How to clean a carbon steel wok

[jordanrempel]

I watched a video on how to clean a wok and I don’t even own one

[rlwalker]

I pretty much use the same approach on my cast iron cookware. I leave as little oil on the cookware as possible. I haven't seasoned anything from scratch in years. The first time took 3 or so coats and that was it.

[nikosfilipino]

Super late to the clip but one thing to note: If you're using peanut oil and you're worried about feeding a guest a potential allergen soap down your wok. it sounds stupid to even have to point that out i know but if there's one thing i remember from FOH at Panda Express it's that woks are clean this way but not to the point of being free of potential food allergens. I had lots of guests i had to explain to that none of the food was allergen-free or whatever, excluding the info that the woks weren't washed with soap in between use

[minghanphotography]

Follow most of these steps so thanks for confirming Kenji!

I have a bamboo brush but really only use it if there's stuck on food bits. Otherwise, I use the scrubby side of a sponge with no soap added on. I might use Dawn dish soap once in a blue moon when I want to clean it out.

Then, I heat the wok on high until all the water is evaporated. Sometimes, when I have no patience, I'll use a paper towel and dry out manually, and then move the sides of the wok around the fire to dry faster. Then, a little bit of peanut oil and rub around the inside. Then, another towel to rub the oil out.

What I find interesting is that I can usually see a bit of smoke when I am doing this with my carbon steel pans, but not with my carbon steel wok.

[zsxking]

How do you store that bamboo brush? That thing is huge.

[CaptainBrash]

Holy hell, wish my season looked like that!

[mimicranch]

I admire the restraint in not making a Karate Kid reference

[jokay]

I got a metal mesh cleaning tool for my cast iron, can I use that on my wok or will that strip the wok too much?

[jimmyquck]

do you heat it back up after applying the oil for another layer of seasoning?

[Lagittaja]

I do basically the same with my cast iron skillet. Though most often I rinse it when it still has some heat left in it, to get rid of any possible crusty bits. And then back on top of my electric stove to dry, the stove stays warm or even hot for fairly long due to the cast iron top.
As far as oiling goes, after three years of use I don't really feel the need to oil it after every use. If you use cast iron/carbon steel cookware often enough or don't live in a crazy humid environment, I don't see a reason to oil it after use. You're still going to apply oil before using it and if you're not using soap when rinsing then you're not going to remove 100% of the oil from the surface. Drying it however is the most important thing.

[gwenstacysmom]

Kenji, would a cotton towel be a suitable alternative to using paper towels?

[slofty]

Maestro, what igniter are you using there?

[Rolegend]

What was that lil device you ised to lite the burner

[magnusekberg]

@JKenjiLopezAlt can you tell me how you treat your wooden spoons?

[paramwaran]

Kenji, do you have a recommendation for a wok to buy? It would help. Your Serious Eats reco is really old and so is the Typhoon from Target!

[jenniferr]

Hi, for those of who messed up, could you share how to reseason a wok?

[Uncmongus]

When do you take it Poland?
THANK YOU VERY MUCH GOODNIGHT EVERYBODY!!

[gersonmolina]

Hey man been watching you since I was 15 I'm 21 now thanks for all the videos over the years

[TheMikeszone]

Hi Kenji, recently I've read your Food Lab book and was convinced to buy a wok, and from what I see this is exactly type what I need. Could you share what wok you are using?

[AdamDempsey]

My pet peeve on cooking videos is not saying what kind of oil they are using.