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Hi Leigh Anne and welcome to Seasoned Advice! First let me say that you will probably get a few different answers as many of us have different ways of handling such issues. Since you had what sounded like a pretty good amount of rust to start with, I would recommend a thorough cleaning with steel wool to ensure that you have removed all of the rust. Be sure ...


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If you have a large amount of rust, the one thing which removes it really well is lye. Just be careful when handling it. Leave it for a while in a fairly concentrated NaOH bath, then scrub off. Proceed with seasoning as usual. We have several questions about seasoning pans and woks, this one is probably the most interesting for you: Wok preparation and ...


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@LeighAnne: Regarding the selection, maintenance, and rejuvenation of woks, I recommend that you read pp. 43-48 of The Modern Art of Chinese Cooking: Techniques and Recipes by Barbara Tropp. Detailed instructions for seasoning a wok are on page 47: . Check Worldcat.org to find a library near you that has it: ...



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