Tucker wrote:
> Hi all,
>
> I bought a wok the other day to use for stir frys, etc. I have a question
> though. On the directions it says I need to place thre wok on the stove and
> heat it with some oil until the protective coating turns soft, then rub off
> the coating with a sponge. I did that, but I went away from the stove for a
> couple minutes,a nd when I returned, what i presume to be the coating was
> sort of pooled in the bottom of the wok. It was burnt, it looked like, so I
> took it off the stove and rinsed it. This film coating is still on the
> bottom of ther wok, and it looks burnt, but when I rub with my nail, it does
> come off, revealing steel below it. Anyone got any tips on this? I';d like
> to know the best way to get this stuff off.
>
> Thanks!
>
> tucker
>
>
The instructions are about seasoning your new pan. it is a common and
necessary practice - it means the pan will last, is protected, and
cooking improves and gets easier.

You can google "seasoning pans". There are various approaches to it. I
don't know which is best.

But I know it is a smart thing to do. there are probably others here who
know a lot more than I do.