[JayBee]

Originally Posted by Dupree00

You have to coat the pan with oil and torch the empty pan to prepare the surface. They also reccomend a 2nd step where you fry some scallions and other things to remove the metalic taste. Once your wok is prepared and you start cooking regularly you dont scrub it clean. Just a wipe with a sponge or a bamboo brush. Kind of like a sealer.

Each time I use my pans, I just wipe off the excess oil with a paper towel, dump a little more olive oil in there, and I'm cooking. You don't want to use soap and water on a pan or scrub it, 'cause that unseasons it and ruins it. If you burn something a little bit, use a wood or plastic spatula or spoon to scrape off the burnt part, after the pan has cooled off a bit. A stiff brush works, too. Usually comes off pretty easy.