Hi.

Thru board suggestions got myself a Weber Wok and have used and enjoyed many times. However, it has built up some 'wok residue' and even black areas in center...

Don't want to scratch it with over enthusiastic elbow grease, or is that the right way to go; how have wok vets cleaned their unit...?

Thanks!

Ken
Is your Wok the genuine Weber SS Wok for a Kettle or an after market teflon or cast iron one?

Mine is a Weber SS wok, I do many different dishes on it, from the subtle decadent flavours of scallops poached in champagne to the spicy flavours of Honey and Soy Mushrooms So I always give mine a good scrub after every cook. As soon as I have finished I rinse it then put it back on the kettle with some water and salt and let it boil for 5 minutes then I scrub it with a soft brass brush. Occasionally I will spray it with oven cleaner and then scrub it out. This way I am not mixing the flavours. A friend of mine has 2, one for delicate flavours and one for robust flavours, the robust flavour one only gets the minimum cleaning, he lets the flavours blend.

Regards

Authentic Weber Wok...

Those are good ideas; maybe two is a good idea.

Better hurry Ken. I don't think they are still making them. Let us know?