Don't throw your wok away!!! | How to Revive a Rusty Wok & Daily Wok Maintenance & FAQs!

I always give the outside of my woks a wipe down with my oily paper towel after I do the inside when I am finished cooking. I find that prevents any rust forming on the outside as well. After cleaning, and giving my wok a light finishing touch of oil when I'm done cooking, I put it back on the burner and just get it almost hot again, turn the burner off and let it cool down. Then I give it a quick wipe and put it away. In over 40 years, I've never had any rust on either the inside or outside of my woks by doing this.

I must admit, before watching your video, I was going to use a wet sanding sponge and take my surface down to bare metal and start from the beginning. Instead, I scoured off the loose material, heated it to evaporate all water, poured a little peanut oil inside and wiped off the excess oil. From now on, my maintenance routine has changed and I will be taking better care of my wok. Thank you very much for this well detailed instructions.

LOVE this. Thanks! I get to use an old pre-loved wok and enjoy its spirit! Thanks!

Thank you for this very informative video. While my woks are still in great shape it’s always good to be reminded on preventative measures and troubleshooting should the need arise.

Extremely helpful - Thank you!☺

very informative, thank you!!

This truly helped. Thank you.

Nice! Thank you! Enjoy your speaking and video!

Fantastic video!

Thank you. I'm reconditioning an old wok similar to the one you've got. It has a few scratches/surface imperfections and I wasn't sure if they'd be a problem.

I needed this, I have a small wok that is a mess. Thank you!!!

Thank u very much ur sharing this i really appreciate i try also

👏🏼👍🏼🍳 A well-seasoned pan is worth its weight in gold!

When I saw it was 23 minutes I was like "oh no", but it was just really pleasant to stay the whole video. One thing that makes me crazy about Wok Culture, can you "beam" a hot wok with water or not? Some people say you can, some people say no you can't. In my head it would make smalls cracks on the patina or something, I am just not sure. And you can always see those special faucets next to wok stoves, but I never catch someone using it over a hot wok.

Hello, I enjoyed this video and learned a lot. I have a question pertaining to the wok I own. I have an anodized wok which I like to cook with only because like you said about rust on carbon steel. How do you feel about these anodized woks and what are the pros and cons? Thank you for sharing

Great video! I have taken care of my wok pretty much the same way for 35 years now - I still have the same wok, shovel, ladle, and rice cooker from 1989, when I started stir frying. Always oiled it after cleaning, wiped it down and stored it. I need to ask you, Bill, about that stove you have. I will be shopping for a new one soon, and would really love at least one burner of the size you have there - it's huge! Any recommendations on brands or models?

Thank you. I was a little worried about a little greyish stain rubbing off on the napkin after I seasoned it. I trust this is nothing. After I was cooking with some pureed tomatoes (acidic), I didn't clean it immediately and noticed it created some odd black streaks in the surface. Those went away after the usual scrub & seasoning. But now wondering if I should toss the food that was in the wok.

As is true with most things in life, the solution is "More wok!"

Question: After cooking, i accidentally poured cold water on a hot wok when i tried to clean it immediately. Should I be concern on warping the wok doing this?

Does your second wok have a somewhat flat bottom?