How do you stop a wok from rusting up?

Question

My girlfriend got given a wok from her mum that had only been used once but had gone rusty. I cleaned it all up, got the rust off it and dried but the orangy rust stuff has returned? Any ideas what i can do about this? shall i just chuck it away and get a new one?

Answer 1

Before you use a wok, it should have a black coating of chelated iron. This stops the food burning and stops the wok rusting.

Clean your wok well. Put about a teaspoon of vegetable oil in the bottom and heat it until the oil just begins to smoke. Remove the wok from the heat. Add about a teaspoonful of salt. With a handful of crumbled kitchen paper, rub the salty oil mixture all over the outside and inside of the wok. You'll find that the iron absorbs some of the oil. Keep rubbing until it's shiny but not wet.

Now put in some more oil and do it again. Keep doing this until the wok is black and shiny inside and out.

When you've used your wok, wash it and dry it. Then give it the oil and salt treatment. If you do this each time it's washed, the wok will last a lifetime (or until the handle falls off!)

Answer 2

You need to "season" your wok Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it. Seasoning a carbon-steel wok, like seasoning a cast-iron skillet, seals the cooking surface and prevents rust. A well-seasoned wok doesn't need a lot of oil, because food doesn't stick to it. Steps: 1. Wash the new wok with hot water and mild soap. 2. Rinse well. 3. Place wok on stove over medium heat. 4. Fold a paper towel into a small square, and then soak it with fresh vegetable oil. 5. Wipe the hot wok until it is completely covered with a thin film of oil. 6. Switch to a clean paper towel pad and continue wiping the wok until it is completely covered with a thin film of hot oil. 7. Turn the heat to low and let the wok heat for 15 minutes. 8. Let the wok cool, and then use. 9. Reseason the wok if food sticks to the wok. Tips: After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool. Always pat wok dry with a paper towel. Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.

Answer 3

Chuck it first off you can get sick from eating bits of rust really sick.....

when buying your next wok get only stainless steel first or some solid metal nothing coated in a non stick finish.
the most important think is a wok must always be oiled
some oriental chefs don't even wash there wok just clean it with a oily towel, they believe the more its cooked on the more seasoned it becomes.
If you must wash it be sure to wipe it after with an paper towel dipped in oil.

Answer 4

We sell woks everyday at AbleKitchen.com. These are the care instructions that come with our carbon steel woks.
1. Wipe pan carefully with clean cloth.
2. Before greasing, place in oven set between 350 and 450 for about four hours.
3. Allow wok to cool, then grease thoroughly with shortening or lard. The wok is now ready to use.
4. Keep wok greased at all times.

Answer 5

I would throw it out and buy a new wok. Before you use a new wok, season (cure) it by rubbing cooking oil into the wok with a paper towel. Never let it soak in water. Water causes rust. I did it myself years ago by soaking it in warm sudsy water. I think there's a brush made for cleaning the wok. Buy the one that's made of high carbon steel (?) -- sold on those late night infomercials. You may find it by doing a search for wok or check out Martin Yan. Happy Wokking.

Answer 6

You need to treat it first by getting some oil and salt, heat the oil then add some salt and rub this into the wok with a cloth until all the surface is coated. empty out and repeat a few times then u can use it. Don't put it in the dishwasher or the coating will come off, just wipe out by hand after use.

Answer 7

Some of the other posts are CORRECT! Oil is your answer after u clean it. But 1 thing to remember is that u have to remove food only. Dont try and scrub it completely of the blackness in the wok. That is supposed to be there. It's how u 'season' the wok. This helps the wok work properly.

Answer 8

Try cleaning it again, but I'm not sure that you will get rid of it. If you do buy another one you need to 'season' it. After use, clean and dry it right away, then take cooking oil, I like to use olive oil, and rub it all over the wok. Do the same for iron skillets, it's a great trick, make the pans and such much easier to cook with and clean up after. Good luck.

Answer 9

Answered by a chinese chef!! before you do your cooking are you heating your wok very hot before frying your food? if yes thats good. when you've finished cooking wash the wok with sponge or dishcloth (no scourers) and heat up again to warm, make sure theres no water left on wok then get sum oil in a paper towel and cover your wok. do this every time and you'll not get rust again!

Answer 10

Hi there!

All you need to do is keep it oiled. Take a paper towel and some cooking oil and oil the entire cooking surface. Do this after every use.
I wish you good wok! ;)