Soap-Man Cleaning Supplies
Kitchen

How to Clean Wok

Keeping your wok clean isn't just about appearance -- it's about hygiene and performance. Here's how to do it right, with the supplies you probably already have at home.

What You'll Need

  • Hot water
  • Bamboo wok brush or soft sponge
  • Coarse salt
  • Cooking oil
  • Paper towels

Step-by-Step Instructions

  1. 1

    Clean while hot

    Immediately after cooking, while the wok is still hot, run hot water into it. The heat helps food release from the seasoned surface.

  2. 2

    Scrub with a bamboo brush

    Use a bamboo wok brush or soft sponge to scrub away food particles. For stuck bits, add a tablespoon of coarse salt as a gentle abrasive.

  3. 3

    Rinse and dry over heat

    Rinse the wok and place it back on the burner over medium heat for 1-2 minutes to evaporate all moisture. This prevents rust.

  4. 4

    Apply a thin oil coating

    While still warm, rub a thin layer of cooking oil over the interior surface with a paper towel. Wipe away the excess -- you want a sheen, not a puddle.

Pro Tips

  • TIPLike cast iron, a well-seasoned wok builds up a natural non-stick coating called a patina. Protect it by avoiding harsh detergents.
  • TIPThe best woks get better with age. The black patina that develops is desirable and a sign of a well-used wok.
  • TIPIf food sticks badly, your wok isn't hot enough before adding oil. Preheat until a drop of water evaporates on contact.

Common Mistakes to Avoid

  • XUsing soap on a well-seasoned carbon steel wok, which strips the non-stick patina you've worked to build up.
  • XSoaking the wok in water, which causes rust on carbon steel and destroys the seasoning layer.
  • XAir-drying a wok instead of heat-drying it, which allows rust to form in as little as 30 minutes on carbon steel.

Frequently Asked Questions

For carbon steel and cast iron woks, avoid soap as it strips the seasoning. For stainless steel woks, soap is fine. Mild soap occasionally won't ruin a well-established patina.