I purchased a carbon steel wok recently. It says "hand wash" is recommended but no instructions are given on it.
The wok I purchased goes through a seasoning process just like a cast iron pan. Once I am done cooking with a cast iron pan, I simply scrape away any excess food, and then I put a little oil on it. Then, it is good to go!
Should I hand wash my wok by adding water to it every time? After I am done using the wok, I wash it with water. Then, I heat up the pan to get the water off it to prevent rusting. Then, I add oil to it.
I feel adding water to it might hinder the seasoning process and is an unnecessary step. What do you wok experts suggest I do?