I bought was what I thought was a carbon steel wok, but after realizing that it's black color means it isn't a "classic" carbon steel wok, I am trying to find o
I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (on
I wanted to ask, if i really have to clean up the wok after every use. You see those black spots on it ? Am i doing it wrong? Or.. is it ok to leave it so? Just
In theory a cheap pressed steel wok would work on an induction cooktop, but the "contact patch" for a traditional round bottomed wok would be so small it would
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being
I am a chef over in Western Australia and love to cook outdoors in my spare time as we certainly have the weather for it. For Asian cooking (stir fried, in a wo
I do not have much experience or knowledge of cooking, but I've slowly been learning. Today I followed this recipe: Beef Stir-Fry. Besides some vegetable subst
After many years our current wok is dying. It did not have the non-stick coating, and we continue to not want non-stick coating on our wok. But every time I s
I recently bought a cast iron wok and attempted to season twice. The first time i seasoned it i think i overheated the wok and it started to
I've cooked maybe a dozen times with my flat-bottom wok (carbon steel, uncoated). A layer of ‘tar’ has developed in the bottom, which I've been una
It says Made in Japan. It's heavy and matte black. Can't post the pic due to size limitations.
I've recently purchased my first wok and attempted to season it following guides on Youtube. It has turned a nice dark colour however it is slightly sticky to
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the s
I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in
I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty
I found this old wok in my new apartment, and I was wondering if it would be useful (and safe) to use after completely scrubbing off this kind of black enamel,
I saw this today and it's very new. What's the problem? Is it caused by scratching or using dishwasher? What may have caused it? I always wash it with a very so
I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when prepar
I work with woks at work and know about the wok pit used to cook on for heat, to hold the rounded bottom, and to toss the food. Is there a tool or way to use my