Cleaning A Wok After Food is burned in. Restore a carbon steel wok using salt and cooking oil. When a wok becomes rough, sticky and uneven, it needs to be re-seasoned, When you have a new wok, it may need to be re-seasoned more often. As you use your wok more, a hard patina surface will form. Then it will need to be re-seasoned a lot less. Eventually your wok will become non-stick most of the time.
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CLEANING AND RESTORING A WOK

Preheat the wok at medium setting. Add 3 to 4 tablespoons, or more, cooking oil into wok. You can use cooking oil, such as peanut oil, corn oil or canola oil. When oil is bubbling, add 5 to 6 tablespoons salt.

Use tongs to hold paper napkin or cloth rag to scrape clean the surface of the wok.
Start with the centre of the wok, where most of the dried and burned in food is. Finish by scrubbing the outer edge of the wok.

Rinse the wok in warm water. I use a bamboo brush to finish scrubbing the wok. You can use a scrub brush, sponge or other cleaning tool if you don't have a bamboo brush.

Put the wok back on the stove. Turn heat setting to medium. The wok surface with dry in about 10 to 15 minutes. Put 2 to 3 tablespoons cooking oil on a napkin. Rub oil over the entire wok surface. This oil will prevent the wok from rusting.

You only need to clean the wok with salt and oil, when food is badly burned into the wok, or there is carbon build up on the surface of the wok. Normally, you just need to clean the wok with water, using abamboo brush or other cleaning tool. MAke sure to rub cooking oil over the surface after each time wok is used. Over time, the surface of the carbon steel wok will develop a patina finish. It will become non-stick. Check out my other videos on cleaning and restoring a carbon steel wok.

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