Rusty Wok

I actually ate breakfast at a decent breakfast hour this morning and ended up hungry for lunch at 10am. I somehow managed to stall until 11:30am (thanks to a hunk of bodillo).

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I consulted Twitter so see if I was safe to drink a bucket of iced coffee at 3pm and still be able to get to sleep tonight. Emily had the best and most accurate answer:image thumb3 Rusty Wok  Anyone want to Gchat since I’m going to be up all night?

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I had grand plans for a stir fry for dinner, but my Wok is Rusty!!! wlEmoticon sadsmile6 Rusty Wok Does anyone know how to fix this? Boo. It’s one of my favorite kitchen utensils.

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But I refused to be deterred from my current favorite veggie protein – Seitan.

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I cooked it up with TJ’s Stir Fry Vegetables and Peanut Sauce in a stock pot. It worked.

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Served with brown rice and extra soy sauce because I firmly believe OD-ing on sodium is not  what’s going to take me to the grave.

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I think Seitan is the most “meaty” of the vegetable proteins –but not in a gross way. I know some people don’t like the texture of meat, but this is a good chew not a gross chew. Does that make sense?

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I have the most genius protein ice cream idea, but you’re going to have to wait for it. I might hold it for ransom until I figure out how to fix my wok…


  1. says

    I know you said you’re not going to die of soy sauce OD lol but have you tried Bragg’s Liquid Aminos? I had randomly bought it and tonight realized I had no soy sauce (I made a stirfry for dinner too!) and used this because on the bottle it says it’s like the healthy alternative for it (only ingredient=soy). It tastes just like soy sauce! I really didn’t mean to sound like an ad for it, just wanted to share!

  2. says

    My wok did the same thing and I just scrubbed it with some steel wool and then reseasoned it (letting it heat up with oil). That seemed to work!

  3. says

    I’m not a huge fan of Seitan.

    Although, I missed the class where we made it from scratch and everyone said it was amazing. REMINDER: make up that class! :)

    I think the texture is OK but gluten really sits heavy in my stomach.

    To clean the wok, we put kosher salt in it and swirl it around with a cloth to get out all the flavor and oil. No need to wash unless there are really heavy flavors you are using or its used for a long period of time.

  4. Kate says

    Barkeeper’s Friend (which I can’t always find at grocery stores, but can at Target) and some serious elbow grease should take care of your wok — that stuff will clean anything.

  5. says

    Take some steal wool to your wok…if that doesn’t work, it might be time for a new one (I feel your pain, I destroy woks all the time).

    And I am the queen of the 3pm coffee run! It never stops me from falling right to sleep at night :)

  6. Emily G says

    I second the vote for barkeeper’s friend – it does amazing work on our stainless steel pans. I found it at our local hardware store (an Ace, I think). Thanks for the shout out, too – totally made my morning.

  7. says

    you might be able to clean that wok by boiling vinegar in it…then letting the vinegar just sit in it over night. i know that works for stainless steel pans (since i burned the crap out of one of mine). so that might help?

  8. says

    I read once that caffeine stays in your system for 6 hours, so that’s the rule I go by. I suspect the “bucket” aspect might change things though :) The latest I’ll allow myself to have coffee is at 5pm before teaching a 5:30pm class and that is only once in awhile and I am always worried that it’s going to affect my sleep!

  9. says

    I love seitan! that stir fry looks fabulous, mhmm yum yum I might just go make something similar for myself:) I love the vitatop-I’m addicted to those no joke:)

  10. Mary says

    I have a wok like that and it rusts too (darn humidity!). I get rid of the rust by scrubbing it with steel wool and then using vegetable oil to re-season it. I’ve found that if you use it frequently and dry it throughly after it’s washed that it doesn’t rust as badly.

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