On Apr 19, 7:52*pm, "theChas" > wrote:
> You are lucky to have an older one. *I like those old ones (some of them
> were made from files, and hammered into shape), better than the stainless
> ones. *Just nostalgia I guess. * But they are rust prone. *I wash mine,
> sometimes using soap, (most often not) just hot water and a scouring pad.
> And yes there are black cooking marks in the wok. But they don't matter. *I
> hand dry it with a paper towel and rub it down with some peanut oil. *If
> much time has passed before I use it again, I wash and scour and oil it
> again, before putting it on the stove.
> The flat spatula type tool is called a 'wok chan'. *I forget the name of the
> very shallow ladle. *The chinese chefs use the wok chan to put the food on
> the flat ladle, and then transfer that to the plate. *I can't train myself
> to do this... I just pour from the wok onto the serving plate... But it can
> be very heavy and cumberson, and dangerous. *The Chinese way would be best.
> Keep your eyes open for a nice domed lid that fits, as they are great for
> steaming. *Bamboo steamer baskets would also be a nice addition.
> I hardly ever nuke leftovers, but instead I steam them in a wok (using a
> round cake rack and a glass frying pan lid). *They don't cook hardly at all
> and don't come out tough. *Two chop sticks over 1/2 inch water, with a plate
> on the chopsticks, and a frying pan lid is all one needs to steam with a
> wok. *It doesn't take much time to steam leftovers after your reach the
> boil...just a few minutes. *Good as freshly cooked.
>
> ****************************
> "The Space Boss" > wrote in ...
>
> >I found a BEAUTIFUL vintage wok at a thrift store. It came in a large
> > wooden box and has two utensels with it (a ladel and a spatula-type
> > tool). It seemed to have a little rust inside, so I cleaned it off
> > with CLR and a metal scouring pan until it SHINED like new.
>
> > Then, to make sure I got all the CLR off, I ran it through the
> > dishwasher. When I took the wok out, to my disbelief, it had formed a
> > fresh coating of rust on the inside of it again. I wiped it off with a
> > paper towel, and it seemed to come right off (bright orange on the
> > paper towel), and it looks OK now.... but I find it a bit disturbing.
>
> > Is this normal? Is the Wok OK to use? Can rust hurt you?
>
> > Any advice appreciated. Thanks.
>
> ** Posted fromhttp://www.teranews.com**

Thank you for the wonderful advice. I forgot to mention, the WOK DOES
have a "domed lid" in the box. The lid seems to be made of aluminum
and has like a "bamboo" handle on top. Also in the large box were a
set of chopsticks and some booklets.

Thanks.