Rusty Wok Pan

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Nope. The best woks are the thin, el-cheapo plain
steel ones. Teflon is N.G. in a wok, because (a) if you]
really are using this thing AS a wok, you intent is going to
very often be getting it what Alton Brown would refer to
as "NASA hot" , and (b) you're likely gonna want to use
steel, etc, utensils anyway. I suppose there's nothing
especially bad about stainless - other than I wouldn't think
it would "season" the same - but let's face it, good ol' thin,
cheap steel is what literally millions upon millions of
Chinese, etc., have used for centuries.

So what's wrong with just wiping out the wok right after
you've washed it, or better yet putting it back on the heat
for a little bit?

Bob M.

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

No. Avoid teflon or stainless steel. After you wash the wok, don't
let it sit to dry. Instead, put it back over high heat to dry it
quickly. Wipe it with a towel or paper towel if you want to speed it
up. Then apply a tiny bit of oil if it needs it (it won't every time).
Basically, you're not giving it a chance to rust because you're
getting it hot and dry fast. -aem

Thanks Bob and aem. I am going to try putting it back on the heat to
dry it.

Cheers ...

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

How quick is quick?

Quoted message said:

Is a Teflon or a stainless steel pan a better option?

Teflon, no.... it won't stand up to high heat and your utensils.
SS.... well, tell me where the rust accumulates first. If it's the
inside bottom, have you dried it properly? If so, have you tried
putting a paper towel in there to soak up moisture? Also, if you give
it any regular use... hanging it on a pot rack will help and seasoning
always helps
http://chinesefood.about.com/cs/cookingbasics/ht/seasonwokhowto.htm

If you're looking for an alternative to what you have now, try a
titanium wok and report back with your results.

--

Practice safe eating. Always use condiments.

hi,

i assume your wok is not seasoned if it is rusting -- or that the
coating is becoming weak and needs to be redone?

i'd suggest seasoning it thoroughly -- in case you're not sure, this
means doing the following (same procedure as for a cast iron pan):
1. scrub off all rust or anything that might flake off, thus
compromising you making a strong seasoning surface,
2. stick on the stove to heat dry and start your seasoning procedure
immediately:
3. get your wok smoking hot. have ready: veg oil and lots of paper
towels, and the fan on! this is going to be really really smoky.
4. impregnate a big wad of paper towel with oil (big enough of wad so
that you don't burn yourself...or hold paper towel with tongs/chop
sticks)
5. wipe a good layer of oil with the paper towel on the entire surface
of your wok in a circular fashion.
6. when the layer of oil has darkened/blackened, wipe another thin
layer of oil.
7. repeat 6 several times until you have a blackish sheen on the
surface of your wok.

you may have to do this several times to get a really good black
non-stick surface. remember, a freshly seasoned pan has a weak coating,
so treat it with care until it becomes stronger -- i.e. in the
beginning avoid cooking acidic (e.g. stuff with tomatoes) foods in it,
don't scrub it too hard (i find nylon brushes clean better than
scourpads -- they are gentle on the surfaces but still cleans well).

after awhile when the surface has had time to "season"/harden with use,
it should never rust and be a snap to wash

.. a happily seasoned wok, i think is a better nonstick surface than
teflon cos it still allows you to cook on the high heat required by
stir frying (and lends that nice smokiness to the food), and the
nonstick surface is renewable at home.

hope that is helpful,
g

btw a good way to dry your wok before storing it away is to heat dry
it: when you're done washing it, stick it back on the stove on med-high
until the water evaporates.

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

Search the web for instructions on how to "season a wok".

-sw

email hidden said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

If you leave your wok to airdry it will rust every time... the best
way to treat it is to wipe it out after use with a damp cloth and
clean off any scungy bits but do NOT put detergent in it - you don't
want to strip off the seasoning that's building up little by little...
then more seasoned it gets the less scrubbing you'll have to do to get
it clean.
Then dry it with some paper towel and put it on the stove and heat it
up until all the water has evaporated. While it's still hot, put the
oil of your choice onto some more paper towel and wipe out the inside
of the wok. You don't want a pool of oil in it, just a very thin layer
on the surface of the metal. When it's dry and cool put it away in the
cupboard.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

You can also season it in the oven. Treat it like cast-iron. To season it,
use low oven temps and you'll build up a good seasoning (using vegetable
oil) by adding coatings over almost-cured prior coatings. To clean just
rinse it with a bristle brush and hot water, re-oil it, quick dry it over
heat.

