In an article published on Good Food, writer Richard Cornish tells a reader how to return their wok to its former non-stick glory.
"We had a cast-iron wok we used while camping in the bush on a family farm. We then had kids and didn't go camping while the kids were toddlers. Farm dams, venomous snakes, large eagles – the usual stuff. When we returned after half a decade the wok was there but was rusty," Rochard explains.
First, he scrubbed the wok to remove all of the rust.
Then he “threw it on the fire and slathered it with vegetable oil until there was enough smoke to excite the interest of the local volunteer firies."
Richard added: “I kept brushing the oil up the sides of the wok using an old newspaper. While this was happening, the oil was creating a polymerised coating, a surface of hardened oil. With care, a cast-iron pan seasoned this way will remain non-stick as long as it is washed in hot water without detergent.”