Here is a typical way to maintain an iron ware if it does not have a non-stick layer. For caring a non-stick iron ware, you can go to Product_FryingPan.
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During storage, iron ware should not have any water. Ideally it should be wiped with a layer of cooking oil before storage;
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After cooking, wash and clean thoroughly with water. Put the iron ware back to stove to dry out any moisture. Then apply a layer of cooking oil before putting it away;
Hope above helps. In your case, since you already observe rust, you can bring it out and polish the rust off with a steel cleaning ball and water. Then follow step #2 above to store it away. Any moisture will bring back the rust.
Here is 3 steps offered by http://www.ehow.com/how_2247902_prepare-season-wok.html:
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- Preparing your non-Teflon wok for great meals! Carbon steeled woks require some seasoning before use so that food won’t stick and the wok won’t discolor. After you remove the wok from the packaging, you will notice a lacquer type residue. You need to remove the film of lacquer from your wok. This will help get best cooking results. First place the wok on the stove top, fill it with cold water and then add two (2) tablespoons of baking soda. Bring this to a rapid boil for about 15 minutes. Next drain and scour off the varnish with a plastic scourer. Repeat this process if any lacquer remains. Now rinse the wok dry. It is now ready to be seasoned!
- To season your wok, place the wok over low heat, have a roll of paper towels and vegetable oil handy. As soon as the wok is hot, carefully wipe it with a piece of the oiled paper towel. Repeat this step with freshly oiled paper towels until it comes away clean and without any trace of color on it. Keep in mind a seasoned wok should never be cleaned with soap! This will remove any seasoning.
- To clean your wok, simply use hot water and a sponge or plastic scrubber. Dry the wok well after washing. Always store your wok in a dry well ventilated area. Use your wok often for great meals this is the best way to keep the flavor and seasoning in the wok!
Here is another 4 steps method:
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Cast iron cookware has long been a much beloved tool to many a serious chef. Seasoning cast iron cookware helps provide a non-stick surface, and helps prevent rusting. And when seasoned properly, your cast iron can last a lifetime! Let the foods you cook with your cast iron cookware be full of delicious flavor, not buildup, rust, or stuck on grime!
For NEW or Old Cast Iron Cookware, Just SEASON IT!
If your cookware has been around for a while, it may have rust and/or thick black buildup. It can be restored! Old & New Cookware will benefit from Seasoning!
- First place your cookware in a self-cleaning oven & run through one cleaning cycle -OR- place over a campfire or hot charcoal fire for about 1/2 hour. The buildup will begin flaking off. Allow to cool down afterwards to avoid cracking your cast iron. (If you have more rust than buildup, use steel wool to sand it off)
- Second wash your cast iron with warm water, soap & a scouring pad. If you have purchased your cookware as new, it may be coated in oil to prevent rusting. This will need to be removed before seasoning so don’t skip this step.
- Third dry the cookware thoroughly, it needs to be really dry. The oil needs to be able to soak in for a good seasoning, and oil and water don’t mix. Coat your cookware inside and out with lard, bacon fat, or corn oil. The lid too! Place upside down in your oven at 300F for at least an hour to bake on a seasoning that protects from rust and has a stick-resistant surface.
- Fourth every time you wash your cookware, re-season it. Place it on the stove and pour in about 3/4 tsp. corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.
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In today’s busy society, it might not be easy to maintain an iron ware. That’s why we do not recommend using iron wok only on our web site. Our stove products are powerful enough to compensate the inferior heat transfer of stainless wok as compared with an iron one. For a video please see “Seasoning Process By Ala Luke“.