Conflicting carbon steel wok care.

[BAPyessir6]

Basically, my carbon steel wok (it is NOT nonstick) got super crusty. I usually scrub it with water and light pressure steel wool/brillo pad, but people say that this is very bad for the carbon steel wok and will scratch it. I can't get the stuff off easily with a green scrunge. Should I soak it then green scrunge it, or is steel wool okay once in awhile?

 

[dragnlaw]

I have no problem using steel wool on just about anything. Including my CI's when I've been especially naughty.
I've even used it on my enameeld top gas stove.

 

[Andy M.]

A carbon steel wok should be treated similarly to a cast iron skillet. It needs to be seasoned. Then maintained.

 

[pepperhead212]

I use one of those SS chain scrubbers, which scrubs the stuck on foods from CI or CS without scraping or scratching the seasoning of much. Here's the one I have:
SS chain scrubber, for cast iron, but I use it mostly for my wok, for which it works great. by pepperhead212, on Flickr

If it's really crusty, you might want to start from scratch, then season it, and use something like this.

The way I usually use this, is with fairly hot water, scrubbing the crud off, then using a clean cloth, esp. with the larger wok (the upper parts don't dry off as quickly over heat), then dry them off over high heat, on the stove. Then, I put the chain scrubber in the dishwasher! It's got grease on it, and this is the easiest way to clean it, if you have that option.

 

[pictonguy]

This is what I've used for over 40 years and works very well. Sticking is a seasoning problem and that is where your attention should be.

 

[taxlady]

This is what I've used for over 40 years and works very well. Sticking is a seasoning problem and that is where your attention should be.

That's my preference too. Those work really well and they are biodegradable.

 

[jennyema]

IMO, steel wool is fine for carbon steel skillets and woks if they get very grungy.

 

[Roll_Bones]

Clean it however you like. Then re-season it.

 

[boom]

i grew up in a family with a chinese restaurant. the chefs would regularly run a steel wool around their woks. they toss it in and push it around with their wok brush. i do the same, i use the steel wool tool that i have for my bbq grill. my wok is crazy non stick.

the 1st step of any wok cooking is to get it rocket hot. IMHO, that torches most seasoning anyways. a wok just wants you to roll with it. scrub the krap out of it, and start cooking.