it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan

would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward?

coming from a guy without a dishwasher, yes

wife out of town bro?

yep, in Houston actually until tomorrow night

the cone star state

does houston have any streets named Biggio, Berkman, or Bagwell?

I had to google the tea duck for you all:

The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2]
The duck is consumed wrapped in clam-shaped buns called gebao (割包).
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