blake murphy wrote:

> 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

You beat me to it, no soap on any of my pans just extremely hot water
and a steel (no soap) scrub brush.

I dont use "non=stick" or in any way coated pans or aluminum pans, steel
or cast iron, though i do have a ceramic omlett pan that only has to be
wiped with a damp cloth.

And my presant wok was seasoned by an old Cbinese woman who used it for
20 years or more for her family. I dont even let any one else use or
wash that wok but me. And then its just hot water and a sponge.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3