www.recipe30.com (for full recipes and more how to videos)Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before seasoning your wok. Seasoning your wok tempers the steel making it harder for better cooking and helps to make your wok partly non-stick. With the proper treatment, your wok can last for a very long time if not a lifetime. Avoid using vinegar or soap and the seasoning will improve with age. Do not ever season a non stick coated or Teflon wok. Using oven gloves is recommended.Woks work best on special high powered gas burners. They really aren't suited for domestic stoves.Avoid using steel wool once seasoned. To clean, add water to hot wok (straight after use) and scrub with bamboo brush, plastic scouring pads are acceptable.Avoid using any detergents or vinegar once seasoned.If you're buying a wok for a domestic stove, select the flat bottom ones.
