When your carbon steel wok develops a tacky surface…

Chinese Asian cuisine. Empty wok with wooden handles isolated on white background. 3d illustration

Heat the wok over the hob until very hot, then remove from the heat.

Add a tablespoon of salt, then about a teaspoon of vegetable oil.

Using a scrunched up piece of kitchen towel, give the surface a good scrub (careful not to burn yourself) until it feels as if most of the gummy residue has come off the pan and onto the towel.

Rinse under the hot tap.

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