Wok Around The Clock

I had a badly rusted one last year, acquired VERY cheaply, and I put it in a bucket of muriatic acid, like I use for the pool. 30 minutes later, I rinsed it and then coated with peanut oil, both sides and heated it.
Every time I use any wok I take paper towel and peanut oil and after cleaning with plain water, rub both sides and set aside until the next time. PS peanut oil has a relatively high heat point and does not burn easily under normal cooking and when using for deep fry it does not retain flavor so strain an refrigerate until next time.

i leave mine set up on a burner on the stove top, i find i use it more that way, real good for making eggs in the morning and it uses less oil when deep frying things than my bigger cast iron deep fry pan. probably isnt the heathiest way to go, but its good for the pan. this weekend on the stove i made homefries with scrambled eggs,a couple of shittake mushroom and redpepper omelets with an oyster sauce style gravey, some onion rings and a small pile of beer battered perch fillets. and its the easiest of any pan i have to clean so it gets used alot. no meat weekend, was time to clean out the fridge of things before they spoiled. i would put it on the stove and make it part of the cooking arsenol