How to Re-Season a Rusty Wok

Use peanut oil to reseason a rusty wok.

A wok is a large pan with a flat bottom and high, rounded sides. It is typically used in Oriental cooking and is the most convenient way to fix dishes such as stir fries. If your wok came with a seasoned coating, then you can preserve it by washing your wok with water and a soft brush. If you have a rusted wok, then you will want to re-season it before you cook so that food will not stick to it.

Things You'll Need

• Wok
• Soap
• Hot water
• Steel wool scouring pad
• Paper towel
• Peanut oil
• Oven-safe brush

Instructions

Stovetop

1. Scour the entire inside of your wok with soap, water and the scouring pad. Remove all of the rust and the manufacturer's coating.

2. Rinse the wok thoroughly with warm water.

3. Boil water in the wok for 3 to 5 minutes.

4. Repeat Steps 1 through 3 until the rust and original coating are completely gone.

5. Rinse the wok with water and wipe it clean with a paper towel.

6. Preheat the wok on high heat on the stovetop until a water droplet evaporates almost instantly.

7. Dip a fresh paper towel into peanut oil and carefully rub the oil on the inner surface of the wok.

8. Reduce the temperature of the stovetop to low and cool the wok for 15 minutes.

9. Repeat steps 7 and 8 once more.

Oven

1. Follow Steps 1 through 5 from section 1 to remove the rust and original coating from the wok.

2. Preheat your oven to 300 degrees Fahrenheit.

3. Rub a thick coating of peanut oil into the wok with the paper towel. Add enough extra peanut oil to just cover the flat bottom of the wok.

4. Place the wok in the oven.

5. Brush oil up and down the sides of the wok every hour for four hours with an oven-safe brush.

6. Remove the wok from the oven after four hours and allow it to cool completely.

7. Wipe the inside of the wok with a paper towel to remove any extra oil.

Tips & Warnings

• Woks and cast-iron pans work best under very hot conditions. When you cook, allow your wok to preheat until a drop of water in the bottom of the pan dances around and evaporates within seconds.

• After seasoning your wok, never clean it with soap. Use plain water and a non-abrasive sponge and wipe it down immediately after use.

• To avoid rust, do not allow iron or steel woks to soak in water.

References

• Asia Recipe: All About Woks

Resources

• Thai Food and Travel: How to Season and Care for a Wok