Originally Posted by tbari
Can I just use this wok as a dedicated fryer and not obsess over removing the grease? Doesn't sound very sanitary.
Originally Posted by Andy M.
Seasoning is done by baking on thin coats of fat (oil or shortening) that change chemically to a hard smooth surface and act as a protective layer that is also non-stick, exactly the same as seasoning a cast iron skillet.
Those brown and black areas that you didn't scrub off are the beginnings of seasoning.
I doubt there's any sanitary issues with the baked on oils. They've been cooked at hundreds of degrees and are probably destroyed as to providing any nutrient value to bacteria or other organisms. I've had a cast iron skillet that has gone for many years with nothing more than scrubbing with a nylon pad and no soap. This is not an attractive surface for bacteria, particularly after the Easy Off treatment.
I think this stuff is mostly cosmetic. You could just ignore it unless you're fastidious. I'm fastidious. You can hardly even see this stuff on cast iron, although more so on stainless steel.
My advice is either ignore it or use a caustic oven cleaning spray.