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How damage can occur to the surface of the wok and how to restore it

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How damage can occur to the surface of the wok and how to restore it

Your wok rusted? Peeled off? Don't rush to get rid of it. Restore and use it for a lifetime. Watch the video and restore it. Watch to the end for easy maintenance rules that help you to care for your wok and avoid problems in the future.

Yosukata black carbon steel woks are made of special grade steel (99% iron). The black color comes from the surface-hardening process during steel production and provides a kind of protective iron oxide coating.
If you don't clean the wok after each use, especially after using an acidic sauce in it, the patina will be damaged and the protective black iron oxide will peel off. The color will become silver as the iron underneath is exposed.
If you soak the wok in water for a long time and/or don't dry it thoroughly before storing it, it will rust.
To mimic the action of an acidic sauce on the wok's surface, we boiled a 9% vinegar solution in it for about 5 minutes and then mechanically peeled off the black iron oxide layer. Don't do this at home. It is dangerous!

How to restore a damaged surface

If your wok has “peeled off” and/or rusted, clean the affected area and/or rust away with an abrasive scrubber then wash the wok in warm water Next, pre-season (blue) your pan. Please follow all safety rules when you do this! Place the dry, empty wok on the stove over high heat Heat the surface to a high temperature (about 550–600 F). Do not use any oil! The silver color of the surface will turn blue as a thin layer of iron oxide forms Let the wok rest and cool down Next, you must re-season the wok using oil. Pour oil into the wok, put it on the stovetop, and turn the heat to high. Reduce the temperature when the oil starts smoking Using a paper towel, swirl the oil around for about 5 to 10 minutes Turn off the heat and let the wok cool down for 1 to 2 minutes. Wipe out the excess oil with a clean paper towel Wash the wok in warm water without detergent and wipe it dry with a paper towel Your wok is ready to use again and now has your unique imprint!

Take care of your wok, and don't forget to follow these maintenance rules. Your wok:

likes to be cleaned after every use and after it has cooled down; prefers warm water and doesn't like detergents and metal scrubbers; doesn't like bathing for a long time; hates dishwashing machines; relaxes when dried with a paper towel or over low heat; prefers to be stored in a dry place; doesn't like cooking with acidic sauces for long periods.

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