| Moment | What to do | Time | If you skip it |
|---|---|---|---|
| Day one (seasoning) | Scrub off the factory coating, heat, wipe on thin oil layers until they smoke | 20–30 minutes, once | Food sticks from the first stir-fry |
| After every use | Hot-water rinse, dry on the burner, wipe on a film of oil | About a minute | Rust speckles within the week |
| Soap, when needed | A small squirt is fine — just re-dry and re-oil on heat | The same minute | Nothing — the taboo is soaking, not soap |
| If rust shows up | Scrub to bare metal, one seasoning round | About 15 minutes | It spreads — but stays cosmetic and fixable |
How Much Care Does a Carbon Steel Wok Need?
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About a minute a day: rinse hot, dry on the burner, wipe on a film of oil. Buy carbon steel only if that ritual sounds fine — skip it and rust moves in, though even rust is one scrub and re-season away from fixed.