When you are not using your HOT WOK wok pan for a period of time – for example during a move or seasonal storage – it is important to protect it properly. A wok pan made of cast iron or carbon steel can easily be damaged if exposed to moisture or stored incorrectly.
This guide gives you the best tips on how to store your wok pan safely, so it stays in great condition and ready to use when you need it again.
Clean your wok pan thoroughly before storage
Before packing away your wok pan, make sure it is completely clean and dry.
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Rinse it with hot water (avoid dish soap if it is a carbon steel wok pan).
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Dry it with a clean kitchen towel.
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Optionally place it on low heat on your HOT WOK gas burner to ensure all moisture has evaporated.
Protect the surface with oil
To prevent rust and discoloration, coat your wok pan with a thin layer of oil.
-
Use cooking oil or another acid-free oil.
-
Spread the oil evenly over the entire surface, inside and out.
-
Wipe off any excess oil with kitchen paper so the pan does not feel greasy.
This will keep your wok pan looking just as beautiful as when you packed it away.
Choose the right storage location
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Store your wok pan in a dry and preferably ventilated place.
-
Avoid damp basements or unheated sheds where condensation may form.
-
If you keep the wok pan in a box, make sure there is ventilation so moisture cannot build up.
Extra tips for long-term durability
-
Avoid large temperature fluctuations, which can cause condensation and lead to rust.
-
Lightly cover the wok pan with a tea towel or lid to protect it from dust, while still allowing air circulation.
-
If stored for a very long time, reapply a thin layer of oil occasionally.
-
If your wok pan has wooden handles, make sure they are kept dry to prevent the wood from warping.
Ready to use again
When you take your wok pan out of storage, simply rinse it quickly in hot water, dry it thoroughly, and optionally heat it lightly on your gas burner. Then it will be ready to deliver high heat and perfect stir-fry again.
In short: Make sure your wok pan is clean, dry, coated with oil, and stored in a dry place with ventilation – this way it will stay in top condition for many years.
How to store your Wokpan correctly – avoid rust and discoloration
When you are not using your HOT WOK wok pan for a period of time – for example during a move or seasonal storage – it is important to protect it properly. A wok pan made of cast iron or carbon steel can easily be damaged if exposed to moisture or stored incorrectly.
This guide gives you the best tips on how to store your wok pan safely, so it stays in great condition and ready to use when you need it again.
Clean your wok pan thoroughly before storage
Before packing away your wok pan, make sure it is completely clean and dry.
Rinse it with hot water (avoid dish soap if it is a carbon steel wok pan).
Dry it with a clean kitchen towel.
Optionally place it on low heat on your HOT WOK gas burner to ensure all moisture has evaporated.
Protect the surface with oil
To prevent rust and discoloration, coat your wok pan with a thin layer of oil.
Use cooking oil or another acid-free oil.
Spread the oil evenly over the entire surface, inside and out.
Wipe off any excess oil with kitchen paper so the pan does not feel greasy.
This will keep your wok pan looking just as beautiful as when you packed it away.
Choose the right storage location
Store your wok pan in a dry and preferably ventilated place.
Avoid damp basements or unheated sheds where condensation may form.
If you keep the wok pan in a box, make sure there is ventilation so moisture cannot build up.
Extra tips for long-term durability
Avoid large temperature fluctuations, which can cause condensation and lead to rust.
Lightly cover the wok pan with a tea towel or lid to protect it from dust, while still allowing air circulation.
If stored for a very long time, reapply a thin layer of oil occasionally.
If your wok pan has wooden handles, make sure they are kept dry to prevent the wood from warping.
Ready to use again
When you take your wok pan out of storage, simply rinse it quickly in hot water, dry it thoroughly, and optionally heat it lightly on your gas burner. Then it will be ready to deliver high heat and perfect stir-fry again.
In short: Make sure your wok pan is clean, dry, coated with oil, and stored in a dry place with ventilation – this way it will stay in top condition for many years.