Rust Removal

• 1). Clean the rust off of the wok by scouring it with a soapy steel wool pad.
  
  
• 2). Rinse the wok with hot water.
  
  
• 3). Dry it with a dish towel or paper towels.
  
  

Stovetop Reseasoning

• 1). Turn the gas flame or heat on your stovetop to high. Place the wok on the stove.
  
  
• 2). Allow the wok to heat to the point where a few drops of water sizzle as they touch it. This should take about five minutes.
  
  
• 3). Pour enough cooking oil on several sheets of paper towel to completely coat them. Do not saturate them to the point where the oil drips. Wad them up into a loose ball.
  
  
• 4). Pick up the paper towels with tongs. Thoroughly coat the inside surface of the wok with the oiled towels and then set them aside.
  
  
• 5). Turn the under the wok to low and allow it sit on the stove for approximately 15 minutes to absorb the oil.
  
  
• 6). Check the wok periodically as it seasons. The interior of the wok should gradually darken. If the surface looks dry, coat it again with the oiled paper towels.
  
  
• 7). Take the wok off of the heat and allow it to cool.
  
  
• 8). Repeat the seasoning process.
  
  

Oven Reseasoning

• 1). Turn the oven on and set it to a medium heat of about 300 degrees Fahrenheit.
  
  
• 2). Brush the inside surface of the wok with cooking oil.
  
  
• 3). Put the wok in the preheated oven for at least two hours. Periodically take out the wok and use a wadded paper towel to swish around any oil that has pooled at the bottom.
  
  
• 4). Allow the wok to thoroughly cool after the reseasoning and then repeat the process.