how to clean carbon steel wok

 To extend the lifespan of your carbon steel wok, ensure proper cleaning. Make it a habit to clean it after each use, regardless of what you've cooked. This maintains its condition for future use. Cleaning is straightforward, needing no special tools, and typically takes around 15 minutes. For regular wok users, having a nonmetallic scrubber handy ensures readiness for cleaning anytime.

How to Clean It

1. Here are the revised instructions:

   1. Clean the wok by rinsing it with hot water.
   2. Use a nonmetallic scrubber to gently remove any food particles. For stubborn residue, soak the wok in hot water for five minutes before scrubbing.
   3. Rinse the wok thoroughly to ensure all food particles are gone.
   4. Pat dry the interior and exterior of the wok with paper towels.
   5. To fully dry, heat the wok on medium to medium-high heat on the stovetop.
   6. Apply a small amount of vegetable oil to the inside of the wok to prevent rusting, if needed.
   7. Store the wok until next use.

2. How and Why to Season Your Wok

   To prevent rust and enhance cooking performance, it's important to season a new or unseasoned wok. Begin by heating the wok on high heat until it's very hot, then add two tablespoons of vegetable oil and optionally, sliced ginger and scallions. Reduce the heat to medium and spread the ingredients across the surface using a metal wok spatula for about 20 minutes. Afterward, discard the solids, wash the wok with hot water and a soft sponge, then dry it over low heat. Expect the wok's interior color to change during seasoning, indicating successful seasoning.