Whether you’re whipping up pad Thai for Friday night dinner or making a copycat version of your favorite Chinese takeout, you’re likely using a wok. But because the round-bottomed pan isn’t something you use every day, you probably have questions, like how to clean a wok—especially if it gets rusty or crusty.
The two most popular types of woks are carbon steel and cast iron and while they each require different cooking techniques, both kinds need to be cleaned and cared for the same way. Below is our easy guide on how to clean a wok correctly.
Find out the best woks to buy, plus the accessories to go with it.
How to Clean a Wok
First things first: You should never use soap (or any other harsh cleaners or metal scrubbers) on your wok, or you’ll remove the patina. Instead, scrub the interior of the wok gently with hot water using a regular kitchen sponge or a wok brush.
Then, dry off the wok with a towel before placing it on the stove over low heat until there are no more visible water droplets. Make sure the wok is completely dry before putting it away to prevent it from rusting.
How to Remove Rust or Hardened Food from a Wok
If your wok ends up with rust or burned-on food, soak it in warm water for about 5 minutes to loosen up the particles. Then clean it as you usually would (aka with a gentle sponge or cleaning pad).
You can also use steel wool for particularly difficult-to-remove rust or food, if necessary. However, scrubbing with an abrasive sponge will likely remove some of the patina in the process. That means that you’ll need to re-season your wok afterward to restore its nonstick surface. To do so, follow our simple step-by-step guide to seasoning a wok.
Ready to use your sparkling clean pan? Here are our go-to wok recipes.
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Mushroom Pepper Steak
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
Almond Vegetable Stir-Fry
While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
Asian Pork Linguine
Peanut butter, ginger and honey make an easy, authentic-tasting sauce for Asian pork and noodles. If I have fresh ginger on hand, I grate 1/4 teaspoon to use in place of the ground ginger. —Lisa Varner, El Paso, Texas
Vegetable Pad Thai
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Peanut Chicken Stir-Fry
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. —Diane Kelly, Puyallup, Washington
Thai Beef Stir-Fry
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
Sirloin Stir-Fry with Ramen Noodles
I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon
Sweet-and-Sour Beef
This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. —Brittany McCloud, Kenyon, MN
Simple Shrimp Pad Thai
Here's my shortcut version of pad thai. Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts—no one will guess the secret ingredient is marinara sauce. —Erin Chilcoat, Central Islip, New York
Turkey Asparagus Stir-Fry
Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio
Colorful Shrimp Pad Thai
Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
Saucy Thai Beef Noodles
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin
Snappy Chicken Stir-Fry
Don’t just reheat leftover chicken, stir-fry it up with some frozen vegetables (the ones you have hiding in your freezer) for a super-fast weeknight meal. We don’t call this recipe “snappy” for nothing. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Asparagus Turkey Stir-Fry
When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. —May Evans, Corinth, Kentucky
Coconut Curry Shrimp
Here’s a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. —Cindy Romberg, Mississauga, Ontario
Thai Shrimp Stir-Fry
Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. —Jeanne Fisher, Simi Valley, California.
Mandarin Pork Stir-Fry
When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —Laurie Martignon, Niagara, Wisconsin
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
Spicy Chicken Lettuce Wraps
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. —Brittany Allyn, Nashville, Tennessee
Thai-Style Brisket
Here's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. —Teri Rasey, Cadillac, Michigan
Pork 'n' Pea Pod Stir-Fry
A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Irvine, California. "We like this dish extra spicy, so I use a tablespoon of red pepper flakes," Jane notes.
Balsamic Pork Stir-Fry
The solution to expensive Chinese takeout is right here. I think this pork stir-fry is much tastier than any takeout I've tried. —Susan Jones, Appleton, Wisconsin
Stir-Fried Scallops and Asparagus
Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
Mexican Fiesta Steak Stir-Fry
The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare! —Patricia Swart, Galloway, New Jersey
Sugar Snap Pea Stir-Fry
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen
Beef Orange Stir-Fry
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
Sizzling Chicken Lo Mein
All the high school students at the school where I work love this scrumptious chicken dish. It is the most requested recipe I have. —Kris Campion, Marshall, Minnesota
Chicken Soba Noodle Toss
This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner. —Elizabeth Brown, Lowell, Massachusetts
Peking Shrimp
In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it’s so fresh and readily available there, but this main dish is a year-round favorite. —Janet Edwards, Beaverton, Oregon
Orange Beef and Asparagus Stir-fry
Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze—see what we mean? —Cindy Johnson, Colorado Springs, Colorado
Curried Fried Rice with Pineapple
This is a special fried rice popular in Thai restaurants and called Khao Pad. It has a bit of heat a little sweetness and some crunch. —Joanna Yuen, San Jose, California
Ginger-Peach Pork Skillet
Leftover grilled pork, packaged rice and a jazzed-up frozen stir-fry blend speed up this saucy, sweet skillet dish with a little bit of heat. —Elizabeth Perkins, South Riding, Virginia
Nutty Chicken Stir-Fry
My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers—if there are any—are great! —Shirley Conrad, High Amana, Iowa
Chicken Chow Mein
When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. —Beth Dauenhauer, Pueblo, Colorado
Shrimp Lo Mein
This recipe is simple, fast, healthy and very adaptable. You can change the seafood or vegetables to your taste. —Sherri Starkin, Lyle, Washington
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Amanda Tarlton