How to clean stainless steel wok

A well-cared for wok is a lifetime investment. Carbon steel or stainless steel woks will last for generations when properly cared for. If your wok hasn’t been coated or pre-seasoned, learn how to prepare the wok for its first use. Once you’ve begun using the wok, be in the habit of immediately cleaning and drying your wok. This will preserve the natural protective coating that builds up with use.

The cleaning of stainless steel pots also needs to pay attention to the method and timing. Some stainless steel pot manufacturers have explored a good and civilian method: rag + baking soda + a little hot water. This method can not only reduce stains, but also damage the pot the least. Even if the pan is burnt, it is never recommended to use a steel ball to brush it, nor to rub it with large crystals such as detergent powder or salt, because they will damage the polished surface of the pan, which is not worth the loss. Specific steps are as follows:

1.When the stainless steel wok is used for the first time, pour white vinegar into the pot and heat it to clean the pot once, then rinse it with hot water (do not use boiling water), dry the inside and outside with a dry towel, and then you can useit.

2.Sprinkle baking soda on the stain, then wipe with a hot towel, then rinse it with clean water.

3.Do not use steel balls or hard materials when cleaning stainless steelproducts, becauseeven if it is cleaned, the polished surface of the pot will be destroyed.

It is also necessary to pay special attention that do not wash the pot with cold water immediately after use, so as to avoid a large amount of water mist, making the pot difficult to clean. It is recommended to clean with warm water; do not use strong alkali or strong oxidizing chemicals such as bleaching powder, sodium hypooxide, etc.

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