I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

wrote in message
oups.com...
I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Nope. The best woks are the thin, el-cheapo plain
steel ones. Teflon is N.G. in a wok, because (a) if you]
really are using this thing AS a wok, you intent is going to
very often be getting it what Alton Brown would refer to
as "NASA hot" , and (b) you're likely gonna want to use
steel, etc, utensils anyway. I suppose there's nothing
especially bad about stainless - other than I wouldn't think
it would "season" the same - but let's face it, good ol' thin,
cheap steel is what literally millions upon millions of
Chinese, etc., have used for centuries.

So what's wrong with just wiping out the wok right after
you've washed it, or better yet putting it back on the heat
for a little bit?


Bob M.

Thanks Bob and aem. I am going to try putting it back on the heat to
dry it.

Cheers ...


wrote:
I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

On 13 Apr 2006 10:14:41 -0700, wrote:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

How quick is quick?

Is a Teflon or a stainless steel pan a better option?

Teflon, no.... it won't stand up to high heat and your utensils.
SS.... well, tell me where the rust accumulates first. If it's the
inside bottom, have you dried it properly? If so, have you tried
putting a paper towel in there to soak up moisture? Also, if you give
it any regular use... hanging it on a pot rack will help and seasoning
always helps
http://chinesefood.about.com/cs/cook...onwokhowto.htm

If you're looking for an alternative to what you have now, try a
titanium wok and report back with your results.

--

Practice safe eating. Always use condiments.

On 13 Apr 2006 10:14:41 -0700, wrote:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

Search the web for instructions on how to "season a wok".

-sw

On 13 Apr 2006 10:14:41 -0700, "
wrote:

I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

If you leave your wok to airdry it will rust every time... the best
way to treat it is to wipe it out after use with a damp cloth and
clean off any scungy bits but do NOT put detergent in it - you don't
want to strip off the seasoning that's building up little by little...
then more seasoned it gets the less scrubbing you'll have to do to get
it clean.
Then dry it with some paper towel and put it on the stove and heat it
up until all the water has evaporated. While it's still hot, put the
oil of your choice onto some more paper towel and wipe out the inside
of the wok. You don't want a pool of oil in it, just a very thin layer
on the surface of the metal. When it's dry and cool put it away in the
cupboard.

wrote in message
oups.com...
I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.


You can also season it in the oven. Treat it like cast-iron. To season it,
use low oven temps and you'll build up a good seasoning (using vegetable
oil) by adding coatings over almost-cured prior coatings. To clean just
rinse it with a bristle brush and hot water, re-oil it, quick dry it over
heat.

Like those that are used daily for years in China, after a few years of
proper care you will have a wok with a beautiful black sheen all over.

If it still has anything stuck or burnt to it after drying it, pour in some
table salt and scrub with a paper towel. It is good to do this once in a
while lightly anyway.

When it is well seasoned nothing will stick when it is reasonably used.
Better than Teflon and you don't have to baby it as much for dings. Teflon
has become a common ingredient in the blood of most people nowadays so I try
to avoid eating out of it.
--
Lefty

Life is for learning
The worst I ever had was wonderful

wrote:
I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry.

That's because you're washing it with dishwashing liquid... use plain
water and a plastic scrubbie or get one of those stiff wok brushes....
just a few swishes, rinse, and place back on heat to dry. Your wok is
rusting for one reason and one reason only, you're cleaning it right
down to bare metal.

Sheldon

In article ,
says...
If you leave your wok to airdry it will rust every time... the best
way to treat it is to wipe it out after use with a damp cloth and
clean off any scungy bits but do NOT put detergent in it - you don't
want to strip off the seasoning that's building up little by little...
then more seasoned it gets the less scrubbing you'll have to do to get
it clean.
Then dry it with some paper towel and put it on the stove and heat it
up until all the water has evaporated. While it's still hot, put the
oil of your choice onto some more paper towel and wipe out the inside
of the wok. You don't want a pool of oil in it, just a very thin layer
on the surface of the metal. When it's dry and cool put it away in the
cupboard.



A modest amount of detergent will not harm a wok or any other seasoned
pan. The seasoning is not oil that can be removed by detergent. You need
to treat it gently, but detergent can be part of this process.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Thanks for all the informaiton folks. Instead of replying to each of
your individual messages, I will just summarize what I gather here.

