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Dollars to doughnuts, the film you have been fighting so valiantly to get off there is polymerized vegetable oil - aka "seasoning." The odds that it was coated with anything else are quite low. Since you're well into having destroyed whatever seasoning it had, go ahead and burn off whatever is left (place in oven on "self-clean" cycle, or place in a wood ...


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I got a wok in '76 when I was going into my senior year of high school. It remains one of my favorite cooking pans. A true wok has a completely round bottom, not a flat bottom. The roundness of the bottom allows for cooking with considerably less oil than a flat bottom. A flat bottom is nothing more than a frying pan with big rounded sides. Another ...



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