How to Clean a Wok

Cleaning a Wok the Right Way

A wok — whether carbon steel, cast iron, or non-stick — is one of the most used tools in Asian cooking. Cleaning it correctly preserves the seasoning that makes it naturally non-stick and gives it that prized "wok hei" flavor. The approach differs slightly by material, but the core principles are the same.

What You'll Need

• Chain mail scrubber
• Non-scratch scrub sponge
• Baking soda
• Seasoning oil
• Stiff-bristled wok brush
• Warm water
• Paper towels

For Carbon Steel and Cast Iron Woks

Step 1: Clean While Still Warm

The best time to clean a carbon steel or cast iron wok is right after cooking, while it's still warm. Use a wok brush or chain mail scrubber with hot water to scrub out food residue. The heat helps loosen stuck food.

Step 2: Avoid Soap (Usually)

For a well-seasoned wok, plain hot water and a brush are usually sufficient. Soap strips the seasoning layer. Use it only occasionally for a deeper clean, and re-season afterward.

Step 3: For Stuck Food, Use Baking Soda

Add a small amount of water and a sprinkle of baking soda to the wok. Heat gently on the stove — the warm baking soda solution loosens stuck food without damaging the seasoning. Scrub with a chain mail scrubber, rinse, and dry.

Step 4: Dry Completely on the Stove

After rinsing, place the wok back on the stove over medium heat for 1–2 minutes until completely dry. This is essential — any residual moisture causes rust on carbon steel and cast iron.

Step 5: Apply a Thin Oil Coat

While still warm, wipe the interior with a paper towel lightly coated in seasoning oil. This maintains the seasoning layer and prevents rust.

For Non-Stick Woks

Non-stick woks are much simpler: let cool, wash with warm soapy water and a non-scratch sponge, rinse, and dry. Never use abrasive scrubbers or the dishwasher.

What to Avoid

• Soaking in water — causes rust on carbon steel and cast iron
• Dishwasher — strips seasoning and causes rust
• Steel wool on seasoned woks — removes the seasoning layer
• Leaving wet — always dry on the stove after washing

Final Thoughts

Cleaning a wok is quick when done right: hot water, a brush or chain mail scrubber, dry on the stove, and a light oil wipe. Build this habit after every use and your wok's seasoning will only get better over time.