It seems like some people are missing the point here. The procedure in this video is for a severely neglected wok that has been allowed to rust and develop caked-on residue. Yes! If you treat your wok properly, you'll never need to do this. Just a stiff brush and water, and maybe a tiny amount of detergent (occasionally) will keep your wok fine. Just be sure to dry it as he describes - over heat, not with a towel. This video demonstrates that abused or neglected woks can indeed be brought back from the dead with the procedures he demonstrates. Good job!

Well done! You are the better man for doing a Take 2 on this tutorial - I wouldn't have been so kind to my detractors. Excellent work and thanks again for your hard work and effort to share.

Thanks for the comprehensive rundown - I’ve got an old rusty wok from the 1970s I was just going to throw away, but now I’m going to give this a shot!

Thanks Kin for this valuable video. I recently decided to pull my old wok out and start using it again. I never took proper care of it to begin with because I really didn't know how. So now I do and I appreciate your passing along your knowledge--it's a big help!

@8:01 _all_ that you've just said here can be summed up into one single word... patina. Pronounced: puh tee-nuh. This snobbish lil word is used in the design world. Often we use it to describe a unique or interesting finish. This varies greatly, like aged bronze turning green, wood that's old & beaten up _but,_ still looks good. In this case, you've gone & created a complex visual that took you a chunk of time & effort to obtain that beautiful, patina! Great job man. Thanks for _all_ the great tips & tricks. Now, I'm off to _try_ this at home... wish me luck, I'm gonna need it! 😂😂😂 Why not add this little gem into your vocabulary? Next design word of the week... juxtaposition! 😈 Until than go have some fun, eh?! *hugs from Canada

The next project: My good Brother-in-law purchased a lot at a local auction that contained several newly manufactured non-stick Woks. The non-stick coating is damaged and pealing. Certainly not something anyone will want to cook in. The Woks are made of steel. With a lot of hand sanding or grit blasting, using a fine abrasive, we will obtain a clean new surface. The goal will be well-seasoned Woks, ready for many years of camping and home kitchen service. This video has been a wonderful help to us on proper seasoning. Thank you. Now it is time to hit that subscribe button.

I did restore my wok today by your methods and came out just like yours, new condition again. I'll season it according to your methods. Thanks again for a very informative video.

I've watched quite a few how-to-care-for-your-wok videos, and this is by far the best. Thorough, informative, easy to follow. Thank you!

Loved this video so much!!! As a novice this is so detailed and easy to understand. You made it really approachable too, thanks!

Sooo helpful thank you. I actually liked how the first part of your video turned out with your voice over. I wish more videos were as clear because most people aren’t professional speakers and it’s easy to mis information. I bought a used well seasoned wok today that I wanted cleaned before ré seasoning. This was perfect for that!!

Thank you so much for taking the time to make this video. You answered all my questions even those I didn’t know I had. Perfect!

I know this video was from 2 years ago, but this is so great. We have a wok that is pretty dirty and I was going to throw it away. I will try this method. I never would have thought to use Easy Off. Great idea!!

Here's a tip: "滑锅" literally slippery wok. This means everytime before you start cooking heat your clean oiless wok on high till it smokes white wisp and in a circular motion splash(not slow pouring) in a ladle of cold vegetable oil and very quickly swirl it around to quench as much as surface area as you can before the pool of oil heats up. You know this is done correctly when you hear that distinctive quenching sound the moment cold oil is splashed on hot metal and continues tingling as you swirl it around. The cold oil meeting hot steel will create a fresh, relatively thin layer of patina on top of the worn one, ensuring non stick surface, every single time. Yes a tiny amount of patina wears and fuse into the food everytime you stir fry in high heat which IMO contributes to some extend the flavor profile of a proper wok hei. Of course wok hei is a whole different animal and is the epitome of high wok cooking.

Omg, your woks are BEAUTIFUL! Thank you very much for showing me how to SAVE my wok, I was going to throw it away😭😱 I am soo glad you saved my wok! 🙌😉

Wok-a wok-a wok-a! that never gets old.

