I always heat my wok back to the point it starts to lightly smoke after washing. If you wash your wok, always rinse well, and dry over heat, paying special attention to the areas where handles are attached. If the season comes off too easily, it was either burnt(easy to do with a very high power wok burner), or not properly bonded anyway. Do not worry if you remove some (or even all) of your season in the process of cleaning the wok. And of course, a little dish soap will help to soften any stubborn food bits. If you have some stubborn burned on bits, a bamboo brush, or even a scotch Brite pad, or stainless steel wool can be brought to bear. If you use a lot of sticky sauces, usually a little hot water and a cloth is sufficient. That being said, use what is required to keep food remnants from building up on your wok. I might get some disagreement here, but, if you have a well seasoned wok, and you use it without a lot of sticky sauces, simply wiping it out with a paper towel is usually all that is required. I took the green ScotchBrite pad after the Wok surface after I burned it, Picture 6 is the resulting mess.
(Yes, you can, (and will very likely) get your Wok Too hot, and burn your seasoning off.) (A little too hot) You can see a very nice season developing in picture 4, but by picture 6, you can see where the season actually got burnt. We had a minor emergency involving a Gecko jumping on my wife while she was absorbed with her Laptop, so, my onions ended up looking like picture 5. Picture 4 is about what you want them to look like, perhaps a little darker. (Work quickly, so as to not overheat the oil.) Add your aromatics, and stir fry over high heat until they are charred black. Using Coarse Salt Using Steel Wool Using Cream of Tartar Using Baking Soda Using Washing Powder Scrubbing It with a Credit Card Using Dishwasher Tablets. Heat the Wok until it is lightly smoking, then swirl 1 tablespoon of seasoning oil around the Wok. Scrubbing bottom side with steel wool & cleaners (before) Not perfectly clean, there's still some build stick around (after) Scrubbing some carbon built-up with steel wool, some patinas gone.don't worry gradually there will be another layers by regular cooking. (You can apparently also do this step with Salt? I have not yet tried Salt, so, cannot comment on how well it might work. Use whatever you have, we are going to char these real bad, and then throw them out. Roughly chop an onion, or some scallions, or garlic chives, or similar. You have your first layer of seasoning, now we are going to really "set" in, and get it good and hard. Leave the Wok in the oven for about an hour, then, turn the oven off, & leave the Wok until cooled off.) (Or, better yet, put your Wok into an oven set to a temperature 50 or 100 degrees F higher than the smoke point of your seasoning oil. Heat this over moderate to high heat, until the Wok is lightly smoking. You are actually trying to remove as much oil as possible, leaving a very thin layer covering the entire Wok. Firstly, get some fresh paper towel, and rub down your Wok really well.
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