A washed wok should be dried completely and then stored in a dry location in the kitchen. This is the core storage guidance for helping prevent rust and oxidation: moisture should remain neither on the wok nor in its storage place.
How to check the wok and storage location
- Dryness: A dry-looking cooking surface is not enough. The bowl, sides, underside, and any areas that can hold water should be dry before storage.
- Location: The chosen spot should remain dry. A compact shelf, rack, or cupboard is suitable only if it is stable, supports the wok securely, and is not damp.
- Fit: The wok should be easy to remove without forcing or knocking it. A storage arrangement that causes the wok to tip or press against a damp surface does not meet the dry-storage principle.
What still needs confirmation
Any care instructions supplied with the wok should be checked before choosing a cover, hanging method, or additional care product. The cited recommendation does not establish a drying duration, require a particular cupboard or rack, or prescribe one storage arrangement for every wok. Those details must be confirmed separately for the specific wok and available space.