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Because for new woks, particularly carbon steel woks, with easily damaged new patinas, you need to be careful with this scrubber; it can be too aggressive and actually remove delicate establishing seasoning.
On new cookware/woks with budding patinas (which ironically tend to have more food sticking issues), it's better to soak--just fill the wok with hot water while you dine, and then after dinner, and soaking, problems spots can be gently (don't rub and push too hard with this tool!) removed with this tool (or a still nylon brush).
Don't forget that if you do remove a little too much seasoning on a new wok, you can touch up the seasoning over high heat while rubbing in oil (peanut is best), avoiding the smoke...