The Space Boss wrote:

> Thank you for the wonderful advice. I forgot to mention, the WOK DOES
> have a "domed lid" in the box. The lid seems to be made of aluminum
> and has like a "bamboo" handle on top. Also in the large box were a
> set of chopsticks and some booklets.

I envy your bargain! There is nothing better than a carbon steel wok.
Everyone gave you great advice for cleaning it and seasoning it. Here's
a tip I got from a Chinese chef: after you wash the wok (NEVER use
soap)put it on the burner and turn on the heat until it dries itself.
That way you know it's dry and no rust will form on it.

Texas Janet, cooking with a 20 year-old and downright ugly wok.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life