If your Carbon Steel Wok is well seasoned and nothing is stuck to the surface, cleaning it is quick and easy, reinforces it's non-stick nature, and ensures that it will be ready for next time. A few key steps (BEFORE YOU EAT!) are super important.
Here's what to do, after you move your food from the wok to a serving dish, and before you eat:
1. Start with hot water
Turn on the hot tap in your sink before bringing the wok over. This reduces the chances of thermal shock when the hot wok meets the water.
2. Rinse the wok
While the wok is still warm, rinse it inside and out under the running water. If needed, give it a gentle scrub to remove any remaining residue.
3. Dry the wok
Wipe the wok dry, then place it back on the still-warm burner to evaporate any remaining moisture. Once it’s dry, go enjoy your meal.
4. Re-season lightly after dinner
After you’ve finished eating, turn the burner back on to medium heat. Add a very small amount of vegetable oil—no more than about ½ teaspoon—and use a paper towel to spread it over the entire interior surface of the wok until it looks like the oil has disappeared (it hasn’t).
You may notice a bit of smoke — totally normal. The heat helps bond the oil to the metal surface, forming a thin protective layer that keeps the wok naturally non-stick and prevent rust. Tilt the wok so the sides receive direct heat as well.
5. Heat briefly and cool
Let the wok heat for a few minutes, wiping again if you see any oil pooling. Then turn off the burner and allow the wok to cool.
That’s it — your wok is clean, protected, and ready for next time. Store it as normal.