A wok is different than a cast iron pan. Woks (traditional) are made of
carbon steel and need to be seasoned different. The way I've done mine for
years is to wash it good when you first get it. Once washed and dried put
the wok wipe the inside of the wok down with peanut or some other high heat
oil. Now put it on the stove, on high until the oil begins to smoke. Now
turn it off and let it cool. Once cooled wipe it out and you are done. If
you ever put soap in it to clean it you will need to preseason the pan. To
clean a wok while hot put it under boiling water and scrub with a wire brush
designed for a wok or use a steel wool without soap.

Tucker wrote:
> "Tucker" > wrote in message
> ...
>> 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
>
>
> Thanks to all who replied. To the first respondent: there are
> instructions for seasoning, yes, but there was separate set of
> instructions for what i described. I never even got past that step to
> *get* to seasoning! I will give the steel wool a shot. I had really
> wanted to use the damned wok tonight, but I'll aim for tomorrow now.
> Thanks again!

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Joe Cilinceon