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

Рет қаралды 7,178

Күн бұрын

Did you dig out your old wok, only to find it's covered in rust? Learn how to clean and re-season a rusty wok and start cooking with it again! We answer all of your questions!
For the full post on how to revive a rusty wok:
thewoksoflife.com/how-to-revi...
0:00 Intro
0:48 Will carbon steel woks rust?
1:40 Should I use soap on my wok?
2:00 Why is my wok rusty?
2:48 Cooking acidic foods in your wok
3:32 Do I need to start over and re-season my wok if it is rusty?
3:59 Is rust dangerous to eat?
4:25 What to do if the bottom of my wok is rusty
5:04 Best wok care regimen
5:37 What tool to use to scrub my wok
6:43 How to revive a rusty wok
16:40 How to properly reheat and oil your wok
23:19 Blooper
For The Woks of Life's complete wok guide:
thewoksoflife.com/wok-guide/
Thinking of buying a wok? These are the best!
thewoksoflife.com/best-wok-to...
Got questions on how to maintain your wok? (See here if you have a rusty wok!)
thewoksoflife.com/how-to-seas...
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️👨‍👩‍👧‍👧
For all of your questions on Chinese ingredients:
thewoksoflife.com/chinese-ing...
For more tips on Chinese cooking methods:
thewoksoflife.com/category/ho...
Check out our cookbook:
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Music: Jazz by Night/Martin Landstrom/epidemicsound.com

Пікірлер: 30

@barcham 2 ай бұрын

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.

@98682bobbyd 2 ай бұрын

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.

@miguellomeli8709 Ай бұрын

This truly helped. Thank you.

@aldolojero 2 ай бұрын

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.

@LC_JSE Ай бұрын

Hi I’m just adding myself to this thread in case the answer to this comes about 😂

@bgrainger3477 3 ай бұрын

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

@Thewoksoflife1 3 ай бұрын

Indeed it is!

@evileyelash8094 3 ай бұрын

Extremely helpful - Thank you!☺

@taichiman2003 3 ай бұрын

very informative, thank you!!

@Thewoksoflife1 3 ай бұрын

thank you! :) glad you found it helpful!

@mikeanderson2037 3 ай бұрын

Nice! Thank you! Enjoy your speaking and video!

@franslingerland1207 3 ай бұрын

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

@KimH-ic6ne 3 ай бұрын

Fantastic video!

@Thewoksoflife1 3 ай бұрын

thank you so much!

@matthewharper9615 3 ай бұрын

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

@Thewoksoflife1 3 ай бұрын

heheh! too true!

@midnightsky2895 Ай бұрын

It's kind of funny with the wife or girlfriend giving her two cents about the flaws of the wok. 😂

@rosei4628 3 ай бұрын

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.

@Thewoksoflife1 3 ай бұрын

Thank you so much! Yes, you never want to have a panic moment if some rusty spots appear! :)

@Nemo-yn1sp 2 ай бұрын

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.

@vela1492 2 ай бұрын

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?

@user-pv9ev3nu6s 2 ай бұрын

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.

@davem1564 3 ай бұрын

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

@kikk0r 3 ай бұрын

21:00 ”Adding more [oil] never hurts". Doesn't it? A number of respectable online sources state that if the oil layer is too thick it has a harder time polymerizing, either when burning it in on high heat or when the wok is just sitting in your cupboard. It will feel sticky and rancid. And that's been my experience as well. Any thoughts on why you shouldn't keep the layers very thin and build on top of that?

@Rik77 Ай бұрын

But he is also always using a paper towel to wipe the excess off. So as long as you are wiping excess off it should be fine.

@UrsulaJStLouis Ай бұрын

Can carbon steel wok be used on glass-type stovetop? Thank you!

@Doug98012 3 ай бұрын

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?

@Thewoksoflife1 3 ай бұрын

Hi Doug, this isn't typically an issue we've encountered. Restaurant wok stations actually often have a running water setup so cold water + hot wok is a common occurrence. You can check out Wang Gang's youtube channel to see what we mean!

@UrsulaJStLouis Ай бұрын

Does your second wok have a somewhat flat bottom?

@KnotChinese 8 күн бұрын

Sorry to disagree with you, but the last part of the video is off the mark. After you have dried and lightly oiled your wok, it is indeed ready to cook on but not to store. Even an ever so lightly oiled wok will attract dust and other detritus if just left on the surface. After oiling, l always heat the wok again taking it past the smoke point until it polymerizes. Yes it is repeating one cycle of the seasoning process, but you are not re seasoning only adding to it. This will ensure that the wok is no longer greasy and, if you make it a part of your regular after use routine, will continue to build up the seasoning that already exists. If that all sounds like a chore, change your mindset and allow your wok care to give you a more intimate relationship with your wok - make it a hobby in the way that other people do when working on their prized car or motorcycle, or perhaps when they are maintaining a straight edge razor. Cooking with a wok should not only be pleasurable, but should inspire you to treat your wok like the finely tuned instrument that it is.