The first priority is to clean the wok while it is warm and grease, oil, and food bits remain soft. Mild dish soap can help clean thick sauces and grease. The cited guidance does not provide a smoke-control procedure, so that issue must be checked separately.
Cleanup priorities
The supported order is straightforward:
- Let the wok reach a manageable warm state.
- Clean while grease, oil, food bits, and sauces remain soft.
- Consider mild dish soap when the wok has grease or thick sauces.
“Warm” and “can help” are important limits: the guidance presents both as general helpers, not universal requirements for every wok or cleaning situation.
How to check the next step
Before cleaning, readers can check:
- Heat: Is the wok warm rather than freshly hot?
- Residue: Are the food bits, grease, or sauce still soft?
- Cleaning aid: Is mild dish soap suitable for the greasy or thick-sauce conditions described in the guidance?
If residue has already hardened, the warm-wok method does not establish a complete solution. Readers should not infer one. Mild dish soap also addresses oily soil; it is not, by itself, a smoke-control method.
What readers must still confirm
The source does not specify smoke ventilation, suitable oil types, wok materials, cleaner compatibility, or what to do when smoke persists. Readers must check the relevant product-care instructions and kitchen conditions rather than extrapolating from the residue-cleaning guidance.
For oil and food residue, the practical priority is simple: clean the warm wok before residue hardens, and use mild dish soap as a helpful option for grease and thick sauces. Smoke requires separate confirmation.