Renthead Mommy Posted June 30, 2009 Share Posted June 30, 2009 It's 20+ year old wok I took out of FIL's kitchen that probably hasn't been used in 10+ years. It has a wooden handle, so I can't just grease it up and put it in teh oven like I do my cast iron. But the last week of making eggs, pancakes, hard boiling eggs and boiling water for corn, it just looks nasty. The bottom has rust streaks and the inside isn't looking so great either. It was our only pan for a week or so. Now at least I've got 2 more, but it's still going to be our only big pot/pan till our stuff someday arrives. Quote Link to comment Share on other sites More sharing options...
theresatwist Posted June 30, 2009 Share Posted June 30, 2009 It's 20+ year old wok I took out of FIL's kitchen that probably hasn't been used in 10+ years. It has a wooden handle, so I can't just grease it up and put it in teh oven like I do my cast iron. But the last week of making eggs, pancakes, hard boiling eggs and boiling water for corn, it just looks nasty. The bottom has rust streaks and the inside isn't looking so great either. It was our only pan for a week or so. Now at least I've got 2 more, but it's still going to be our only big pot/pan till our stuff someday arrives. I would use white vinegar. You can use the vinegar to clean it and wipe all the gook out with a paper towel. I would not use any water. Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted June 30, 2009 Share Posted June 30, 2009 I'd clean it with the vinegar as mentioned, then grease it up and simply heat it on the stove, then let cool and wipe clean. Try not to use soap on it, or water if you can (maybe boiling corn in it is not a great idea - unless now you can devote this one wok to being ONLY for boiling corn,etc, and let it get wrecked.) Think of it as a cast iron pan and treat it as such. Quote Link to comment Share on other sites More sharing options...
Renthead Mommy Posted June 30, 2009 Author Share Posted June 30, 2009 I'd clean it with the vinegar as mentioned, then grease it up and simply heat it on the stove, then let cool and wipe clean. Try not to use soap on it, or water if you can (maybe boiling corn in it is not a great idea - unless now you can devote this one wok to being ONLY for boiling corn,etc, and let it get wrecked.) Think of it as a cast iron pan and treat it as such. Well I certainly don't WANT to be boiling corn in it! LOL! It's just all we've got right now. That and two little fry pans someone gave us. At least I don't have to make pancakes and eggs in it anymore. It's taking forever to get our stuff. I packed our short shipment and our orginal storage shipment so I wouldn't have these problems! The military is full of idiots who either don't know how or don't bother to read! And my stuff is just SITTING in NJ. Okay rant over. I'll try the heating it. I didn't think about doing it on the stove because I do my cast iron in the oven, an this has the wooden handle. Truthfully, I don't like it much. It's got that ring it sets on. I think I'd rather have a regular wok pan. I didn't take it from FIL because we wanted a wok, I took it because it was the one thing I REALLY didn't see him using. Thanks. Quote Link to comment Share on other sites More sharing options...
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