I've cooked maybe a dozen times with my flat-bottom wok (carbon steel, uncoated). A layer of ‘tar’ has developed in the bottom, which I've been unable to clean out. The ‘tar’ doesn't seem to affect flavor, but recently when I cooked tofu for the first time I saw unsightly black flakes on the tofu.
What can I do short of scraping? Can I loosen the ‘tar’ by boiling water in the wok? Or should I just live with it?
Next day: I woke up late and found that the elves had taken off most of the ‘tar’ with oil, kosher salt and paper towels. Now for the boiling water.