Instead of scrubbing off the factory finish with elbow grease, the chef lets fire do the hard work. Set over high heat for about four minutes, the wok goes from bright steel to dull gray. Then a quick scrub with water, detergent, and steel wool removes any remaining residue. Once the wok is clean and rinsed, the chef adds several ladles of hot oil, then wipes everything down with an oil-soaked rag to create a non-stick finish. In just six minutes, the wok is ready to cook with—which beat my wok-seasoning time by about 20 minutes.