My wok is what Grace Young, The Wok Doctor, would call an adolescent wok: The self-styled "Wok Doctor" is always willing to take time to help others get their neglected, rusty or food-stained woks in shape with a simple, quick treatment that oils and seasons the pan for cooking. "So many people seem to have a wok like that,'' she said. "They bought it eons ago, and when they dig it out from the closet, they discover it's a little sticky, rusty, and they assume it's beyond repair. A carbon-steel wok cannot be destroyed. It will last a lifetime." Give your wok a 'facial' - Chicago Tribune We use it sporadically, and dragged it out to make ginger pork with vegetables last night. After getting it in shape to cook, I am now determined to fully season my wok so that it has the fully mature "mocha" sheen. So, today it gets a facial.