We got a new pan, a wok to replace our electric wok which had the nonstick coating flaking off.
It's carbon steel, which is cared for similarly to cast iron. It gets seasoned with use, and the more you use it, the more nonstick it gets.
It came with a coat of wax over the entire thing to protect the carbon steel from rusting and the seasoning from getting scratched. There were special instructions for first use.
The person who sold it to us recommended putting it in the oven on warm on top of some old towels to catch the wax.
It took a couple of times in the oven, mostly because I kept getting interrupted during the process. I did use paper towels to wipe off the melted wax that didn't drip onto the sacrificial shirt.
We inaugurated the dewaxed and freshly seasoned pan with stir fry veggies of course!
Now I'm curious... What else do you use a wok for???
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