I didn't know what seasoning was nor that the routinely used wok pans
have it. This is the first time that I've heard of it on a wok pan.
The first time I have noticed someone talking about it was on Oprah
show with Faith Hill and Tim McGraw talking about seasonning a skillet
for Oprah, but even then I wasn't really sure what seasonning a pot or
a pan really is.

Anyway, I think my main mistake was using detergent to wash it down to
bare metal. I was afraid I'd be eating rust if I didn't do that. If I
am not mistaken, traces of rust start to appear in less than an hour.

It is somewhat blackened about half way up from the bottom. It has a
wooden handle, so, I don't think I can bake it in the oven, but I will
try to season as you folks suggested.

Thank you very much ...


wrote:
Thanks Bob and aem. I am going to try putting it back on the heat to
dry it.

Cheers ...


wrote:
I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...

Peter A wrote on 13 Apr 2006 in rec.food.cooking

In article ,
says...
If you leave your wok to airdry it will rust every time... the best
way to treat it is to wipe it out after use with a damp cloth and
clean off any scungy bits but do NOT put detergent in it - you don't
want to strip off the seasoning that's building up little by
little...
then more seasoned it gets the less scrubbing you'll have to do to
get
it clean.
Then dry it with some paper towel and put it on the stove and heat it
up until all the water has evaporated. While it's still hot, put the
oil of your choice onto some more paper towel and wipe out the inside
of the wok. You don't want a pool of oil in it, just a very thin
layer
on the surface of the metal. When it's dry and cool put it away in
the
cupboard.



A modest amount of detergent will not harm a wok or any other seasoned
pan. The seasoning is not oil that can be removed by detergent. You
need
to treat it gently, but detergent can be part of this process.


Since any seasoning done to a wok is basically polimerized cooking oil.
And detergent is used to 'cut' thru grease and cooking oils...using dish
detergent on a seasoned wok is a no-no. Unless you want to remove the
seasoning on the pan.

--
-Alan

In article ,
says...
Since any seasoning done to a wok is basically polimerized cooking oil.
And detergent is used to 'cut' thru grease and cooking oils...using dish
detergent on a seasoned wok is a no-no. Unless you want to remove the
seasoning on the pan.



Not true. Polymerized oil is a very different critter from oil itself,
and detergent in modest doses/times without scrubbing hard no effect on
it.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Mr Libido Incognito wrote:
Peter A wrote on 13 Apr 2006 in rec.food.cooking

A modest amount of detergent will not harm a wok or any other seasoned
pan. The seasoning is not oil that can be removed by detergent. You
need to treat it gently, but detergent can be part of this process.

Since any seasoning done to a wok is basically polimerized cooking oil.
And detergent is used to 'cut' thru grease and cooking oils...using dish
detergent on a seasoned wok is a no-no. Unless you want to remove the
seasoning on the pan.

I don't know a polymer from a polliwog, but my long experience with
woks puts me on Peter's side on this one. IF the wok is properly
seasoned to begin with, the occasional use of detergent to get rid of
sticky, greasy bits will not hurt the underlying seasoned surface. And
if it looks as though it does, the normal (occasional) hot application
of a little more oil quickly solves the possible problem. -aem

wrote in message
oups.com...
I have a wok pan that quickly accumulates rust stains while I have it
washed and let it sit to dry. I apply a thin coat of oil to the
surface before I store it, but this happens really quick before I get a
chance to do this.

Is a Teflon or a stainless steel pan a better option?

Thank you in advance ...


No. Dry and oil it as soon as it is washed.

David

Thanks for all the informaiton folks. Instead of replying to each of
your individual messages, I will just summarize what I gather here.

I didn't know what seasoning was nor that the routinely used wok pans
have it. This is the first time that I've heard of it on a wok pan.
The first time I have noticed someone talking about it was on Oprah

I haven't washed the wok pan with detergents in the past few days as
you folks have suggested. Just scrubbing and heating it back followed
up with a coat of oil before storing it. It would probably take some
time before it gets a good coat of seasoning.

One thing I noticed is that I don't seem to get that metallic flavor
anymore, that I think I used to taste when eating food cooked out of
that pan. I don't know if that's just a placebo effect, but at least
I think I am on the right track.

Thank you all again ...