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I think part of the way Chinese kitchens keep them non stick is by using huge quantities of oil.
Or at least a huge ladle or two of oil, swirl it around, and pour out into the oil container.
Also regularly deep and shallow frying in it, being constantly in use, scrubbing clean in water without detergent and immediately reusing.I’ve never got my traditional wok fully non stick either, but I also don’t use it at least 9 times a day.
Acliff
lynx
I’m in. I’ve got a traditional wok but I’ve literally never mastered keeping it non stick. It’ll be ok for a bit and I’ll think I’ve cracked it, then BAM something will cremate itself to the surface and I’ll have to scrape it back to bare metal and start again.