Do you treat and maintain a traditional Chinese wok the same way as a cast iron skillet?

Yes, I believe you do. You season a wok and wash it in the same way as you would a “traditional,” authentic, “old-fangled” cast iron skillet.

Yep! Scrape surface to remove any buildup…and over a medium flame I scrub the wok clean with oil and salt and wipe it down with a light coat of oil.

Yep.

Real men cook with steel/iron! We don’t need no stinkin’ Teflon!

Mine got rusty fast. Threw it out.

Keep it oiled.

I once brought the fire department on me by trying to season it. I was burning oil into it and the fire alarm went off. Kitchen fire, I guess. It was legitimate, so I didn’t have to pay any false alarm fees. But I have to remember to close the kitchen doors next time. The fire alarm is the next hallway over.

But it hasn’t needed it since then. I used to cook with a lot of yogurt, which would eat away the seasoning. But not so much, any more.

Thanks to all for your replies. So, is the method described by @Cruiser the way to season and maintain both woks and cast iron? No washing with soap and water? Like @zen‘s, mine gets rusty all the time. And what do you use to scrub it while heating it? It would seem that plastic or foam pads would get destroyed by the heat.