S P Arif Sahari Wibowo
"Deglace" means to use a liquid to remove the carmelized food bits from the pan or other cooking vessel. You usually deglace as a first step to making a sauce (those little food bits carry a lot of flavor!), and you'd probably some sort of wine or stock.
As this is just for cleaning, use water. After you've finished cooking, remove the food to a serving dish and then return the wok to the heat. Then pour in some water. It will steam up, so be careful. Use a bamboo brush to swish the now boiling water around. It will dissolve most or all of the food residue that is sticking to the wok. The slight abrasiveness of he bamboo will do the rest. Then, pour out the water, and set the wok aside. It'll still be hot enough to evaporate off the remaining moisture.
To further protect against rusting, take a little cooking oil on a paper towel, and rub the inside surface of the wok. You want the slightest possible coating. This will further protect the wok from rust and help with the seasoning.
When you cook with a wok, begin heating it before adding anything to it. This heat, combined with the traces of oil from the last cleaning session, will further season the wok. When the wok is fully heated, add any oil used for cooking and then the food to be cooked. You don't need a lot of oil (unless you're doing deep frying, obviously....).
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