Tilderinos! I've been using a carbon steel wok for about two years. Whenever I have any recipe that involves throwing a sauce in - which is pretty much every stir fry I use it for - I suddenly have an awful time of trying to clean it afterwards. Last night after doing this it was still pretty crusty, and I'm still getting crud off as I wipe it.

If you're not supposed to use soap to prevent ruining the patina, how do you clean it properly? I see all sorts of advice ranging from water to not using water...