A cashier in a Chinese restaurant might be referred to as a WOK CLERK, so Reverend Spooner was probably talking about CLOCKWORK.

CdnGhost adds the following commentary to a correct solution: A wok is seasoned through the repeated use of soy oil (my personal favourite) worked into the beaten iron surface with a bamboo brush (roughly 100 thin strips of bamboo basket-woven on the diagonal together at one end with a long thin bamboo strip in order to form a cylindrical "brush" which is used to clean the surface and work the hot oil into the iron). A wok is NEVER washed--merely cleeaned throughly with soy oil and a bamboo brush until it is clean. Then the entire surface (inside and out) is covered with a thin coating of soy oil to prevent oxidization and preseve the wok's interior "seasoning."

Good to know, eh?