Surface rust on a carbon-steel wok can be managed by scrubbing it off and then re-seasoning the wok. In a humid kitchen, thorough drying is also essential: the cited guidance recommends heating the wok on the stove until it is completely dry and moisture-free.
What should be done first?
The restoration process has two parts: scrubbing and re-seasoning. Surface rust should come off before the wok is re-seasoned rather than being covered while still present.
How can the cook check the wok?
Before re-seasoning, check that the surface rust has been scrubbed away. For moisture control, check that the wok has been heated on the stove until it is completely dry and moisture-free before putting it away.
If surface rust remains or moisture is still present, the relevant step is not yet complete.
What still needs confirmation?
The cited guidance does not specify a heating time, temperature, burner setting, scrubbing material, scrubbing duration, seasoning method, or measurable humidity threshold. The reader must confirm those details against the full care instructions rather than guess them. Treatment should remain limited to surface rust; the cited material does not establish a remedy for deeper damage.