Carbon steel woks are cleaned very differently from other cookware — the goal is to clean without stripping the seasoning (the layer of polymerized oil that makes the wok non-stick and flavourful). A well-seasoned wok is one of the best cooking surfaces available; treating it like a regular pan ruins it quickly.
After Every Use (The Correct Method)
- While the wok is still warm (not scorching hot), add a small amount of water to the wok
- Use a bamboo wok brush or a stiff-bristle wok brush to scrub the inside under running hot water — do not use soap, steel wool, or abrasive pads
- Pour out the dirty water and place the wok back on the burner on medium heat for 1–2 minutes to fully evaporate all moisture — this is essential; a wet wok rusts between uses
- While still warm, add a few drops of neutral oil (vegetable, canola) and use a folded paper towel held with tongs to wipe a thin coat of oil over the entire interior surface
- Allow to cool before storing
Removing Stuck-On Food
- Add water to the wok and boil on high heat for a few minutes — this loosens stuck food
- Use the bamboo brush to scrub while the water is still hot
- For very stuck food: a small amount of coarse salt used as an abrasive with the brush cleans effectively without soap
- Rinse, dry on the burner, and re-oil as above
Removing Rust Spots
- Scrub the rust spot with steel wool or a chain mail scrubber until the rust is removed — it is acceptable to be aggressive here
- Wash the scrubbed area with soap and water to remove the rust particles
- Re-season: heat the wok on high until it smokes slightly, add a small amount of oil and use a paper towel to rub it over the entire interior surface, then heat for another minute — repeat 2–3 times
What Not to Do
- No dishwasher — the extended hot water and detergent strips the seasoning completely and causes rapid rusting
- No soap for routine cleaning — strips the seasoning layer
- Never let sit wet — rust forms within hours