Like those that are used daily for years in China, after a few years of
proper care you will have a wok with a beautiful black sheen all over.

If it still has anything stuck or burnt to it after drying it, pour in some
table salt and scrub with a paper towel. It is good to do this once in a
while lightly anyway.

When it is well seasoned nothing will stick when it is reasonably used.
Better than Teflon and you don't have to baby it as much for dings. Teflon
has become a common ingredient in the blood of most people nowadays so I try
to avoid eating out of it.
--
Lefty

Life is for learning
The worst I ever had was wonderful

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry.

That's because you're washing it with dishwashing liquid... use plain
water and a plastic scrubbie or get one of those stiff wok brushes....
just a few swishes, rinse, and place back on heat to dry. Your wok is
rusting for one reason and one reason only, you're cleaning it right
down to bare metal.

Sheldon

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

If you leave your wok to airdry it will rust every time... the best
way to treat it is to wipe it out after use with a damp cloth and
clean off any scungy bits but do NOT put detergent in it - you don't
want to strip off the seasoning that's building up little by little...
then more seasoned it gets the less scrubbing you'll have to do to get
it clean.
Then dry it with some paper towel and put it on the stove and heat it
up until all the water has evaporated. While it's still hot, put the
oil of your choice onto some more paper towel and wipe out the inside
of the wok. You don't want a pool of oil in it, just a very thin layer
on the surface of the metal. When it's dry and cool put it away in the
cupboard.

A modest amount of detergent will not harm a wok or any other seasoned
pan. The seasoning is not oil that can be removed by detergent. You need
to treat it gently, but detergent can be part of this process.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Thanks for all the informaiton folks. Instead of replying to each of
your individual messages, I will just summarize what I gather here.

I didn't know what seasoning was nor that the routinely used wok pans
have it. This is the first time that I've heard of it on a wok pan.
The first time I have noticed someone talking about it was on Oprah
show with Faith Hill and Tim McGraw talking about seasonning a skillet
for Oprah, but even then I wasn't really sure what seasonning a pot or
a pan really is.

Anyway, I think my main mistake was using detergent to wash it down to
bare metal. I was afraid I'd be eating rust if I didn't do that. If I
am not mistaken, traces of rust start to appear in less than an hour.

It is somewhat blackened about half way up from the bottom. It has a
wooden handle, so, I don't think I can bake it in the oven, but I will
try to season as you folks suggested.

Thank you very much ...

Quoted message said:

Thanks Bob and aem. I am going to try putting it back on the heat to
dry it.

Cheers ...

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

Peter A wrote on 13 Apr 2006 in rec.food.cooking

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

If you leave your wok to airdry it will rust every time... the best
way to treat it is to wipe it out after use with a damp cloth and
clean off any scungy bits but do NOT put detergent in it - you don't
want to strip off the seasoning that's building up little by

little...

Quoted message said:

Quoted message said:

then more seasoned it gets the less scrubbing you'll have to do to

get

Quoted message said:

Quoted message said:

it clean.
Then dry it with some paper towel and put it on the stove and heat it
up until all the water has evaporated. While it's still hot, put the
oil of your choice onto some more paper towel and wipe out the inside
of the wok. You don't want a pool of oil in it, just a very thin

layer

Quoted message said:

Quoted message said:

on the surface of the metal. When it's dry and cool put it away in

the

Quoted message said:

Quoted message said:

cupboard.

A modest amount of detergent will not harm a wok or any other seasoned
pan. The seasoning is not oil that can be removed by detergent. You

need

Quoted message said:

to treat it gently, but detergent can be part of this process.

Since any seasoning done to a wok is basically polimerized cooking oil.
And detergent is used to 'cut' thru grease and cooking oils...using dish
detergent on a seasoned wok is a no-no. Unless you want to remove the
seasoning on the pan.

