chinese cast iron wok with cover and chopsticks

Rinse with hot water (do not use soap), and dry thoroughly.

Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).

Once the utensil is properly pre-heated, you are ready to cook.

Avoid cooking very cold food in the pan, as this can promote sticking.

Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack). 

If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.
Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

Do not let your cast iron air dry, as this can promote rust