How to Clean a Wok
To clean a nonstick wok, start by soaking it in a sink filled with hot, soapy water. Then, scrub the wok with a soft sponge to remove any stuck-on food debris. Avoid using abrasive sponges since they can ruin the nonstick coating. Finally, rinse the wok off with cold water, and dry it with a soft cloth. Remember to always hand wash your wok right after you use it so it's easier to clean.
Wash and condition your wok before using it for the first time. Use a sponge and hot soapy water to scrub the wok. Rinse the wok and dry it with a clean cloth. Set the wok on the stove over high heat until the wok starts smoking. Taking care not to burn yourself, turn the wok so that all of it is exposed to the high heat. Dip a paper towel in oil and hold it between a pair of tongs. Rub the oiled towel over the wok. Uncoated carbon steel woks usually come with a light coating of oil to protect it from tarnishing or rusting. Scrubbing the wok will remove this coating before you're ready to use it. Soak the wok in hot water. Fill your sink with hot water. Once your wok has cooled a little, place it in the sink to soak for a few minutes (or up to 30 min if food is really cooked on). Soaking your wok will loosen any food debris, making it easier to scrub off. Avoid extremes in heat when cleaning your wok to prevent warping your wok. For example, don't place a really hot wok into a sink full of cold water or you could damage the wok. Scrub the wok with a sponge. Take a kitchen sponge, scrubber or wok-cleaning brush to scrub away any food debris and remnants. You should be able to clean the wok using only hot water and a sponge. But if you prefer, you could use a little dish soap on your sponge while you scrub. Avoid using an abrasive sponge, like steel wool, since this could damage any protective layers of coating that have built up on your wok. Rinse the wok with hot water. Once you've scrubbed away any built on food, completely rinse the wok with hot water. Look at the wok again and check for any food remnants you might have missed. Very dirty woks might need another scrub and rinse at this point. Dry the wok on your stovetop. You'll need to remove all moisture from the wok or it could rust. To dry the wok, put your wok back on the stove over medium-low heat. Keep the wok on the heat until all the water has evaporated. Let the wok cool before you handle it again. You can rub a light coat of vegetable oil over the surface of your wok before you store it. If your wok rusts, you'll need to scour the rust away and re-season the wok like you did before you first used the wok. Fill a sink with hot soapy water. You can use your usual dish washing detergent to clean a nonstick wok. Place your wok in the water and let it soak if there's a lot of food debris on the wok. The sooner you wash your wok, the easier it will be to clean. Avoid letting your wok sit for long periods of time with food remnants crusted on it. Scrub the wok. Use a soft sponge, scrubber, or wok brush to gently clean any food debris. Avoid using abrasive sponges, like steel wool pads, since these can destroy the nonstick coating. If you don't get the pan completely clean, a layer of oil may bake on the wok making the wok become sticky over time. To remove the sticky layer, simply scrub the wok well. Rinse the wok. Rinse the wok with cold water and check to make sure that you completely removed all traces of food debris. If not, wash the wok and rinse it again. If there's a stubborn bit of food sticking to the wok, soak it in the hot soapy water for a few minutes before scrubbing it again. Dry the wok. Wipe the wok dry with a soft cloth and store it until you're ready to use it again. If you can, hang the wok. If you need to stack other pans inside your wok, take care that they don't scratch the nonstick surface. Unlike uncoated woks, you don't need to season or dry your wok over the stove after cleaning it. The nonstick coating will protect the metal of the wok. Use a little oil when cooking. Avoid spraying down your wok with nonstick cooking spray before you begin. The oils in the spray will build up over time and form a sticky oily layer in your wok. Instead, add just a little oil to the pan before you begin cooking your food. If your wok has a sticky layer from oil buildup, soak the wok in hot soapy water and scrub until the layer is removed. This may take multiple washes and rinses. Avoid cooking with metal utensils. You should avoid using metal utensils in your wok regardless of whether or not you're using a nonstick or uncoated wok. Metal spoons, tongs, or ladles can scrape the bottom and sides of the wok, scratching the nonstick surface or protective coating you've built up. Choose wooden or bamboo utensils for cooking with your wok. Remove tough stains. If your nonstick wok has stains that you can't simply wash away, apply a lightening paste. Combine 2 tablespoons of baking soda with 2 tablespoons of water. Apply the paste to the stain while the wok is slightly warm. Let the paste sit for 1 hour. Wash the paste off with warm soapy water. Remember to dry your wok well after removing the stains and storing. Hand wash your wok. You should always hand wash your wok right after you use it. This means you should transfer the food you've cooked onto serving plates and wash the wok. Never wash your wok in the dishwasher. The high heat of the dishwasher and the harsh detergent will ruin the nonstick coating or protective layer that you've built up. If you can't wash your wok right after using it, you should at least soak it while you eat your meal. This will make it easier to scrub up. 
Wash and condition your wok before using it for the first time. Soak the wok in hot water. Scrub the wok with a sponge. Rinse the wok with hot water. Dry the wok on your stovetop. Fill a sink with hot soapy water. Scrub the wok. Rinse the wok. Dry the wok. Use a little oil when cooking. Avoid cooking with metal utensils. Remove tough stains. Hand wash your wok. 