--
-Alan

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Since any seasoning done to a wok is basically polimerized cooking oil.
And detergent is used to 'cut' thru grease and cooking oils...using dish
detergent on a seasoned wok is a no-no. Unless you want to remove the
seasoning on the pan.

Not true. Polymerized oil is a very different critter from oil itself,
and detergent in modest doses/times without scrubbing hard no effect on
it.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Mr Libido Incognito said:

Peter A wrote on 13 Apr 2006 in rec.food.cooking

Quoted message said:

A modest amount of detergent will not harm a wok or any other seasoned
pan. The seasoning is not oil that can be removed by detergent. You

need to treat it gently, but detergent can be part of this process.

Quoted message said:

Since any seasoning done to a wok is basically polimerized cooking oil.
And detergent is used to 'cut' thru grease and cooking oils...using dish
detergent on a seasoned wok is a no-no. Unless you want to remove the
seasoning on the pan.

I don't know a polymer from a polliwog, but my long experience with
woks puts me on Peter's side on this one. IF the wok is properly
seasoned to begin with, the occasional use of detergent to get rid of
sticky, greasy bits will not hurt the underlying seasoned surface. And
if it looks as though it does, the normal (occasional) hot application
of a little more oil quickly solves the possible problem. -aem

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

No. Dry and oil it as soon as it is washed.

David

Quoted message said:

Thanks for all the informaiton folks. Instead of replying to each of
your individual messages, I will just summarize what I gather here.

I didn't know what seasoning was nor that the routinely used wok pans
have it. This is the first time that I've heard of it on a wok pan.
The first time I have noticed someone talking about it was on Oprah

I haven't washed the wok pan with detergents in the past few days as
you folks have suggested. Just scrubbing and heating it back followed
up with a coat of oil before storing it. It would probably take some
time before it gets a good coat of seasoning.

One thing I noticed is that I don't seem to get that metallic flavor
anymore, that I think I used to taste when eating food cooked out of
that pan. I don't know if that's just a placebo effect, but at least
I think I am on the right track.

Thank you all again ...

Quoted message said:

[snip]
One thing I noticed is that I don't seem to get that metallic flavor
anymore, that I think I used to taste when eating food cooked out of
that pan. I don't know if that's just a placebo effect, but at least
I think I am on the right track.

Yes, it sounds like you are on the right track. That metallic flavor
was from your scrubbing it down to bare metal each time. Now you're
ready to read this page, an excerpt from the introduction to Grace
Young's wonderful book, "The Breath of A Wok". I hope you find it
inspiring. -aem

http://www.graceyoung.com/excerptsBreath.html

aem said:

Quoted message said:

[snip]
One thing I noticed is that I don't seem to get that metallic flavor
anymore, that I think I used to taste when eating food cooked out of
that pan. I don't know if that's just a placebo effect, but at least
I think I am on the right track.

Yes, it sounds like you are on the right track. That metallic flavor
was from your scrubbing it down to bare metal each time. Now you're
ready to read this page, an excerpt from the introduction to Grace
Young's wonderful book, "The Breath of A Wok". I hope you find it
inspiring. -aem

http://www.graceyoung.com/excerptsBreath.html

Great excerpt aem and I've had my 2 Woks now for 20+ years. I don't remember
the last time I washed them with soap. I just clean them with a brush when
hot and back on the stove to give a quick coat of peanut oil. I then let it
cool and hang it up on the pot rack. I treat my cast iron almost the same
way.

With Woks when you think it is too hot, it is usually just right.

--

Joe Cilinceon

"Karen AKA Kajikit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

email hidden said:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

Sounds like it wasn't seasoned properly in the first place. You need to
strip it down to the metal ONCE. Once cleaned out, NEVER AGAIN use soap or
brillo on it. Clean it only in hot water and once of those plastic
'brillo-like' plastic sponges you use to clean teflon.
Proper seasoning a wok has been covered here many times. I;m sure you some
one else has already suggested it.
It is supposed to get darker the more you use it. It will eventually form a
non stick surface.