Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.
Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.
I genuinely clean my wok like this. So do a lot of Chinese and other Asians. Even in professional settings. Get street food like 小炒 in China and see how they clean the woks.
Scrubbing with metal and detergent will just ruin the wok.
But yeah, scrubbing the shit out of a ceramic vessel after baking, sure. Scrubbing your woks? Pass.
I mostly use a carbon steel pan for cooking and I do the same thing, minus throwing it back on the heat (I don't have a gas stove and generally eat before cleaning up so the element is cold by then). I need to pickup one of those bamboo brushes. I imagine they're better at scraping off the stuck bits than the nylon ones I normally use.
Also, Kenji is my favorite youtube chef. His recipes are all so simple, flexible, and delicious!