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My guess is carbon steel. It's used in a variety of cooking implements, including stuff like woks and as bread pans. A quick search suggests that carbon steel is often magnetic as you report. If it is indeed carbon steel, it benefits from seasoning and ongoing love and care similar to cast iron (lest it rust or deteriorate). Many articles on this, such as ...


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Hi Leigh Anne and welcome to Seasoned Advice! First let me say that you will probably get a few different answers as many of us have different ways of handling such issues. Since you had what sounded like a pretty good amount of rust to start with, I would recommend a thorough cleaning with steel wool to ensure that you have removed all of the rust. Be sure ...


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My parents used a wok way back when to make spring rolls, but it depends on what you're using it for. A cast iron skillet will work for a lot of things, but you don't really get a deep-fry from it. It is great for quickly frying up chicken parts to finish in the oven or frying up cutlets/katsu/schnitzel. A deep sauce pan or dutch oven works well if you ...


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If you have a large amount of rust, the one thing which removes it really well is lye. Just be careful when handling it. Leave it for a while in a fairly concentrated NaOH bath, then scrub off. Proceed with seasoning as usual. We have several questions about seasoning pans and woks, this one is probably the most interesting for you: Wok preparation and ...


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@LeighAnne: Regarding the selection, maintenance, and rejuvenation of woks, I recommend that you read pp. 43-48 of The Modern Art of Chinese Cooking: Techniques and Recipes by Barbara Tropp. Detailed instructions for seasoning a wok are on page 47: . Check Worldcat.org to find a library near you that has it: ...


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So I checked the temperature of water where the element was set to about 100 degrees F. It seemed to be about 25 to 30 degrees high. So what temperature should I set it for wok cooking with garlic. I ended up cooking the dish in a regular fry pan on the stove, but I would like to use the wok, otherwise it is just dead weight in my kitchen.


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I don't think there is anything wrong with the wok. Chinese wok cooking requires some seriously high heat, if it was really too hot, you'd be complaining of the oil smoking so much that your eyes sting, or even seeing the wok bottom glow if the kitchen is somewhat dim. The more probable explanation is that, as you are not accustomed to this type of ...


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Perhaps you could benefit from user experience by posting your question in the Customer Questions and Answers section of a product sold by Amazon. For example, try posting here: http://www.amazon.com/Ceramic-Marble-Coated-Aluminium-inches/dp/B004FSS43I#Ask


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All wok rings are not created equal; quality ones are made of cast iron. Try to find one made specifically for your gas range: They are designed to lock onto the grate and function as an extension of the grate. A ring that is designed for your range makes cooking in a wok an absolute joy as the wok is steady and balanced and heats evenly without fear of ...


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http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html Read this. Great advice. Woks CAN work great on an electric range. But you have to buy carbon steel, not non-stick. Don't listen to the nay sayers. It works great. Try it!!



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