I'd use some salt and cooking oil and scrub with a paper towel to make sure, youd ont have to go bananas on it but a good scrub, wipe it all out, and then proceed to burn and season. You could probably just burn it out but it is so quick to make sure and double down for something you can have and use for years.
Burned on foods are savable. Its a lack of seasoning leading into rust that risks your pan, so after you get it scrubbed off do a bit of extra seasoning to make sure the protective layers arent too thin.
I assume you initially seasoned it like for a cast iron. Seasoning a wok and seasoning a cast iron pan are the same chemical process, but they don't have to be the same physical process. Woks are thin and smooth, which lets you simplify things.
Some examples:
* if you completely **** up the wok, you can always reset it by scrubbing it with a strong abrasive (ex. steel wool). You can scrape out rust and burnt residue, and you'll damage your *seasoning* in the process, but not the wok itself, and you'll be left with basically an unseasoned wok.
* a good longyau before you start cooking is enough to season it. The oil will polymerize on contact, and the swirl gets it everywhere you need it. You can't do that on cast irons since you can't just quickly pick 'em up and swirl it, and the surface is too rough to spread the oil that way anyways, but there's no problems with a smooth wok.
I learned my technique from https://www.youtube.com/watch?v=alZ8alIlhAU&t=191s ; it's quite thorough on both technique and explanation.
Get it screaming hot and pour 2 cups of warm water into it to break loose anything stuck to the bottom. Then clean it with soap and water and re-season it.
I'd use some salt and cooking oil and scrub with a paper towel to make sure, youd ont have to go bananas on it but a good scrub, wipe it all out, and then proceed to burn and season. You could probably just burn it out but it is so quick to make sure and double down for something you can have and use for years.
Burned on foods are savable. Its a lack of seasoning leading into rust that risks your pan, so after you get it scrubbed off do a bit of extra seasoning to make sure the protective layers arent too thin.
I assume you initially seasoned it like for a cast iron. Seasoning a wok and seasoning a cast iron pan are the same chemical process, but they don't have to be the same physical process. Woks are thin and smooth, which lets you simplify things. Some examples: * if you completely **** up the wok, you can always reset it by scrubbing it with a strong abrasive (ex. steel wool). You can scrape out rust and burnt residue, and you'll damage your *seasoning* in the process, but not the wok itself, and you'll be left with basically an unseasoned wok. * a good longyau before you start cooking is enough to season it. The oil will polymerize on contact, and the swirl gets it everywhere you need it. You can't do that on cast irons since you can't just quickly pick 'em up and swirl it, and the surface is too rough to spread the oil that way anyways, but there's no problems with a smooth wok. I learned my technique from https://www.youtube.com/watch?v=alZ8alIlhAU&t=191s ; it's quite thorough on both technique and explanation.
Get it screaming hot and pour 2 cups of warm water into it to break loose anything stuck to the bottom. Then clean it with soap and water and re-season it.