Thank you! Thank you!Thank you! I have "destroyed" and gotten rid of so many wok over the years due to patina chipping all over the food after the 5th - 6th use, after seasoning my wok from following other youtubers who bake the wok for hrs in the oven with multiple recoating instructions. I have never been able to season the wok on the stovetop due to living in a building and always having my little one around me. I was about to toss out another wok and head to the store to purchase another; but got online to do research on wok prep (seasoning) before use and maintenance. I am so happy I stumbled on your video. I was able to ... not on restored the wok..... I used the wok today for the sixth time and the patina did not chip, and my wok is becoming darker. I use my "new" (resrored) wok with the nuwave wok burner (I did not get the set, only the wok base). I am very pleased with the results. Thank you again for taking the time to make this video, saving my wok and continuing wok cooking with (no patina peeling) peace of mind.

love this video and also how to season a new wok by Roi n Rice. Used both videos to clean up my dirty old wok that I realize was NEVER seasoned! I Used a product for cleaning marine stainless steel called Diamond Grit (has actual diamond dust as the abrasive) and a steel scrub pad, worked really well no need to ventilate. My wok is better than ever! Thank you Kinsiderations and Roti n Rice!

I have a wok that looked just like this and now I’m gonna go and clean it. THANKS!!!

Good job! I'm going to renovate my old ones too!

Thank you for doing an update nd fixing the audio.

Thank you very much. That was very clear. I learnt a lot.

thank u my friend , I don't have a wok at the moment as I m using heating plate, I I presume this will work as I thought of, thank u for may my thoughts r true n sure I will try soon, big thank u my friend ... god bless

I have been trying to find someone that could do this!!! I even went to the"Chinese restaurant" to ask how they restored a rusted wok.... needless to say they acted like I was speaking a language not if this world 🤔👽😶!!! I have about 5-6 woks that were rusted do to a horrible leak in my kitchen!!! Thank you for doing this video!!! 👏🏾👍🏾😀

Thank you so much for explaining it so nicely!

Super helpful. Thanks!!

Great audio instructive video

Perfect to restore a old or new Wok . Suuuuuuuuper Video. Greetings from Germany. Ur audio perfect too.

Thanks for your video. Restoring my wok is my Covid project for tomorrow.

Great video!! Thank you

I am so happy you put this tutorial online! I miss my wok so much.

We find treasure like this all the time!!! We use acid on rust. Great educational video.

This is was soooooo helpful. Thank you!

I agree with the previous comment. I'd like to see someone take their oven outside to spray it with Easy Off!! Just don't stand their and breathe in the easy off. Thank you for the video i did learn some things I didn't know.

Great tips!

Great video, not sure how I ended up here but it was worth it

Awesome bombs of knowledge! Thank you. Do you have any tips for taking care of the wooden handles?

Thank you so much for a wonderful tutorial. I had actually thrown my old wok away - but after seeing your video - I retrieved it, did all the steps, and now have a wonderful wok on the way to a beautiful black patina! :-)

Well DONE!

Audio.....superbo💪❗️❗️❗️enjoyed presentation...as I had to redo my breaking in of my 1st brand new carbon steel wok...did not clean it well...will start all over again...follow U and instructions shown 2day..Manifold blessings & Happy Chinese new year

nice job my friend

Thanks for the video. New wok is a rusty mess.

Your showing very clear I love it can I use easy off every time I’m don’t stir fry thanks.

This is a great video! Can I use the easy-off on a non sticky coating?

That was very helpful now if u could recommend agood budget friendly wok to buy?? and can I season wok on my ceramic stove top??

Thanks for this video. Very helpful! Can I use baking soda instead of Barkeepers Friend? Also how much time does it take for the wok to look as good as yours?

Good tips. I clean mine with water and bamboo brush

Great job

great info! thank u...,

Thank you!

I cook West Indian food with my wok.This video helped me a lot thanks.

Thank you so much!

Yay audio :) Way to take feedback to make a better vid!

Great and thank you!!!

Great! Thank you.

Thjanks for this! I have two woks I was going to put in the recycle bin. I have a question, I don't have a gas stove anymore., is that a problem" Is there a portable butane stove that is save to use indoors?

