Move the wok while heating so that the heat conducts evenly. When the varnish starts to burn, you can see it clearly that the surface color is changing. Continue until the wok turns gray entirely. In the meantime, cover your hand with cloth not to get burnt.

Likewise, heat a ladle until it turns gray entirely. In the meantime, cover your hand with cloth not to get burnt.

Once the wok turns gray with varnish burned off, let it cool down. When it gets cool enough, wash it to remove dirt on the surface.

Finally, wash the wok in hot water. This is because sprinkling cold water over wok and ladle while they are still hot may cause deformation or you get burnt. Use a Japanese Tawashi brush for washing because metal scourers may scratch the surface and cause rust.

Before first use, “oil coating” is needed. This prevents food sticking as well as rust. For oil coating, put sufficient oil and stir-fry vegetable scraps. Then, remove the vegetables and oil to wash the wok in hot water.

After cooking, wash the wok with a Tawashi brush and re-heat to vaporize remaining water. Rub with a metal scourer only if the burned food sticks to the surface of wok.

For storage, vaporize remaining water and apply a thin layer of oil to the surface. This prevents rust. Vegetable oil or olive oil would be good as they have less smell. Remember to let the wok cool enough before applying oil and be careful not to get burnt.

When there is rust, remove it with fine-particle waterproof sandpaper. Then perform empty burning again. This can work again and again so that you can keep using the wok.