Deglazing a wok at the end goes a long way -- through in half a cup to a cup of water while it's still hot after you've taken the food out, and scrape the botto

Deglazing a wok at the end goes a long way -- through in half a cup to a cup of water while it's still hot after you've taken the food out, and scrape the bottom gently. Don't put in enough water that it'll cool the pan off entirely, just an amount you might be using when making a sauce. Even if you put off fully cleaning it until after your meal, you'll have saved yourself a bunch of work, on both cleaning and reseasoning (though I always throw a little oil on at the end for good measure).