Where can I see video on how to use a traditional bamboo brush on a wok?

Question

I'm talking about the cylindrically bound strips of bamboo and the Chinese stir-fry vessel.

Answer 1

The way it's used in Chinese restaurants.
1. The wok is partially filled with water
2. The water is brought to a boil
3. The brush is used to "scrub" the inside of the wok a few times in sort of a circular pattern.
4. The water is dumped out and the cook is ready to make the next dish.

Answer 2

It is important to properly clean your wok after each use. Run hot water into it and clean the surface using a bamboo brush. Dry it thoroughly. Avoid soap and scouring as these will remove the hard-earned seasoning.

A wok should always be washed under a stream of hot water and scrubbed with a bamboo brush. This keeps the wok clean without disturbing your "seasoning" efforts.

If food sticks or burns, soak the wok well before attempting to clean them with the method mentioned above. Use abrasive material such as steel wool only as the last resort because you will need to re-season the wok if it was scoured this way.

Boiling water in a well-seasoned wok can easily ruin its hard-earned shiny, black patina. Try to avoid this as much as possible.

Like Martin Yan says it "The number one tip for keeping your wok happy and perfectly seasoned is to use it!"