Thank you.

May i know what brand and wheree you bought your wok? that you just shown the one with black patina.

Ty for this 🎉🎉🎉 Question: I hv the bakers cleaner in liquid form will that work? I just got a brand new one gifted to me it has rusted she only used it once

Good job

Thanks for the very helpful video. At 10:15, the 2nd set of aromatics look like garlic and onion although you said "ginger and onion".

When my wok gets the stubborn bits & pieces I heat it up really high and throw a little bit of hit water in it and the stubborn stuff just lifts right off the surface without removing the seasoning. Works for me.

I have one with plastic handles; I can remove the one straight, but not the shot sided one. What do you recommend?

Thank you

Better to clean with hot water + brush than use soap? Then re coat with oil after dried (re-season)?

Is "easy off" the only product that you can recommend to use. How about if this product is not available to some country like us? Any alternative solution that you can prescribe or suggest?

Very nice thank you you

So at the seasoning after they are in the oven part ur volume drops. Good one sir. Don't know if ironic or a troll ^^

Every time I use my wok I clean with wire wool and soapy water, dry immediately then oil it and wipe it off with kitchen towel to stop it going rusty. Ive never needed easy off.

Wow thank you ☺🤩💖🎊🍳

My Debuyer carbon steel pan is turned black after months of usage, but since last month it got several peeled spots on my pan. Is it still safe to cook with that pan or I have to strip it and re-season the whole pan all over again?? Please help!

Can you use cold pressed virgin coconut oil instead of vegetable oil? Or peanut oil?

Can it b toxic? Very good explanation!👍

Is it the same for cast iron work?

Hello handsome. How do you keep those white cabinets so white ? Would you mind to make a video about it , please. Wok video is handy thx

Hi, i have a stainless steel wok and it becomes blotchy brown black after seasoning and it still sticks when i fried egg. Help! Should i remove all those blotches and re-season ?

Bar Keepers makes a liquid version which I find much easier to use when you want to coat and soak a spot.

merci beaucoup

Using an abrasive scour pad ok for scrubbing off the stains?

This is where using Easy Off definitely works. Don't buy a generic brand. They don't work as hard as Easy Off. I spray my pans in my laundry room work tub sink. Yes I have sprayed inside the house in my kitchen sink but just before bedtime while Easy Off does it's thing. Works great.

Use the yellow can of Easy Off. It's much stronger than the blue can. It's especially strong if you heat your wok first. The fumes are very strong, so make sure you do it outdoors or somewhere with very good ventilation.

Hi, Have you ever tried using vinegar to remove a stubborn patina or burn? It works great. Take care.

I WOK for 60year, I only use hot water and steel wool..... never had to restore, use, clean and WOK away !

Thanks for a great video. Quick question...what woks do you use and recommend? I bought mine from Sur la Table and can’t get it to not stick ☹️

