry potato peels and salt

Put ⅓ cup of oil (such as canola, peanut, or vegetable), ⅔ cup of table salt or fine sea salt, and the peels of 2 potatoes into the washed, dried wok. Cook over medium heat for about 10 minutes, stirring and pressing against the wok walls to the rim, until dark and crisp. When the ingredients are dark and spent, turn off the heat. Let things cool, then dump out the solids. Rinse the wok, wiping with a soft sponge but without using dish soap. Dry the wok over a medium-low or low flame.

Bake the wok

After cleaning and drying the wok, assess its handles. If your wok has plastic handles that can be unscrewed, remove them with a screwdriver. If your wok has plastic handles that cannot be removed, wrap the handles in foil. Preheat the oven to 350F with a rack in the center position. If your wok has a wooden handle that doesn’t budge, wet a dishtowel or washcloth and wrap it around the wooden handle, then wrap it in foil. Repeat if there is another handle. Preheat the oven to 425F with a rack in the center position.

Regardless of wok handle type, use paper towels to rub about 2 teaspoons of virgin flaxseed oil or canola oil on the interior and exterior metal surface. Then invert the wok and place it on the oven rack. Bake it for 30 minutes. Turn off the oven and let things gradually cool for 15 to 30 minutes. Remove the wok from the oven, then let it cool for about 45 minutes before carefully unwrapping the foil and removing the damp cloth. Now, heat the wok over medium, add 2 tablespoons of oil and 1 large sliced onion. Stir-fry the onion, pressing it all over the interior. After about 10 minutes, when the onions are charred, you’re done. Discard the onions, wash the wok without dish soap, and heat the wok over low for about 2 minutes, until the wok is dry.

Prevent future rust by drying and oiling the wok after use

To prevent rust from forming on your wok, it is important to dry it thoroughly after each use and store it in a dry place away from moisture. Oiling the wok after each use is also a great way to prevent rust. Here is a step-by-step guide on how to do this:

• After washing your wok, ensure it is completely dry before applying oil.
• Use paper towels to rub a small amount of oil onto the wok's cooking surface. You can use high-heat oil, vegetable oil, or unsalted solid fat such as lard or shortening.
• Spread the oil evenly over all surfaces of the wok, including the bottom and sides.
• Place the wok over medium to medium-high heat until the oil is thin and hot but not smoking.
• Remove the wok from the heat and tilt it to swirl the oil, ensuring that the bottom and sides are coated.
• Add a little more oil if needed and place the wok in an oven set to 200-250 degrees Fahrenheit.
• Heat the wok for about an hour, then turn off the oven but leave the wok inside for a few hours or overnight.
• Finally, remove the wok from the oven and wipe off any excess oil with a paper towel.

By following these steps, you will create a protective coating that will help keep rust at bay and maintain the non-stick properties of your wok.

Frequently asked questions