TheAlligator wrote:
> After the day you unpack it and wash with
> detergent, NEVER let soap of any kind touch your wok again - EVER.
> Not if it's a plain carbon-steel wok - you didn't get any other kind,
> I hope. While eating, let it soak full of very hot water. Use a
> plastic scraper (we use the one intended for cleaning a baking stone)
> and carefully and gently remove all rough bits to smooth it down.
> Rinse thoroughly and repeat the scraping and rinsing if you need to.
> Dry it off somewhat, place on a burner on HIGH to evaporate all the
> moisture. Let cool a bit. Take a paper towel, pour in about a tsp of
> oil, swirl it around with the towel to coat completely the interior.
> Put back on the high heat until it starts to smoke, then remove and
> cool. Take another wad of paper towel, run it all over the inside,
> make sure there is no pooling of oil in the bottom, cover and store.
> If you do this, you will enjoy this wok more 10 years down the road
> than you do now.

Too much effort.

Simply empty the wok, put it back over the flames and when good and hot,
run it under running hot water and use the bamboo brush that usually
accompanies these. Wipe dry, put a little oil on a paper towel, run it
around the inside/outside and then reheat and let cool.

Never have had a single problem with anything sticking.


jim