How do you get hardened food crud off? Is it alright to use stainless steel scrub? How often do you re-season the wok, after each cleaning/usage?
1798780
You should be using a steel spoon with it anyways. I would heat it till smoking and take the spoon with a little bit of peanut oil and scrape it off. Let it cool before using again.NEVER USE WATER!Even Lodge now gives in and tells you that you can wash them and then they tell you to re-season the pan. They do that because some do not understand the pan or pot is clean when it smokes.Cast iron should NEVER be washed, ever. Get it hot, smoking hot, scrape it, done!
1798781
Hi, I never use a metal scrubber. I will use either a hard bristle brush or some kosher salt. Keep in mind that if you are getting a lot of stuck on food then you probably need to use mor oil in your cooking. Be sure to coat the whole wok before heating and not just put the oil in the bottom. After I clean the wok I spray some Pam to coat the entire inside, wipe it out and then heat it until smoking. Turn off the heat and when it is cool I wipe it again to get any leftover oil out. Store with good air circulation.
1798782
I use a stainless steel chain link scrub and hot water only. Works beautifully! The first year I season with shortening after use (scrub with chain link, put in warm oven to dry, season and put back in warm oven). I did this seasoning routine for almost 1 year and never did it again. It's 3 yrs old now and priceless. Each time you use it it gets better. I use it for all dishes that calls for a Dutch oven or large pot, not just stir fry. And let me tell you it makes a killer paella!
1798783
I use a plastic scrapper thing I found at Walmart for scrapping hardened food off. You can reseason the wok any time you believe it is necessary. We have had ours for a while and haven't had to reseason it yet. Never let it air dry. I always place mine on the stove on a low flame and dry it that way. Letting it air dry will rust it. You can use a green scrubber on it to clean it. Some people use sea salt(dry) to clean cast iron.
1798784
I soak my wok in very hot water and use a plastic scraper that I purchased from pampered chef. It took about a month of seasoning to get the seal I wanted. I never use metal to clean, and sometimes I use a small amount of dish washing liquid to clean. I always put my wok back on the heat to dry after cleaning. I no longer have to season my wok, it always cleans up with my scraper and hot water. Cast iron on the inside will blacken and create a wonderful natural seal if you can let it go through the process. The oily residue is just part of the essential process to sealing the I cast iron. I also use cast iron skillets everyday! I soak my wok in very hot water and use a plastic scraper that I purchased from pampered chef. It took about a month of seasoning to get the seal I wanted. I never use metal to clean, and sometimes I use a small amount of dish washing liquid to clean. I always put my wok back on the heat to dry after cleaning. I no longer have to season my wok, it always cleans up with my scraper and hot water. Cast iron on the inside will blacken and create a wonderful natural seal if you can let it go through the process. The oily residue is just part of the essential process to sealing the I cast iron. I... » Read More I soak my wok in very hot water and use a plastic scraper that I purchased from pampered chef. It took about a month of seasoning to get the seal I wanted. I never use metal to clean, and sometimes I use a small amount of dish washing liquid to clean. I always put my wok back on the heat to dry after cleaning. I no longer have to season my wok, it always cleans up with my scraper and hot water. Cast iron on the inside will blacken and create a wonderful natural seal if you can let it go through the process. The oily residue is just part of the essential process to sealing the I cast iron. I also use cast iron skillets everyday! « Show Less
1566414
Carbon steel will rust, which is why they recommend you coat it with oil after use. Though there are chemical compounds that can remove rust--like naval jelly--I'm not sure I'd want them used on something in which food will be prepared. I would simply clean the rust off with iron wool, wash the wok clean, dry it thoroughly and then spray it with Pam, and rub off the excess with a paper towel.
2200171
I rubbed mine with a generous helping of vegetable oil and then baked at 200ish degrees for 30 mins. Put a baking tray below it in case any of the oil drips off. Also, after using, be sure to wash the wok and then dry over a burner or in the oven to remove all traces of water. This is a great wok for he grill especially!
1595921
Well; if you have the non-stick one, I hope that you didn't use anything abrasive (like Brillo) on it because that will totally wreck it. That said, it is not really nonstick -- it's semi-stick. That means that mine -- used according to their directions and cleaned their way too -- will not ever look like it did when new (less than a year ago). But it will get pretty clean if you let it sit in the sink with hot water and dish soap in it for a few hours and then use a Scotch (or similar) scrub sponge with the blue scrubber side on it. But, sadly, it is neither nonstick nor easy to clean.
1450715
I have to agree with the two previous answers and have always washed the pot by hand. This is due to the size and I also like to wash and dry the pot so it comes out looking like new. We do not put any good stainless cookware, knives or other expensive items in the dishwasher. I believe you will extend the life and looks of this pot by hand washing. Good luck with your choice.
2063837
It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be pretty heavy just to handle with one arm. It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be... » Read More It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be pretty heavy just to handle with one arm. « Show Less
1158811
This is a very good flat bottom wok. I have used it several times on high heat with no problems cleaning it afterwards. I use Bar Keepers Friend for tough burns. I suggest you heat the pan first before adding oil. Stainless steel has pores that shrink when heating. Making the pan less likely to stick.
1831062
I've never had a problem with mine. If you do find any spots of rust, just rinse them off and rub oil on the wok. I use coconut, but any viscous oil will do.
1797029
I find it great to grind a lot at once because I find the cleaning tedious. I see some people put theirs in the dishwasher but I thought that wasn't recommended so I hand wash then towel dry and use the food grade silicone before reassembling.
1553230
I just rinse it off with water after i get done using it. Just make sure all the little pieces of food aren't on it cuz then it takes some scrubbing:)
250327
It cleans off easily with my normal scrubber sponge. I wash it right after eating. It's stainless steel. If anything got stuck you could spray it with oven cleaner, but the tray underneath is harder to clean so I put non-stick aluminum foil down. Easy!
975422
I've been working on mine for several months to TRY and get it black!!!! I'm using the seasoning instructions in STIR FRYING TO THE SKY'S EDGE (Grace Young) Basically it's cooking slices of ginger in really hot oil and mashing it into and up the sides of the pan. You can start over by giving it a scrub with baking soda and oil then never scrubbing the wok, just wipe clean. I'm popping popcorn 2-3 times a week trying to get mine seasoned to perfection and solid black (usually takes over a year) and it's recommended that you don't cook any recipes with a high water content for the first year- just lots of frying with oil, eventually it will become seasoned and take less and less oil to cook with as time goes by. Ultimate goal is 'WOK HEY"
845731
I use warm water and soap. But sometimes I just skip the soap. I clean it after every two or three sharpenings. But I like the dishwasher idea. I will try that...
96820
i just cooked fried rice with this wok and I had black bits come off! I can see lighter metal where the black come off. I don't know how that's possible for cast iron.
1402266
Yes, if the wok is seasoned to begin with steaming should not be an issue. Make sure the wok is thoroughly dry before storing. I sometimes rub in not pour in a little oil . Rub in rub out. You can put it back into a hot oven to bring it back like new. I just rub it. No problem. When in doubt buy two you will always have one in case you ruin the first one. But I am betting you will do just fine. Best use for your wok is use it use it use it ....
891050
I don't have a dishwasher either. I have never sut myself. I hold it by the plastic and rub a stainless steel sponge against it. You have to be as careful with this as with any other sharp item.
486836
I would use a nylon spatula and sponge with a little soap and gently rub it out. Clean it after each use carefully as mentioned after turning it off for about ten mins.