Next, add some chopped ginger and scallions to the wok, lower the heat to medium, and cook the vegetables for 15 minutes. Reheating the wok to remove any trace moisture that you cannot see with the naked eye is … … This will also remove the seasoning very quickly. Towel off any remaining water, reheat the wok, and oil it again using a folded paper towel. If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. As the vegetables cook, use a spoon to press them into the wok to release their flavor. To season a wok, start by heating it on a stovetop over high heat for 1 minute. If you have a large amount of rust, the one thing which removes it really well is lye. After … Just be careful when handling it. Leave it for a while in a fairly concentrated NaOH bath, then scrub off. If you absolutely have to, you can re-season the wok using the above steps. Do NOT use soap unless absolutely necessary (for example, if you cooked a spicy dish and want to remove the chili oil). Proceed with seasoning as usual. Once it's hot, remove it from the heat and pour in 2 tablespoons of oil, like peanut or canola oil. Do not use the abrasive cleanser on the inside of … Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).