I've just bought a cheap (+-$15) wok from an asian market and I'm unable to determine the type of material it is (the wok had no informative label/instructions). I was specifically looking for a ...
Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it about 4 times, but the food seems to ...
I just seasoned my wok for the first (three) times with vegetable oil. I noticed that the wok smokes a lot (as expected). What I find troubling is that the patina looks like it's blackened and burned. ...
Recently I purchased a wok from a shop without asking too many questions. They mentioned that it needed to be seasoned, and I assuming, but not convinced, that this is a carbon steel wok. My first ...
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?