1. What kind of wok do you buy? Stainless steel, non-stick, traditional cast iron or? I bot non-stick anodised and everything sticks on it, be it egg or fish. Thot of buying a heavy cast iron wok that chef uses in the kitchen
  2. Do you scrub yr wok with soap after cooking? I do
  3. Do you season it (Kao Guo) before cooking? Next time will do, now seemed too late
This is what I read .....

It is very important to season your wok. Seasoning removes the manufacturer's protective coating and coats it with a thin layer of oil, enabling foods to glide smoothly over the cooking surface of the wok. A well-seasoned wok is worth its weight in gold. Not only will food not stick to its blackened surface, flavors are greatly enhanced.

Step-by-step instruction for seasoning a carbon steel wok
1) Thoroughly scrub it inside and out with soap and a steel wool scouring pad to remove the manufacturer's preservative oil, and rust, if any. Rinse thoroughly with hot water.
2) Fill it with water and boil it for several minutes. This is to dissolve stubborn coating that can't be removed by scouring. Empty the wok and scrub the surface with steel wool and soap again.
3) Set the wok over high heat.
4) When a sprinkle of water sizzles in the wok, wipe some peanut or corn oil on the entire cooking surface of the wok by using paper towels with the help of a long wooden chopsticks or tongs.
5) Reduce heat to low. The wok will start to absorb the oil. Wipe with another thin film of oil if the surface begins to dry off. After 15 minutes, remove wok from the stove and let it cool.
6) Repeat step 1 to 5 and the wok is seasoned!

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

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