Cleaning new AllClad stainless steel wok

If the wok is all stainless, as I suspect it is, you can just stick it in the dishwasher. I have some All Clad stainless and at first was afraid to put it in there, but it comes out really clean and doesn't seem to cloud or scratch at all. This is directly from All Clad:

"Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper's Friend. To use the Bar Keeper's Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper's Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper's Friend to remove it. "

If something is really burnt into the surface, carefully spray it with oven cleaner, and let it steep over night in a plastic bag. Protect your eyes, and was your hands and arms afterwards.

Addendum: if any part of it is aluminum, this treatment will ruin it.

Also, for future reference, before putting anything in your wok, preheat it thoroughly along with some cooking oil. Just as the oil begins to almost smoke, that is the right time to put in the food. Turn the wok to coat it with the hot oil and toss in the whatever you're wokking. Keep it really hot during cooking too. This will keep stuff from sticking.

Bumping this thread.
I almost killed someone I leant my wok - a young man at work. He "cleaned" it for me, taking all the hard won patina off. At least with old fashioned japanese woks, you didn't scour them down: rather like the treatment of cast iron frying pans. I've no idea what one does with something like an AllClad wok.

On treats it with oven cleaner, but again, there goes the patina.

My skillet is legendary for "patina", by the way. I mean, it is well seasoned.

Well, that's the woks were supposed to be.. well seasoned. No soap, no abrasive materials for cleaning.

I could find a quote on that if you like.

Er, "that's the way woks were supposed to (etc.)

Anybody can talk the talk. Not all can wok the wok.

I always use Ajax and a Brillo pad on mine.

Oy, vey.


Woks away, Rene..

You have a wok? Har har har.