![]() ![]() It won't get in your food as long as the wok is seasoned well. Because once you have seasoned it, that surface with whatever miniscule traces of rust will be sealed under the layer of polymerized oil. That said, don't worry too too much if you still see a tiny bit of orange or grey prior to seasoning. ![]() Mine rusted again when I tried to take a break before seasoning lol. THAT SAID - you do need to oil it while it's hot if you go this route. This helps to loosen any food debris that’s stuck in the wok. Soak the wok in hot water for a few minutesor as long as 30 minutes. Prior to oil, and once the wok is hot/warm and dry, you can also use a mild dry abrasive like baking soda or salt and a dry towel to polish off any new rust. Wash with a Sponge: Woks cool very quickly and can be cleaned while still a bit warm but make sure it’s no longer screaming hot before washing. Once being heated, grab a new dish towel and dry the inside even more, then go for the oil. You can use a manual abrasive (like a green pots and pans scrubber instead of the blue sponge) just to scrape off rust and rinse as quickly as possible before drying it and putting it on the heat. Paper towels are only so absorptive, and then moving the same damp one around gives the metal even more opportunity to oxidize. The issue I determined was just that the wok was staying wet too long. When I had to completely redo the seasoning on my wok a few months ago I had something similar happen. Before I can clean 1/2 of one side of the wok it's already rusted againĭefinitely not ruined. Update 2: Here's video of me trying to wash it. Rinsing off the BKF and wiping I get a paper towel full of rust. Every time, seconds after I finish rust forms again. Update: Given it's already covered in rust I washed it 3 more times with BKF. Woks aren't expensive so no worries if I need to discard it but a little freaked out about BKF induced rust. ![]() I was planning to do the same with this wok and then this rust thing happened. Once seasoned I just kept them clean with water, scrubbers, and then oiling them with heat. I've never used BFK (or even soap) on those. Should I have not used BKF on carbon steel? I have 2 carbon steel frying pans and a smaller carbon steel wok. Have I ruined this wok? I'm afraid to cook with it and get rust in my food. The advice in that reddit post is to scrub even more with BKF to remove the rust but AFAICT it was the BKF that made it rust so using more is going to make more rust not wash it off. Here is what it looked like just after that last picture There was zero yellow after the first wash, before using BKF You can see the wok in the back of that picture is all yellowed. So I washed it 2 more times with dish soap but the rush just keeps coming I washed it with BKF and immediately it started to turn rust colored. I had just got a bottle of BKF and thought, "oh, perfect chance to try this!". The towel became very very slightly dirty I washed it with dish soap and then wiped it with a paper towel. New woks usually come covered in some protective oil coating from the factory, so it’s. I just bought a new wok which I was about to season. 1.Scrub your new wok thoroughly with soap, water, and a scouring pad. I saw this reddit post where people said BKF was fine but that doesn't match what I'm seeing. ![]()
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