Just joined the Wok family - purchased 14 inch round bottom hammered wok from William Sonoma ($35, not the artisan one). I read the paper it came with and stated that it was coated in oil (so I assumed it's not lacquer? ). Watched millions of youtube video (they are all slightly different!!) and decided to wash with soapy hot water and scrub with the silver scrubby thingy? Rinsed off, heat with gas stove over med high heat for a bit till it turned blue/black (mostly bottom, little bit of the side).
Add oil and coat entire wok in thin layer, after heated for a few minutes, added more oil and add scallions and ginger, stir fried for 15-20 min carefully covering all side.
Discard scallion and ginger, rinse wok with water. Dry under heat, and coat wok with layer of oil.
It seems okay, but I'm worried that i have not removed the layer of Lacquer if there is one (I can't tell!!)
Should i stick with cooking veggies for now? meat might stick?