Great video. Please don't put much stock in the people who sniped about not using Easy-Off outside. I've used Easy Off back before self-cleaning ovens were commonplace. I'm still alive. I've used Commercial Easy-Off in commercial ovens without any issues & trust me, there was even less ability for those to go outside for cleaning as it was for my oven at home. Even now, with a self-cleaning oven, I still use Easy-Off products for my microwave & I have used them on pans the way you did here for the woks. (I've scrubbed more than my fair share of Bar Friend too, along w/soft-scrub. Where did you find the 'chainmail" listed here? Would a bamboo brush work as well or is that too much? As for my cast iron pans, you have described the same treatment I give to them. One of my cast iron pans was my grandmother's pan, then Mom's pan, then it fell to me. It's seasoned so well I can cook eggs in it without experiencing any sticking. I clean my pans with a sponge that has the teflon scrubby on the opposite side. I use soap when I've cooked something that sticks & needs to be cleaned & then I dry them by tossing in a heated oven, even on just 'Warm' setting. A few minutes in & they're dry. I change over between using a small pea-size amount of what's called grease shortening or I apply a bit of liquid vegetable oil, wipe them down with a paper towel, then store them in my lower cabinets. My cast iron pans are all dark inside but there's no rust or anything else that shouldn't be on them. Like you, I have cleaned & seasoned other pans, esp cast iron ones as they are used by most southern cooks or aspiring cooks & most people in this area cook at home. I've even seasoned new cast iron pans for friends who just got married or had a child get married & the mother or grandmother wants them to have a properly seasoned cast iron pan as they are starting off in their new lives. Great video & great information. I'm still trying to get my hands on a good wok. I'd prefer an older one b/c the metal is just heavier & more durable than a lot of those on the market today. My husband bought me a cast iron pan about 20yrs ago & it cracked right down the middle. I could tell the cast iron wasn't as durable as the ones I already owned but hoped that like them, it would stand up but it just didn't. It was the first cast iron pan I've ever known to crack & because I was using it when it happened, I can say with absolute truth that there was nothing I had done to make it crack. Even Mom & my great-aunts had never heard of a cast iron pan cracking the way this one did. As it turned out, it was a material defect & something hinky in the production. The company replaced but the replacement was made of a much heavier, high quality cast iron pan. (I was caramelizing onions when it happened but the burner was on medium heat. Nothing that would have instigating the cracking - I KNOW BETTER THAN TO THROW SOMETHING COLD INTO THESE PANS EVEN IF IT COULD WITHSTAND IT 9 TIMES OUT OF 10) The final check from the company was a letter stating it was a material defect (why it was so thin & lighter than most cast iron pans) and it was a creation defect on their end. It was nothing I did. Still strange to hear. Great video & hope to check out more you make.

as soon as I remove the wok from the sink, no matter how fast I wipe it down and put it over heat it starts to rust. I heated it on high heat for a while but some rust still persisted. after it cooled I wiped it down with a paper towel and lots of oil until the paper towel stopped turning orange. I can still see an orange tint and Id hate for my food to taste like rust. What do I do now? should I rinse again and try again?

Hi there, is it normal for the wok to have brown residue on the paper towel after i've already cleaned it using sponge and hot water only after cooking, and wiped it down? It seems like no matter how many times I wipe with the paper towel, there's always brown or sometimes black residue. Is this just burnt oil? Shouldn't I wipe it so that there's no residue on the paper towel so that we're not ingesting burnt oil as it could cause health hazards?

How long a period of time does it take for the wok to turn black

Most of the stir fry or chow mien sauces contain vinegar and I find this destroys the seasoned coating..any suggestions?

Thank you so much because I have a good one that is rusty

Very informative. I will now begin to restore my wok which looks the same design as the one you restored. I also would like some hints as to gas stoves and or electric stoves. I have an electric but thinking about gas. Any recommendations? Thanks again and I will save your video for future reference.

Exelente

I have the same type of wok, with two wooden handles. I followed the steps (removing the one that can be and protecting the other one with a towel and tin foil), and the wooden handle turned black and broke... Maybe getting the towel wet would help? Anyway I wouldn't recommended this method if the wok and the wooden handle is somewhat precious to you! I guess the reaction depends on the type of wood. Other than that it worked fine.

Ok, I am going to try your method. I have used my wok for many years (bought in 1977), but it is disgusting. I'll take pictures.

HELLO can you please help me to get my handle back on. I took it off as you suggested before putting it into the oven. I cannot get my handle back on.

Thank you for the info. You really help us a lot. I almost throw all my mother old wok🤭😂👍 My mother is happy now.

Good information. But my wok give rust even when I am cooking in it. What's the reason for this? And thanks for sharing such a useful video.

I have a new wok that has been seasoned properly and yet after a few cooks the seasoning comes off and I have to reseason it. Why is that?

After cooking, avoid using soap to clean the wok. Instead, use hot water and a soft brush or sponge to remove any residue.

i think the price to buy the cleaning/rust chemical sprays costs just as much as a new wok?

my oven is indoors… easy off is for my oven. i’m not, and you should not be stupid enough to open the door and take a big inhale. get over it you trollers. stop this crap. nice job, thanks for taking the time to make it.