On Wed, 9 Jun 2010 21:09:45 GMT, l, not -l wrote:

> On 9-Jun-2010, George Shirley > wrote:
>
>> On 6/9/2010 10:45 AM, Manda Ruby wrote:
>>> Do you use the Cleaning Whisk for wok? If not, what do you use to
>>> scrub? Plastic wire mesh? Which scrubber best for wok?
>>> http://www.amazon.com/Wok-Shop-7-Cle..._bxgy_k_text_b
>>
>> I treat my carbon steel wok just like I do my cast iron pots, wash with
>> soapy water, rinse with hot water and dry by hand towel. About every two
>> years I run it through the self-cleaning oven and then re-season it. YMMV
>
> I treat mine as I do my cast iron skillet; rinse with warm water and scrub
> with a hard bristle brush to dislodge any stubborn bits. Drain, place on
> lit burner to dry. While hot, lightly oil with brush or paper towel.

i do the same, but with a nylon scrub pad and dry with paper towel (no
heat) and apply a very small amount of oil after that.

but no soap, ever.

your pal,
blake