How to De-Rust a Wok
Seasoning your wok refers to the process of burning oil into it repeatedly. Eventually, the oil layers form a coating that protects your wok from rust and makes it non-stick. An improperly seasoned wok, or one that was never seasoned at all, may develop rust. You can fix a rusty wok, but if the rust is inside the wok, any seasoning you have already done will go to waste and you will have to start over. Does this Spark an idea?
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Instructions
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Wet your steel wool with hot water, and then use it to scrub your entire wok. Focus especially on any sections that show signs of rust.
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Add some soap if your wok's rust is stubborn and does not come off with water alone. Continue scrubbing with the steel wool until all signs of rust are gone. If your wok had a patina, you will notice this disappearing as well.
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Rinse the wok thoroughly with hot water to remove any traces of soap or rust. Dry the wok immediately with a soft cloth.
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Tips & Warnings
Re-season your wok immediately after scrubbing off the rust. To do this, coat the inside of the wok with a thin layer of lard, the traditional fat used to season woks, or use an oil with a high smoke point, like peanut oil or canola oil. Heat the wok over high heat for several minutes, spreading the oil around regularly by tilting the wok. Let the wok cool and wipe out any extra oil. Repeat this process several times. The wok should begin to darken after several repetitions.
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