If your uncoated wok has started to rust, don’t worry, you can restore it with a few simple steps and proper care to prevent future rusting. Here’s how to clean the rust and re-season your wok:

1. Remove the Rust:
Scrub the Rust Off: Use a scouring pad, steel wool, or a stiff brush with warm water to scrub the rusty areas. You can use coarse salt as a gentle abrasive.

Use Baking Soda (optional): Mix baking soda with water to form a paste and apply it to the rusted areas. Let it sit for 10–15 minutes, then scrub it off.

Rinse Thoroughly: Rinse the wok thoroughly with warm water to remove any remaining rust and debris.


2. Dry the Wok:
After cleaning, immediately dry the wok using a towel or by placing it over low heat on your stovetop to evaporate all moisture. This step is crucial to prevent further rusting.

3. Re-Season the Wok:
Once the wok is rust-free and dry, re-season it to restore its protective layer.

Heat the Wok: Place the wok over medium-high heat. Once hot, add a thin layer of high-smoke point oil (like vegetable, grapeseed, or peanut oil).

Coat the Wok: Use a paper towel or cloth to spread the oil evenly across the entire surface, inside and out.

Heat the Wok: Let the oil heat up and smoke slightly. Then, turn off the heat and allow the wok to cool.

Repeat: For best results, repeat the process 2–3 times to build a better non-stick layer.


4. Proper Storage:
Keep it Dry: Always dry your wok thoroughly after use and store it in a dry place.

Light Oil Coating: You can lightly coat the surface with a thin layer of oil before storing it to prevent rust from returning.


With these steps, your wok should be back to its rust-free and seasoned state! Regular maintenance by cleaning and drying after each use, along with re-seasoning occasionally, will keep it in good condition.