How to restore, revive and rescue a rusted Carbon Steel wok or pan
Автор: Mammafong
Загружено: 2020-10-08
Просмотров: 15547
Why did my wok start to rust?
Your carbon steel wok may develop rust due to humidity or infrequent use. The seasoning can sometimes appear blotchy, feel sticky, or develop spots. Don’t worry, this is completely normal. Just keep cooking and the patina will continue to develop.
This sounds a bit technical but let me explain why the rust appears after a period of time.
Corrosion of carbon steel occurs when the relative humidity of the air is 70% to 80% and the air temperature is above 32F. The air impurities that dissolve in condensed water or rain water and by dust and dirt settling on the metal surface will cause the carbon steel go rust quickly. This means when the wok is exposed to open air (with no seasoning), it will go rust easily. This is the reason why we applied a thin coat of natural oil on the wok surface and seal the wok with a plastic bag to protect it from moisture. However, once the consumer seasoned the wok, a natural form of patina will protect the wok from rust and if they cook often enough, it can eliminate the rusting issue completely.
The beauty of our carbon steel wok is it is very forgiving and can be revived easily, just simply give it a good scrub/sand, remove the rust and re-season the wok. It will look brand-new again and naturally non-stick after continue-use.
What to do when my carbon steel wok starts to rust?
Give the wok a thorough clean!
Add 2 tsp of oil and 1 tbs of kosher salt.
Scrub all over.
Repeat as needed.
Rinse thoroughly in hot water.
Use steel wool if necessary.
Once the rust is removed...
Time to re-season!
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