Typhoon World Foods Wok, 28 cm

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Don’t leave the wok unwashed for long periods of time, as it will be more difficult to clean—just like with regular pots and pans. If you have an electric stove and use a flat bottom wok, then it is a good idea to keep the bottom clean and smooth, so you don’t scratch your glass cooktop. It depends on personal preference. I generally don’t pay too much attention to the bottom of the wok, though I do make sure to rinse it.

Industrial scouring pads: Industrial scouring pads are best for restoring old and rusty woks and prepping them to be re-seasoned. However, they are much more abrasive than the scrubbing pads on sponges. They are rarely needed when cleaning a well cared for and seasoned wok, unless you have burned something (which happens to all of us!) Don’t leave food in the wok for a long time, especially acidic foods. The patina may wear away and rust will form.The long reedy bristles of the bamboo work great at scraping food bits off of the wok. There can be a bit more splashing though, so grab your apron before you go at it, or you’ll end up with a shirt full of grease spots. I say manageable, because sometimes when I’m in a rush, I transfer my hot wok to the sink—holding the handle with a dry cloth—so I can wash it right away. Generally, it’s best to clean a warm wok while grease, oil, and food bits are still soft. Scrub Sponge: Those yellow sponges with the green scrubbing pads on one side are our go-to for use at home. They are readily available, effective at cleaning thoroughly and uniformly, and provide some padding for your hand if you’re washing a hot wok. Kaitlin has taken to using one and she feels it works great. Though, like a regular brush it can get funky, so you will probably want to replace it every 6-8 months or so depending on how often you use it and how its holding up. If it’s a longer style, you could also consider trimming the “bristles” so you get a fresh brush until it gets too short to use, then replace it.

Spread 1 teaspoon vegetable oil around the perimeter of the heated, dry wok, and wipe the entire surface down with a paper towel. Make sure you get every spot!

The verdict: Woks 

This also dries the bottom of the wok, preventing rust from forming on the outside. If you skip this step, the next time you grab your wok, it may have a thin film of rust on it.To speed up this process, you can towel-dry before heating. Step 4: Oil Your Wok

That said, a rusty wok can be easily saved! See our wok seasoning post for more info.) How to Wash A Carbon Steel Wok At home, however, there may be longer gaps between cooking sessions, so it’s important that every time you use your wok, you wash and store it properly. Rust is enemy #1. Many of our tips are designed to help you avoid it. Periodically, I will give the bottom of the wok a scrub to get rid of any areas that are starting to build up with grime. Can I Wash a Wok with Soap?

How we tested

The most surefire way to dry out the wok completely and prevent rust is to heat the wok on the stove until completely dry and moisture-free. Woks vary in size, with smaller ones typically about 24cm in diameter and larger family models up to 35cm. Do use your metal wok spatula to lightly scrape your wok to remove heavy grease and crusted food before washing. Once you are done cooking, let the wok cool down to a manageable temperature before you transfer it to a sink.

After washing, the wok is then lifted and tipped forward to drain the water and any debris out into a built-in drain on the stove. How nice is that? During busy times, the wok is going non-stop, so this convenient setup is key. Don’t soak your wok for more than a few minutes in water, and definitely not overnight, or rust will form. In general, principles for washing carbon steel and cast iron woks are similar. If you have a cast iron wok, you can follow the same steps laid out in this post. Routine Wok Washing: The First Principle of Good Chinese Cooking

Wok FAQs

While you can still make a stir fry in a frying pan, a wok should be your pan of choice – ones made from carbon steel will also impart the traditional smoky stir-fry flavour known as "wok hei". What materials are woks made from? Our focus is on the carbon steel wok, which we recommend in our article on choosing and buying a wok. Using light yet firm pressure, scrub the wok in a circular motion, starting in the middle of the wok and continuing up the sides. Make sure to clean the entire surface. If your wok is extra greasy, you can use a small amount of mild dish soap. Do wash your wok as soon as possible after you’re finished cooking. It’s much easier to clean off fresh sauce and grease than caked on residue. Woks tend to either have one long handle for easy tossing and turning, or two smaller c-shaped handles for easy manoeuvrability. There are some hybrid models that have a long handle on one side and a small grip handle on the other though, such as the high-scoring M&S Chef Hard Anodised 30cm Wok we tested.